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Flanders
Text excerpt from page 13 (click to view)
Shape,
Size
� Utensils must have a bottom diameter over 4 inches in order to work on the induction cooktop. � The bottom of the utensil does not need to be perfectly flat to be used; however, a warped pan may move around on the cooktop surface. Pan warping could also cause some cooking problems when trying to cook small volumes of food, such as eggs, since these may not cook evenly. � For more even browning when pan-frying or pan-broiling, use a skillet with a bottom diameter of 8 to 81/2 inches, or smaller, on the large element. (Note: the measurement given for skillets and frypans by manufacturers is the top diameter). (See Fig. O) � Depending on the shape of the utensil, some round bottom pans (such as woks) may not work on the induction cartridge even though made from ferromagnetic materials. � Utensils with indentions or legs may work but with poor performance. � Round shaped pans are better than rectangular ones since the latter may warp and browning results will not be even. � The utensil size should match the cooking area being used. (See Fig. P) � Only use utensils designed for surface cooking. Fig. P
....... 3.
Fig. O
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Important � Do not use aluminum foil or foil containers on the cooktop. Aluminum foil and some containers are made from magnetic materials which will become hot very quickly.
