Scanpan CTX, CSX and IQ products are Induction ready. Classic and Professional Lines are NOT induction safe.
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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.
How does Induction Cooking work ?
This form of flameless cooking has some advantages over conventional gas flame and electric cookers as it provides rapid heating, improved thermal efficiency, greater heat consistency, plus the same or greater ability to contraol as gas. In situations in which a hotplate would typically be dangerous or illegal, an induction plate is ideal as it creates no heat itself.
The amount of time that it takes a pot to boil depends on the power. Thus, the time can be from three minutes for 3600 watt induction stove tops, to around ten minutes for 1200 watt ones. However, boiling water is a process largely dependent on the amount of water; the speed benefits of induction cooking are seen when stir-frying: a thin pan with three tablespoons of oil may heat up to stir-frying temperature in as little as ten seconds.
Induction cookers are safer to use than conventional stoves because there are no open flames and the "element" itself reaches only the temperature of the cooking vessel; only the pan becomes hot. Induction cookers are easier to clean because the cooking surface is flat and smooth, even though it may have several zones of heating induction. In addition, food tends not to burn onto the cooking surface since it is nowhere near as hot as the pot and contents. An induction cooker works like an electrical transformer: it transfers electrical energy into the pot, using a time-varying magnetic field. A coil of wire is mounted underneath the cooking surface, and a large alternating current is made to flow through that wire.
This current creates a changing magnetic field. When an electrically conductive pot is brought close to the cooking surface, this magnetic field induces an electrical current in the pot. The metal pot is not a perfect conductor, and as a result these eddy currents encounter some electrical resistance. This resistance converts the current into heat. The result is that the metal pot, and only the metal pot, heats up.
Heat is transferred from the pot to the food inside the pot by conduction. The cooking surface is designed to be a good thermal insulator, so that a minimum of heat is transferred from the pot to the cooking surface (and thus wasted). In normal operation, the cooking surface stays cool enough to touch without injury.