Hello Helen. Transitioning from gas to induction can definitely feel frustrating at first, but once you understand how the technology works, it becomes much easier to troubleshoot.
Induction cooktops do not produce direct heat like gas flames or radiant electric elements. Instead, an alternating current flows through a copper coil beneath the glass, generating a magnetic field. This field induces electric currents inside the cookware, which generates heat directly within the pan. For this magnetic loop to function, the cookware must be made of a ferromagnetic material, such as cast iron or magnetic stainless steel.
If your cooktop is not recognizing your pot, it usually comes down to one of these main factors:
1. Incompatible Material: If your cookware is made of solid aluminum, copper, glass, ceramic, or non-magnetic stainless steel, the stove cannot complete the magnetic circuit and will treat the surface as empty.
2. Base Diameter: Most induction zones have minimum size thresholds. If a small pot or pan is placed on a large burner zone, the sensors may not detect enough metal to turn on. Try moving smaller cookware to a smaller burner.
3. Flatness of the Bottom: The base of the cookware must sit flat against the glass. Warped pans or cookware with raised ridges on the bottom prevent proper magnetic coupling.
4. Proper Alignment: The pot must be centered directly over the burner circle graphic on the glass surface.
To quickly test if your cookware is induction-ready, hold a simple magnet to the bottom exterior of the pot. If the magnet pulls strongly and sticks firmly to the bottom, the pot should work. If it falls off or barely clings, that cookware will not work on an induction stove.
I hope this explanation helps you get your cookware working smoothly with your new stove!
