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Pans with a base which is not magnetic or is
not suitable for electric cooking are
unsuitable for use on the induction hob.
Suitable:
■ Special stainlesssteel pans for induction
cooking;
■ Solid enamelled pans;
■ Enamelled cast-iron pans.
Unsuitable:
■ Earthenware;
■ aluminium;
■ plastic;
■ copper;
■ china;
■ stainless steel.
Be careful with enamelled sheet-steel
pans. These can be damaged if they
are used for induction cooking, particularly if
their bases are too thin.
With enamelled sheet-steel pans:
■ the enamel may chip (the enamel comes
loose from the steel), if you switch the hob
on at a high setting when the pan is (too)
dry;
■ the base of the pan may warp - due, for
example, to overheating or to the use of too
high a power level.
Never use pans with a misshapen base. A
hollow or rounded base can interfere with the
operation of the overheating protection, so
that the appliance becomes too hot.
This may lead to the glass top cracking and
the pan base melting.
Damage arising from the use of unsuitable
pans or from boiling dry is excluded from the
guarantee.
Noise in the base of the pan
While cooking, you might hear a rattling noise
in the base of the pan. This is harmless. The
noise is due to the high power of the cooking
zone having an effect on the base of the pan.
Reduce the rattling noise by selecting a lower
setting.
Pressure cookers
Induction cooking is very suitable for cooking
in pressure cookers. The cooking zone reacts
very quickly, and so the pressure cooker is
quickly up to pressure. As soon as you switch
a cooking zone off, the cooking process stops
immediately.
Used pans
■ Pans that have already been used for
cooking on a gas hob are no longer
suitable for use on an induction hob.
PANS
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Optimal use of the hob
Heat losses are minimal, because the heat is
generated in the pan itself.
For smaller pans, only that part of the zone
that is in contact with the base of the pan is
activated. An associated advantage is that the
handles of the pan do not get hot due to
radiant heat around the pan.
1. Heat loss and hot handles with a
conventional hob.
2. No heat loss and cold handles with
induction cooking.
Grains of sand may cause scratches which
cannot be removed.
■ Only put pans with a clean base on the
cooking surface.
■ Always pick pans up to move them.
■ Do not use the hob as a worktop.
Slide the bottom of the pan across a
damp cloth, before you put the pan on
the cooking surface. This will prevent grains
of sand or the like being transferred to the hob
surface.
Always pick pans up; never slide them.
Always keep the lid on the pan when
cooking, in order to avoid energy loss.
Induction cooking makes use of a magnetic
field to generate heat. This is why the bases of
the pans have to contain iron and therefore be
magnetic.
The diameter of the cooking zones is 16, 18 or
21 cm. The induction hob adopts to the
diameter of the pan automatically. With
smaller pans, there is no loss of energy, but
the power is less compared to larger pans.
The pan bottom must always be bigger than
12 cm (or 10 cm for the 16 cm zone).
You can check for yourself whether your pans
are suitable using a magnet.
A pan is suitable if:
■ the base of the pan is attracted by the
magnet;
■ the pan is suitable for electric cooking.
You should only use pans with a thick
(minimum 2.25 mm), flat base which are
suitable for induction cooking. The best are
pans with the "Class Induction" quality mark.
PANS
