EN 9
Pans for induction cooking
Induction cooking requires a particular quality of a pan.
Attention
• 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 (minimum 2.25 mm)
▷ a spherical pan base that is fully in contact with the cooking
zone.
• The best are pans with the ‘Class Induction’ quality mark.
Suitable pans are available via the website ‘www.atag.nl’.
Tip
Not all pans are suitable for induction cooking. Therefore it is important
to know whether the pan is of the appropriate material. With a magnet,
you can check if the pan is suitable. When the magnet is attracted to
the pan, the pan is suitable.
Attention
• Because of the high cooking oil temperature there is only one wok
pan suitable for stir-frying on this induction cooking ring. This is
the so-called Curie pan, which cannot be heated to a temperature
higher than 250 ˚C. You can order this pan from Atag (type number
AA3611W).
USE
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