Induction Cooking Frequently Asked Questions

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Can I use any type of pot to cook on Induction?

No. Only pots with a “ferrous” nature will work on induction. That means that items made of glass, copper,ceramic or aluminum will not work. Cast iron, enamelware and some stainless steel will work. All of the SCANPAN stainless steel ranges are compatible with induction cooktops. In Induction cooking the vessel itself is the generator of the heat, unlike other cooking technologies where the heat is transferred to the cooking vessel.

How do I know if my cookware is Induction Compatible?

A great test is the magnetic test. Get your fridge magnet and see if it sticks to the base of your pot. If it says the pot is induction capable. If not, you might want to go shopping with your magnet. Our favourite Induction range is SCANPAN Induction Plus – it is induction capable and one of the few ranges available on the market that is also non-stick.

Does Induction Cooking require special techniques?

In a sense yes, as induction is so much more powerful than any other method that you maybe use to due to its efficiency. You will need to familiarize yourself with what settings you need to use for different purposes. A common problem for new users is that in the beginning they may regularly burn or overcook food as they don’t realise how much heat induction generates and at such a fast rate. If you are new to induction cooking we recommend practicing by boiling a pot of water. Repeat this several times with different size pots and pans and with different levels of water on different heat settings. You will soon get a good feel for how quickly the pot heats up. There are induction ovens now that have fantastic features – such as a “on-hold” button. This absolutely can change the way you cook – if you are a busy parent cooking and you need to attend to another task, for example answer the door or phone, you can put the cooking on hold until you return. When you return the pot heats up instantly. It is genius. We have now perfected our technology and we have now adapted our renowned Ceramic Titanium Non-Stick so that they are also Induction capable. You don’t just have to have stainless steel or cast iron pans to cook on Induction anymore.

Does the stovetop get hot?

The stovetop itself barely gets warm, except directly beneath the cooking vessel. As soon as the cooking vessel is removed from the stovetop the element turns off and automatically cools down. If the vessel is returned and the stovetop is on a high enough setting the heat will return instantly. No more burnt fingers, baked on spills, exposed flames and it is much safer if children are around.

 

Isn’t the cooktop glass? Will it scratch or crack?

Correct the cooktop is made of glass, but is ceramic glass as on “smoothtop” stoves. Ceramic glass is very strong and tolerates very high temperatures and sudden temperature changes. Ceramic glass is very tough, but if you drop a heavy item such as a cast iron skillet it may crack. In everyday use however it is highly unlikely to crack. Scratching can occur from carelessness. Be careful not slide rough bottomed cookware on the surface.

Is an Induction Stovetop easy to keep clean?

Absolutely! Burning gas vapourises byproducts that eventually condense and settle on the surface of the cooktop. Induction cooking limits these byproducts and there for makes cleaning easier. Also as the surface is flat it is a lot easier to wipe down.

 

Our induction product ranges are [non-stick] IQ, Induction+, Pro IQ, CTX and [stainless steel] AxisImpact, Classic Inox, Commercial and Coppernox 

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