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7 COOKING ADVICE
Quality of the pots and pans
Suitable cookware, pots and pans include: steel, enamelled
steel, cast iron, stainless steel with magnetic base, aluminium
with magnetic base (±100mm min). Unsuitable pans include:
aluminium and stainless steel without magnetic base, copper,
brass, ceramics, porcelain. The manufacturers will state
whether their products are suitable for induction.
In order to ensure your pans are suitable:
– Pour a little water in a pan and place it on an induction
cooking zone set to
9
. The water should be hot within a
few seconds.
– Hold a magnet to the base of the pan. The magnet should
stick.
Some cooking pots hum when they are placed on an induction
cooking zone. This does not mean the device is faulty, and it
will not aect operation. This noise decreases when you adjust
the power.
Lift the pans up when you want to move them to
avoid stains and scratches.
– As often as possible, prepare meals with the pan lid on.
Dimensions of the cooking pans
The cooking zones can (to a certain extent) automatically
adapt to the diameter of the pan. The base of the pan must
have a minimum diameter (± 9cm) for working with the selected
cooking zone. Place the pan in the middle of the cooking zone
in order to optimise the energy transfer. If the diameter of the
pan is much larger than the zone, this will not result in an
optimal cooking result.
Only the surface of the pan above the induction coil will then
generate the heat. The rest of the surface that is not above the
induction coil will receive heat via conduction through the pan
surface.
Therefore, if the pan is much larger than the cooking zone, it
advised to set the cooking zone to a slightly lower level to allow
the heat to be divided up more evenly.
Examples of power control
(The values indicated below are only indicative)
Application Display
Melting
Warming up
– Sauces, butter, chocolate, gelatine
– Pre-prepared meals
1‐2
Rising
Defrosting
– Rice pudding and pre-prepared
meals
– Vegetables, fish, frozen products
2‐3
Steaming – Vegetables, fish, meat
3‐4
Water – Boiled potatoes, soups, pasta
– Fresh vegetables
4‐5
Simmering – Meat, liver, eggs, grilled sausages
– Goulash, rolled meat, black/white
pudding
6‐7
Cooking
Roasting
– Potatoes, fritters, flat biscuits
7‐8
Roasting
Bringing
to cooking
temperature
– Steaks, omelettes
– water
9
Cooking – Bringing large quantities of water
to the boil
P+
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