Electrolux EI30IF40LS Complete Owner's Guide (English) - Page 7

7 BEFORE SETTING SURFACE CONTROLS Using proper cookware The size and type of cookware used will influence the induction zone power level setting needed for best cooking results. Be sure to follow the recommendations for using proper cookware. Cookware should have flat bottoms that make good contact with the induction cooking zone. Check for flatness by rotating a ruler across the bottom of the cookware. Cookware should always: • Have flat bottoms. • Have tight fitting lids. • Be well-balanced. • Be made of material that conducts heat well. • Be easy to clean. • Match to the size of the element. Induction cookware Before using the induction cooking zones, be sure to carefully read and follow these cookware recommendations and the instructions in the pan sensing section. Induction cooking requires proper cookware that is made specifically to work with the induction heating zones. Not all stainless steel will work. Only cookware that attracts a magnet is acceptable. Most manufacturers will prominently display information that their cookware is induction compatible or made specifically for induction ranges. The cooking zones will not activate if the cookware is not constructed with a base magnetic material. To check if the cookware is suitable, use a magnet to test (Figure 2). If a magnet sticks to the bottom of the cookware, the material type is correct. • Flat bottom and straight sides. • Tight fitting lids. • Weight of handle does not tilt pan. Pan is well balanced. • Pan sizes match the amount of food to be prepared and the size of the surface element. • Made of material that conducts heat well. • Easy to clean. • Always match pot diameter to element size. • Curved and warped pans. • Cookware larger than cooking area marked on cooktop by more than one-half inch or 12mm. • Heavy handle tilts pan. • Pan is smaller than the heating area marked on cooktop. Figure 1: Choosing proper cookware Figure 2: Check bottom of cookware with a magnet For the best possible surface cooking results, it is recommended to only use high quality heavy gauge cookware on the induction cooking zones. Be sure to follow all the manufacturer's recommendations when using cookware made for induction cooking. Induction cookware types The most common induction cookware types available are: • Stainless steel - Generally, excellent for induction cooking. Is durable, easy to clean and resists staining. • Cast iron - Good for induction cooking. Cooks evenly. Do not slide cast iron cookware on cooktop. Cast iron cookware with a rough surface will scratch ceramic cooktop. • Porcelain-enamel on metal - Heating characteristics will vary depending on quality of base material. Porcelainenamel coating must be smooth to avoid scratching ceramic cooktop. Not all stainless steel cookware is magnetic; stainless steel is not always suitable for induction cooking. Always check to make sure the bottom of the cookware will attract a magnet.