USING THE HOB
PANS AND COOKWARE FOR INDUC-
TION HOBS
Pans and Cookware for induction cooking
zones must be made of ferrous mate-
rial such as cast iron and have magnetic
properties. The base must also be of the
correct diameter.
It’simportantthatgoodqualityatbot-
tomed pans are used.
If a pan creates a large air gap over the
middle of the cooking zone, the accuracy
of the temperature sensing can be af-
fected.
Always ensure that pan bases are dry
before using them on the hob.
Get a magnet, if a magnet doesn’t stick to
your pan, it is not suitable for use on the
induction hob.
Beware:- Not all induction pans are of
the same quality due to their construc-
tion. Pans that use enamelled/laminated/
encapsulatedbasescanbedifcultto
detect, especially small pans (e.g. milk
pans)
This problem is not with induction hob
but with the pan type, they can have
bases which are magnetic but are not
thick enough! If you experience problems
with small pans we recommend that you
to try a larger pan or a pan of a different
construction. Solid cast iron pans give the
best performance.
Induction Cook
Zone
Smallest Recom-
mended Diameter
(mm)
LHF 150
LHR 120
RHR 150
RHF 120
Pans unsuitable for Induction:
Pans made of copper, stainless steel, alu-
minium, oven proof glass, wood, ceramic
and terra-cotta.
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