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.

To check if the cookware base material is suitable, use a magnet to test. If a magnet sticks to the bottom of the cookware, the material type is correct.

The most common induction cookware types available are:Stainless steel - Generally excellent for induction cooking plus it is durable, easy to clean and resists staining.

However, it is important to note that not all stainless steel is magnetic.

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 coated metals - Heating characteristics will vary depending on quality of base material. Porcelain-enamel coating must be smooth to avoid scratching the ceramic cooktop.

For more information or tips on cookware, visit your Owner’s Manual.