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452969
Only use cookware suitable for electric and
induction cooking, with a:
• thick bottom (at least 2.25 mm)
• fl at bottom.
Cooking zone Minimum pan bottom diameter
Ø 160 mm Ø 110 mm
Ø 180 mm Ø 110 mm
Ø 200 mm Ø 145 mm
The magnet test
Using a small magnet, it is possible to check whether the
bottom of your cookware can be magnetized .Use only
cookware to which the magnet will stick.
Pan recognition
One of the many advantages of an induction cooking hob
is the pan, or cookware, recognition. Even if there is no
cookware on the cooking zone, or if a pan with a diameter
smaller than that of the cooking zone, is placed on it, no
heat is wasted. If the pan is much smaller than the cooking
zone, it may not be perceived / recognized by the cooking
zone. When the cooking zone is switched on, a symbol
“U” will light up on the power level display. If a piece of
cookware is placed on the cooking zone in the following
ten minutes, it will be recognized by the cooking hob and
the cooking zone will be powered up to the set cooking
level.
As soon as the pan is removed from the cooking zone,
power supply to the cooking zone is disconnected. If a
pan with a diameter smaller than that of the cooking zone
is placed on it, only the power required to heat up the pan
in use will be supplied.
The cooking zone can be damaged:
• If an empty pan is placed on it.
• Before placing the pan on the cooking zone, wipe
the pan bottom dry to enable the fl ow of heat and to
prevent damage to the cooking zone.
• For cooking and frying, only use cookware that can
be magnetized, i.e. steel, enamel-coated, or cast iron
cookware. Only then will the induction cooking zone
operate.
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