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pans
pans
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 180 mm. 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 minimum pan base
diameter is 12 cm. This is the inner circle that is printed on the glass. You
achieve the best result by using a pan that has the same dimensions as the
cooking zone.
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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 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.
