What Cookware is compatible with my KitchenAid Induction Cooktop?
NOTE: People with a pacemaker or similar medical device should use care when standing near this induction cooktop while it is on. The electromagnetic field may affect the pacemaker or similar device. Please consult your doctor or the manufacturer of the pacemaker or similar medical device for additional information about its effects with the induction cooktop's electromagnetic fields.
Is the correct cookware for induction being used?
Only use pots and pans made from ferromagnetic material which are suitable for use with induction cooktop:
- Enameled steel
- Cast iron
- Stainless steel designed for induction cooking
To determine whether a pot is suitable, a magnet may be used to check whether pots are magnetic. The quality and the structure of the pot base can alter cooking performance. Some indications for the base's diameter do not correspond to the actual diameter of the ferromagnetic surface. Some pots and pans have only a part of the bottom in a ferromagnetic material, with parts in another material that is not suitable for induction cooking. These areas may heat up at different levels or with lower temperatures. In certain cases, where the bottom is made mainly of non-ferromagnetic materials, the cooktop might not recognize the pan and, therefore, not switch on the cooking zone.
Non-ferromagnetic materials will not work with induction cooking. Non-ferromagnetic materials include:
- Stainless steel
- Copper or aluminum
Induction cookware size
Pan size, material, and positioning are essential to achieve maximum wattage. Ideal cookware should have a flat bottom, straight sides, and a well-fitting lid, and the material should be of medium-to-heavy thickness. Pans with rough finishes may scratch the cooktop.
Choose the correct pan size for each surface cooking area. The diameter of the pan’s base should be equal to the size of the surface cooking area. If the pan is too small, the surface cooking area does not sense the pan and will not activate.
NOTE: Cookware manufacturers often give the diameter across the top of the pan. This is usually larger than the diameter of the base.
If using a pan smaller than the surface cooking area, the pan should not be less than 1/2 inch or 1.3 cm smaller than the surface cooking area. Using a pan smaller than the recommended pan size may heat but will not provide the best results.
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