Cooktop answers
Why Won't My Pan Work on Wolf Induction?
The answer
Most often it is the pan. Wolf induction heats only iron-based, magnetic cookware, so a magnet must cling firmly to the base, which rules out aluminium, copper, glass and certain stainless. A base too small for the zone can also go unsensed. If a pan that passes both tests still gets no heat, call Redmond Wolf Repair, (425) 905-2822.
| If you see | And | Then | Verdict |
|---|---|---|---|
| A new pan, and no heat at all | A magnet falls away from the base or only just holds | It is not an induction pan. Reach for cast iron, enamel on steel, or stainless a magnet grips. | Safe to wait |
| A magnetic pan stays cold on one zone | The same pan heats on another zone of similar size | The pan checks out and that zone does not. Note which zone it is and the model. | Call today |
Reading the base
Wolf’s current guide names cast iron and magnetic stainless as what its induction tops require, and Wolf’s cooking pages add enamel on metal and stainless over aluminium. A coil symbol stamped under a pan marks it as made for induction. A label that simply says stainless proves nothing on its own, so hold the magnet to it.
Shape and size
The older CT guide asks for a pan that matches the ring and meets each element’s minimum diameter, or the element will not work. It also warns against uneven or rounded bases, and says woks, pressure cookers, canners and deep fryers need choosing with care.