GB 15
Induction cooking requires a particular quality of pan.
Pans previously used to cook on a gas hob are no longer suitable
for induction cooking.
Pans should only be used if they are suitable for cooking on
electric and induction hobs and have a base which is:
- at least 2.5 mm thick;
- flat.
The best pans are those with the “Class Induction” quality
mark. You can test whether or not your pans are suitable with a
magnet. If the magnet is attracted to the pan it is suitable for
induction cooking.
NB:
Be careful with thin, enamelled steel pans:
- at higher setting the enamel can break off if the pan gets too
dry;
- the high power level can cause the base of the pan to deform.
NB:
Never use pans with a deformed base. A convex or concave base
can impair the function of the overheating protection. The hob
would get too hot, as a result of which the glass top could crack
and the base of the pan could melt. Damage caused by the use
of unsuitable pans or pans boiling dry is not covered by the gua-
rantee.
Pressure cookers
Induction cooking is ideal for cooking in a pressure cooker. The
cooking zone reacts extremely quickly, so that the pressure coo-
ker comes up to pressure quickly too. The cooking process stops
as soon as you switch the zone off.
Suitable
Special stainless steel pans
Class Induction
Hard-wearing enamelled pans
Enamelled cast iron pans
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper
Plastic
Aluminium
PANS
for optimum use of your hob
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