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Containers
You probably already have some suitable pans.
Your induction hob is able to recognize
most types of pans.
Pan test: Place your pan on a zone, for
example at position 4; you know that your pan
is compatible if the display does not flash,
but if it does flash then you cannot use this pan for
induction cooking. You can also test it with a
magnet: if the magnet "sticks" to the base of the
pan, then you can use it for induction cooking.
Pans compatible with induction are:
• pans made of enamel coated steel with or
without a non-stick coating.
• cast iron pans with or without enamel coated
base.
An enamelled coated base will prevent the glass
top of your hob from getting scratched.
• stainless steel pans designed for induction
cooking.
Most stainless steel pans (saucepans, stewpans,
frying pans, deep frying pans, etc.) are suitable
for induction cooking if they pass the pan test.
• récipients en aluminium à fond spécial.
• aluminium pans with special base.
pans which do not have a flat base may be
suitable, however they must not be deformed
too badly.
Choose a pan marked with the logo on
its base or packaging to be sure that it is per-
fectly suitable for use on your induction hob un-
der normal conditions of use.
A list of utensils is supplied with these
instructions to help you make your choice.
• Note
Glass, ceramic, earthenware pans, aluminium
pans (without a special base) and copper
pans, and some non-magnetic stainless steel
pans are incompatible with induction cooking.
You will be informed by the flashing display.
You should choose pans with a thick flat base for
uniform cooking (heat is better distributed).
Make optimal use of the induction cooking zones (
according to the model)
Ø12 ..... 26 cm
Ø 23 cm
Ø 16 cm
Ø 18 cm
Ø12 ..... 22 cm
Ø10 ..... 18 cm
Slow cooking
(sauces, creams…).
Preparing small
quantities or
individual
portions…
Multi-service zone
For small pans
Ø18 ..... 24 cm
Ø 21 cm
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