Induction
26
Cookware
Suitable pans include:
– stainless steel pans with a base that
can be magnetised,
– enamelled steel pans,
– cast iron pans.
Unsuitable pans include:
– stainless steel pans with a base
which cannot be magnetised,
– aluminium or 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 generally
suitable.
If the pan is unsuitable the set power
level will flash in the numerical keybank
for the cooking zone.
Please be aware that the properties of
the pan base can affect the evenness
with which the food heats up (e.g. when
making pancakes).
– To make optimum use of the cooking
zones, choose pans with a suitable
base diameter (see chapter “Cooking
zones”). If the pan is too small, it will
not be recognised and the set power
level will flash in the numerical
keybank for the cooking zone.
– Use only pots and pans with smooth
bases. Rough bases can scratch the
ceramic glass.
– Always lift the pans to move them.
This will help prevent scratching.
– 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.
– Where possible, use pans with
vertically straight sides. If a pan has
angular sides, induction also acts on
the sides of the pan. The sides of the
pan may discolour or the coating
may peel off.
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