Choice of Utensils
Because induction takes place only when a metal cooking vessel closes the magnetic field, the generation of heat stops immediately when the cooking vessel is taken off the heating zone. You must use cooking vessels that are compatible with induction (ie. made from ferromagnetic materials).
Cast iron, enamelled steel and special stainless steel for induction are compatible. Copper, ceramic, earthenware, glass, aluminium and
You can test your pots and pans with a magnet. If the magnet sticks to the bottom of the pan, it is made of ferromagnetic material and can be used on an induction hob.
We recommend pots with very flat, heavy bottoms. DO NOT use cooking vessels with rough bottoms which can scratch the glass.
For maximum efficiency, the diameter of the cooking vessel should be as close as possible to that of the heating zone (outlined on the glass). Using
Detection of Cooking Vessels
Each induction heating zone is equipped with a cooking vessel detector.
Heat is generated ONLY when a cooking vessel of a suitable material and size is placed on the heating zone.
When the power indicator flashes, this can mean:
-the cooking vessel is made of incompatible,
-the cooking vessel is too small.
-the cooking vessel has been removed.
Choose cooking vessels that match the diameter of the heating zones. Small pots
should be used with the small heating zones etc.
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