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Safe
The heat is generated in the pan itself. The glass top does
not get any warmer than the pan. This means that the
cooking zone is considerable cooler compared to that
from a Ceramic hob or a gasburner. Once a pan has been
taken away, the cooking zone cools down quickly.
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Attention
• Pans that have already been used for cooking on a gas
hob are no longer suitable for use on an induction hob.
• Only use pans that are suitable for electric and induction
cooking with:
- a thick base (minimum 2.25 mm)
- a fl at base.
• The best are pans with the ‘Class Induction’ quality mark.
Tip
You can check for yourself whether your pans are suitable
using a magnet. A pan is suitable if the base of the pan is
attracted by the magnet.
Unsuitable Unsuitable
Special stainless steel pans Earthenware
Class Induction Stainless steel
Hard-wearing enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
Attention
Be careful with enamelled sheet-steel pans:
• the enamel may chip (the enamel comes loose from the
steel), if you switch the hob on at a high setting when
the pan is (too) dry;
• the base of the pan may warp - due, for example, to
overheating or to the use of too high a power level.
Attention
Never use pans with a misshapen base. A hollow or
rounded base can interfere with the operation of the
overheating protection, so that the appliance becomes too
hot. This may lead to the glass top cracking and the pan
base melting. Damage arising from the use of unsuitable
pans or from boiling dry is excluded from the guarantee.
10
Pans
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