Most standard pots and pans will work on an induction cooking surface. Induction heating requires the use of a metal pan with a high ferrous metal content. Iron and stainless steel have the highest rate of success and typically transfer heat the fastest.Know More
To determine whether or not a cooking implement has a high ferrous metal content, take a magnet and place it against the bottom of the pan. If it sticks, then the odds are very good that the pan will be compatible with an induction hob.
Pots and pans made entirely of copper or aluminum will not work on an induction surface due to their properties of conductivity. If they are mixed with another metal, then they will work on induction cookers, albeit less effectively than pots and pans made from other metals.Learn more about Ovens & Ranges
To clean drip pans on a stove top, unplug the heating elements, remove the drip pans, soak them in soapy water, scrub them clean, and replace them. Always start with a cool cook top, and wipe the cook top down before replacing the drip pans.Full Answer >
A convection oven has a fan installed to circulate the hot air in the oven. True convection ovens have a third heating element that heats the air before it enters the oven. Manufacturers also sell models that add the fan without the third element.Full Answer >
AS of 2014, most self-cleaning ovens work either by heating the oven to around 1,000 degrees Fahrenheit or by using a combination of lower temperatures and steam. Both methods are effective at loosening up any spills or leftover food particles from the oven's interior, but they do so in different ways.Full Answer >
A proofer oven works by controlling the temperature and humidity inside the oven, which allows dough to rise faster without drying out. The warmth and humidity of the oven causes yeast to activate and more carbon dioxide to be produced. These ovens are most often used in commercial bakeries.Full Answer >