GB 10
Pans for induction cooking
Induction cooking requires a particular quality of 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:
º a thick base (minimum 2.25 mm);
ºa fl at base.
• e best are pans with the ‘Class Induction’ quality mark.
Tip
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.
Suitable Unsuitable
Special stainlesssteel pans Earthenware
Class Induction Stainless steel
Hard-wearing enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
Attention
• Be careful with enamelled sheet-steel pans:
º 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;
º the base of the pan may warp - due, for example, to overheating
or to the use of too high a power level.
USE Pans
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