Operating the cooktop
Cookware
Suitable cookware is made of:
–stainless steel with a magnetizable bottom
–
–cast iron
Unsuitable cookware is made of:
–stainless steel with a non- magnetizable bottom
–aluminum, copper
–glass, ceramics, earthenware, stoneware.
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.
If an unsuitable pan is used, the symbol will flash alternately with the power level set.
The composition of the pan bottom can affect the evenness of the cooking results (e.g. when browning pancakes).
–To make optimum use of the burners, choose pans with diameters larger than the innermost markings but smaller than the outermost markings (see "Burner data"). If the diameter of the pan is smaller than the innermost marking, the pan will not be recognized and will flash alternately with the power level set.
–Pots and pans with bases with pronounced edges or ridges can scratch the ceramic burner. Only use pots and pans with smooth bases.
–Lift pans into position on the cooktop. Sliding them into place can cause scuffs and scratches.
–Often the maximum diameter quoted by manufacturers refers to the diameter of the top rim of the pot or pan. The diameter of the base (generally smaller) is more important.
Energy saving tips
–Use a lid whenever possible to minimize heat loss.
–For small quantities, select a small pan. A small pan on a small burner uses less energy than a large, only partially filled pan on a large burner.
–Cook with as little water as possible.
–Once food has come to the boil or the pan is hot for frying, reduce the heat to a lower power setting.
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