7
CHOOSING THE RIGHT COOKWARE
• Only use cookware with a base suitable for induction cooking. Look
for the induction symbol on the packaging or on the bottom of the
pan.
• You can check whether your cookware is suitable by carrying out
a magnet test. Move a magnet towards the base of the pan. If it is
attracted, the pan is suitable for induction.
• If you do not have a magnet:
1. Put some water in the pan you want to check.
2. If it does not flash in the display and the water
is heating, the pan is suitable.
• Cookware made from the following materials is not suitable: pure
stainless steel, aluminum or copper without a magnetic base, glass,
wood, porcelain, ceramic, and earthenware.
A WORD ON INDUCTION COOKING
Induction cooking is a safe, advanced, efficient, and economical
cooking technology. It works by electromagnetic vibrations generating
heat directly into the cookware, rather than indirectly through heating
the glass surface. The glass becomes hot only because the cookware
eventually warms it up.
Induction cooking has the following characteristics:
• Minimal dispersion (high performance).
• Removing (or lifting) the cookware from the hob automatically stops
the cooking zone.
• The electronic system permits flexibility and precision control.
Cookware
Induced current
Magnetic field
Inductor
Electronic circuit
Electronic power supply
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