Your induction hob is able to recognize the majority of pans and recipients.
Testing a pan: place the pan on the cooking zone with a power level set : if indicator stays on, your pan is
compatible, if it flashes, your pan has not been recognised and cannot be used.
You can also test with the aid of a magnet: if it “sticks” to the base of the pan, then the pan is compatible
with induction technology.
Induction-compatible pans are:
• enamelled steel pans with or without a nonstick coating.
• stainless-steel pans designed for induction.
Most stainless steel pans are suitable if they pass the pan test.
• cast-iron pans with or without an enamelled base.
• aluminium pans with special bases.
• NOTE
Pans made from glass, ceramic material, clay, aluminium (without special pan base), and copper, as
well as certain non-magnetic stainless steels are not compatible with induction cooking. The indicator for
the power level selected will flash to inform you of this.
Containers made of plastic
must not be placed on hot
surfaces
How to maintain and care for your hob
Avoid shocks when handling the pans.
The glass surface is very strong, however it is not unbreakable.
Avoid rubbing the pans over the surface of the appliance.
Centre your pan on the induction cooking zone.
Do not leave an empty pan on the induction zone.
If a pan in teflon or with a non-stick coating is used, do not pre-heat foodstuffs on the highest power
setting without any grease. Both types of pan must be greased before using induction.
Do not heat an unopened tin can, as it might burst.
All these defects that do not cause a non operation or inability to use are not covered by the guarantee.
Do not leave metal cooking utensils, lids,
knives or any other metal objects on the
inductioncooking zone. These objects are
liable to heat up if they remain too close to
the magnetic field generated by the
induction cooking zone.
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