Pans
Type of pans
Suitable pans include:
–
stainless steel pans with a magnetic
base
–
enamelled steel pans
–
cast iron pans
Unsuitable pans:
–
stainless steel pans without a
magnetic base
– aluminium and copper pans
– glass, ceramic or earthenware pots
and pans
To test whether a pot or pan is suitable
for use on an induction cooktop, hold a
magnet to the base of the pan. If the
magnet sticks, the pan is suitable.
Pan size
Please be aware that the properties of
the pan base can affect the eveness
with which food heats up in the pan.
To make optimum use of the cooking
zones, choose pans with diameters
larger than the innermost markings but
smaller than the outermost markings. If
the diameter of the pan is smaller than
the innermost marking, the induction
heating will not work. The zone will
behave as if it had no pan on it.
Please note that the maximum diameter
quoted by manufacturers often refers to
the diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
Place pans in the centre of the
cooking zone.
If a pan's base sits only partly on the
cooking zone, handles can become
very hot.
Induction
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