Because of the way the magnetic field is generated, all induction ranges need to have enough space around them to properly vent the heat shed from the cookware and electronics inside. Additionally, many induction ranges are only intended for light-duty use, so they are best for light warming and simmering or short bursts of cooking with plenty of time in between to allow the range to cool off. Not allowing a range to properly vent or cool down after use can result in serious permanent damage to the range that may not be covered by the manufacturer warranty. If you have questions about whether a range is intended for light- or full-use, please give one of our Personal Account Managers a call at the number above.
It should be stressed that only magnetic metals can be used on an induction range, so many standard stainless steel and aluminum cookware won’t work on an induction range. Luckily, many manufacturers make “induction ready” stainless steel and aluminum cookware that incorporates clad, metallic bottoms that allow the cookware to be used with induction ranges. So before you choose an induction range, or before you use a pot or pan with the range, be sure to check that your cookware is induction ready. If not, the range won’t heat it, and you’ll be left with cold food.