13
In more detail...
GB
IE
CLIND2BK-C Induction Hob
Choosing the right cookware
• An induction hob requires adequate cookware. Only use cookware with a
base suitable for induction cooking. Only ferromagnetic pans are suitable for
induction cooking. These may be made from enamelled steel, cast iron or
special stainless steel.
• You can check whether your cookware is suitable by carrying out a magnet
test. If a magnet sticks to the base, the pan is suitable for induction.
Also look for the induction symbol on the packaging or on the bottom of the
pan when buying one.
• Cookware made from the following materials is not suitable: pure stainless
steel, aluminium or copper without a magnetic base, glass, wood, porcelain,
ceramic, and earthenware.
• Use only cookware with a at base. Do not use cookware with a curved
base. Do not use pans and pots with a thin base. These might not be able to
withstand the produced heat and might be damaged and cause damage to
the hob.
• Make sure that the base of your pan is smooth, sits at against the surface of
the cooking zone.
• The diameter of pot and pan bases should be the same size as the selected
cooking zone. When using large cookware on a smaller ferromagnetic
area, only the ferromagnetic zone heats up, so heat might not be uniformly
distributed. Always cover as large an area of the hotplate as possible with
your saucepan, in order not to waste any energy.
Note: cookware manufacturers often indicate the upper diameter of the
saucepan. This is usually bigger than the diameter of the base of the pan.
• Pans with aluminium areas inserted in the base reduce the ferromagnetic
area, so less heat may be supplied and the pan may be difcult to detect or
not be detected at all.
Operation
To Next Page
Loading...
Need help?
General
