EN 10
Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Please note
• Pans that have already been used for cooking on a gas hob are no
longer suitable for use on an induction hob.
• Only use pans that are suitable for electric and induction cooking
with:
▷ a thick base of a minimum 2.25 mm;
▷ a flat base.
• The best pans are those with the ‘Class Induction’ quality mark.
Tip
You can use a magnet to check whether your pans are suitable.
A pan is suitable if the base of the pan is attracted by the magnet.
Suitable Unsuitable
Special stainless steel pans Earthenware
Class Induction Stainless steel
Solid enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
Please note!
Be careful with enamelled sheet-steel pans:
• the enamel may come loose from the steel at high settings when
the pan is too dry;
• high power level settings may cause the base of the pan to warp.
Please note!
• Grains of grit may cause scratches which cannot be removed. Only
put pans with a clean base on the cooking surface and always pick
pans up to move them.
• Do not use the hob as a worktop.
• To avoid energy loss, always keep the lid on the pan when cooking.
USE
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