Induction cooking is fast becoming popular, especially amongst serious cooks. The main benefit in induction cooking lies in having complete control throughout the cooking process because of the immediate reaction of the material to temperature changes.
Induction cooktops are not compatible with just any cookware. In order for the cooktop to heat up, it must be in contact with a magnetic-based material. Luckily, all three Le Creuset cookware ranges are perfectly suited for induction cooking.
Le Creuset Cast Iron, Stainless Steel and Toughened Nonstick Cookware are all optimized for induction cooktops – and can be used on any heat source including ceramic, electric and gas.
- Always match the diameter of the pan base to the induction cooking zone. Using a pan with a small base diameter on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the stovetop may not "recognize" the pan and no heat will be generated.
- Do not use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be used for rapid heating of large quantities of water i.e. for boiling pasta or vegetables.
- During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance.
- We recommend using medium heat settings as with all other cooktops.
