Induction
Pans
Suitable pans include:
–stainless steel pans with a magnetic base
–enamelled steel pans
–cast iron pans
Unsuitable pans:
–stainless steel pans without a magnetic base
–aluminium and copper pans
–glass, ceramic or earthenware pots and pans
To test whether a pot or pan is suitable for use on an induction hob, hold a magnet to the base of the pan. If the magnet sticks, the pan is suitable.
Please be aware that the properties of the pan base can affect the eveness with which food heats up in the pan.
To make optimum use of the cooking zones, choose pans with diameters larger than the innermost markings but smaller than the outermost markings. If the diameter of the pan is smaller than the innermost marking, the induction heating will not work. The zone will behave as if it had no pan on it.
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.
Make sure that pans are placed centrally on the cooking zone.
If a pan is placed only partially on a zone, there is a risk that the handle could get very hot.
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