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Induction cooking directly heats the pan; heating will only begin when cookware is properly placed on the cooking zones.

Fast and efficient - Induction cooking zones heat faster and use less energy. Induction power levels are quick to boil and they are efficient when simmering. A cooler cooktop - A unique feature of the induction cooking zones is, whether it is turned on or off, the cooking zones remain cooler than radiant type elements.

Virtually no wasted heat is produced since the heat begins with the presence of cookware. Easy cleanups - The cooler cooking zones make cleanup easier. Spills resist sticking or burning so they wipe up easily. Magnetic detector - The cooking zone has a sensor that automatically detects whether cookware is magnetic.

This will reduce accidental “turn-ons.” Pan size detection - The pan size recognition sensor automatically detects and adapts the induction cooking zones to the pan sizes in use for consistent, more even cooking. More responsive - Induction cooking zones are more responsive than their electric or gas counterparts because only the pan heats.

This type of cooking heats easier and will be just as responsive when reducing to a simmer.

For the best possible surface cooking results, it is recommended to only use high quality heavy gauge cookware on the induction cooking zones.

Be sure to follow all the manufacturer’s recommendations when using cookware made for induction cooking.

To check if the cookware base material is suitable, use a magnet to test. If a magnet sticks to the bottom of the cookware, the material type is correct.

The most common induction cookware types available are:Stainless steel - Generally excellent for induction cooking plus it is durable, easy to clean and resists staining.

However, it is important to note that not all stainless steel is magnetic.

Cast iron - Good for induction cooking. Cooks evenly.

Do not slide cast iron cookware on cooktop.

Cast iron cookware with a rough surface will scratch ceramic cooktop.Porcelain-enamel coated metals - Heating characteristics will vary depending on quality of base material. Porcelain-enamel coating must be smooth to avoid scratching the ceramic cooktop.

For more information or tips on cookware, visit your Owner’s Manual.

Some cookware can hum or buzz when used in induction cooking. The surface and oven controls click as they work to create even cooking temps.

Temp changes during preheat and cool-down can make parts of the range expand and contract.

Different fans run to heat up the oven or cool down different parts of the range, even when it’s off.

These sounds are normal.

If you were accustomed to using Low, Medium or High settings, we want help you become familiar with the settings on your Induction range.

Please refer to your Owner’s Manual for information and tips.

Induction cooking directly heats the pan; heating will only begin when cookware is properly placed on the cooking zones.

Fast and efficient - Induction cooking zones heat faster and use less energy. Induction power levels are quick to boil and they are efficient when simmering. A cooler cooktop - A unique feature of the induction cooking zones is, whether it is turned on or off, the cooking zones remain cooler than radiant type elements.

Virtually no wasted heat is produced since the heat begins with the presence of cookware. Easy cleanups - The cooler cooking zones make cleanup easier. Spills resist sticking or burning so they wipe up easily. Magnetic detector - The cooking zone has a sensor that automatically detects whether cookware is magnetic.

This will reduce accidental “turn-ons.” Pan size detection - The pan size recognition sensor automatically detects and adapts the induction cooking zones to the pan sizes in use for consistent, more even cooking. More responsive - Induction cooking zones are more responsive than their electric or gas counterparts because only the pan heats.

This type of cooking heats easier and will be just as responsive when reducing to a simmer.

For the best possible surface cooking results, it is recommended to only use high quality heavy gauge cookware on the induction cooking zones.

Be sure to follow all the manufacturer’s recommendations when using cookware made for induction cooking.

To check if the cookware base material is suitable, use a magnet to test. If a magnet sticks to the bottom of the cookware, the material type is correct.

The most common induction cookware types available are:Stainless steel - Generally excellent for induction cooking plus it is durable, easy to clean and resists staining.

However, it is important to note that not all stainless steel is magnetic.

Cast iron - Good for induction cooking. Cooks evenly.

Do not slide cast iron cookware on cooktop.

Cast iron cookware with a rough surface will scratch ceramic cooktop.Porcelain-enamel coated metals - Heating characteristics will vary depending on quality of base material. Porcelain-enamel coating must be smooth to avoid scratching the ceramic cooktop.

For more information or tips on cookware, visit your Owner’s Manual.

Some cookware can hum or buzz when used in induction cooking. The surface and oven controls click as they work to create even cooking temps.

Temp changes during preheat and cool-down can make parts of the range expand and contract.

Different fans run to heat up the oven or cool down different parts of the range, even when it’s off.

These sounds are normal.

If you were accustomed to using Low, Medium or High settings, we want help you become familiar with the settings on your Induction range.

Please refer to your Owner’s Manual for information and tips.

Air Fry is an oven feature that works like a countertop air fryer. Inside an air fryer oven, superheated air circulates around the food to provide crispy, golden results without all the oil that deep frying requires.   

Air fryer ovens like the Frigidaire Gallery 30” Front Control Induction Range With Air Fry eliminate the need for another countertop appliance by putting the same technology right in your oven.

Air Fry is an oven feature that works like a countertop air fryer. Inside an air fryer oven, superheated air circulates around the food to provide crispy, golden results without all the oil that deep frying requires.   

Air fryer ovens like the Frigidaire Gallery 30” Front Control Induction Range With Air Fry eliminate the need for another countertop appliance by putting the same technology right in your oven.

The cookware material can impact how evenly and quickly heat is transferred from the surface element on your ceramic / glass cooktop to the bottom of the cookware.

Here are some helpful tips regarding the most popular cookware materials:

  • Aluminum - Excellent heat conductor. Some types of food will cause the cookware to darken. If aluminum pans slide across the ceramic/glass cooktop, they may leave metal marks which will resemble scratches. You will want to try and remove immediately.
  • Copper - Excellent heat conductor but discolors easily.Stainless - Slow heat conductor with uneven cooking results. It is durable, easy to clean and resists staining.
  • Cast Iron - A slow heat conductor however it retains heat very well. Cooks evenly once desired temperature is reached. Not recommended for use on ceramic/glass cooktops.
  • Porcelain - enamel on metal - Heating characteristics will vary depending on base material. Coating must be smooth to avoid scratching cooktop.
  • Glass - Slow heat conductor. Not recommended for ceramic/glass cooktop surfaces because it may scratch the glass.If you're inquiring about an Induction cooktop surface, please go here

The cookware material can impact how evenly and quickly heat is transferred from the surface element on your ceramic / glass cooktop to the bottom of the cookware.

Here are some helpful tips regarding the most popular cookware materials:

  • Aluminum - Excellent heat conductor. Some types of food will cause the cookware to darken. If aluminum pans slide across the ceramic/glass cooktop, they may leave metal marks which will resemble scratches. You will want to try and remove immediately.
  • Copper - Excellent heat conductor but discolors easily.Stainless - Slow heat conductor with uneven cooking results. It is durable, easy to clean and resists staining.
  • Cast Iron - A slow heat conductor however it retains heat very well. Cooks evenly once desired temperature is reached. Not recommended for use on ceramic/glass cooktops.
  • Porcelain - enamel on metal - Heating characteristics will vary depending on base material. Coating must be smooth to avoid scratching cooktop.
  • Glass - Slow heat conductor. Not recommended for ceramic/glass cooktop surfaces because it may scratch the glass.If you're inquiring about an Induction cooktop surface, please go here
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