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Product Help | Maytag

Induction Compatible Cookware

What Cookware is compatible with my  Maytag Induction Cooktop?

NOTE: People with a pacemaker or similar medical device should use care when standing near this induction cooktop while it is on. The electromagnetic field may affect the pacemaker or similar device. Consult your doctor, or the manufacturer of the pacemaker or similar medical device for additional information about its effects with electromagnetic fields of the induction cooktop.

Is the correct cookware for induction being used?

The number on the surface cooking area heat setting display will flash if:

  • no pan is placed on the surface cooking area.
  • the pan is not made of the right material.
  • the pan is not the right size.

It will stop flashing once a suitable pan is placed on the surface cooking area.

Pan size, material and positioning are very important to achieve maximum wattage.  Ideal cookware should have a flat bottom, straight sides and a well-fitting lid, and the material should be of medium-to-heavy thickness. Pans with rough finishes may scratch the cooktop.

Induction cookware material

Only ferromagnetic pans can be used for induction cooking. Ferromagnetic materials include: 

  • Enameled steel
  • Cast Iron
  • Stainless steel designed for induction cooking

Non-ferromagnetic materials will not work with induction cooking. Non-ferromagnetic materials include:

  • Stainless steel
  • Glass
  • Ceramic
  • Copper or aluminum

To find out if your pans can be used with an induction cooktop, hold a magnet to the bottom of the pan; if the magnet sticks, the pan can be used. 

Induction cookware size

Choose the correct pan size for each surface cooking area.  The diameter of the pan’s base should be equal to the size of the surface cooking area.

If the pan is too small, the surface cooking area does not sense the pan and will not activate.

NOTE: Cookware manufacturers often give the diameter across the top of the pan. This is usually larger than the diameter of the base.

If using a pan smaller than the surface cooking area, the pan should not be less than 1/2 inch or 1.3 cm smaller than the surface cooking area.  Using a pan smaller than the recommended pan size may heat, but will not provide the best results.



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