14
EN
BEfORE SETTING SURfaCE CONTROLS
Using proper Cookware
The size and type of cookware used will influence
the heat setting needed for best cooking results. Be
sure to follow the recommendations for using proper
cookware as illustrated in Figure 2 and Pan sensing-
conditions on page 15.
figure 2: Testing cook-
ware
Check for flatness by
rotating a ruler across
the bottom of the cook-
ware (see “Figure 2:
Testing cookware” on
page 14). Cookware
should have flat bottoms
that make good contact
with the entire surface of
the heating element (see
Pan sensing conditions
on page 15).
Cookware Material Types
Cookware material is especially important when us-
ing an induction cooktop. The cookware must con-
tain magnetic iron or steel to work on an induction
cooktop. Common materials for induction cookware
include the following:
• Stainless Steel - Slow heat conductor with
uneven cooking results. Durable, easy to clean,
and resists staining. Some types of stainless
steel will not work on an induction cooktop. Use
the magnet test (see “Figure 4: Magnet test”) to
check stainless steel cookware.
• Cast Iron - A slow heat conductor that retains
heat very well. Cooks evenly once cooking tem-
perature is reached.
• porcelain-enamel on metal - Heating charac-
teristics will vary depending on the base mate-
rial. Porcelain-enamel on a compatible metal will
work on an induction cooktop. Use the magnet
test to check porcelain-enamel cookware.
Cookware sold as induction-
ready will often have a sym-
bol printed on the bottom by
the manufacturer.
figure 3: Induction symbol
The Magnet Test
To see if a piece of cookware will work on your in-
duction cooktop, try to stick a magnet to it.
If the magnet clings firmly to the bottom of the
cookware, it will work on your induction cooktop. If
the magnet clings weakly or not at all, the cookware
will not heat up on your induction cooktop.
Magnet
Sticks
Magnet
Falls
figure 4: Magnet test
CaUTION
Proper cookware on an operating induction cook-
ing zone will heat up very quickly. If an empty
piece of cookware is left on an operating induction
cooking zone, the rapid change in temperature
may warp or damage the cookware.
Summary of Contents for 404.660.06
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