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Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
WARNING!
Pans that have already been used for cooking on a gas hob are no longer suitable for use on an
induction hob.
Only use pans that are suitable for induction cooking with a thick base (minimum 2.25 mm) and a
flat base.
• The best are pans with the ‘Class Induction’ quality mark.
INFORMATION!
You can check for yourself whether your pans are suitable using a magnet. A pan is suitable if
the base of the pan is sufficiently attracted by the magnet.
UnsuitableSuitable
EarthenwareSpecial stainless steel pans
Stainless steelClass Induction
PorcelainHard-wearing enamelled pans
CopperEnamelled cast-iron pans
Plastic
Aluminium
WARNING!
Be careful with enamelled sheet-steel pans:
• the enamel may chip (the enamel comes loose from the steel), if you switch the hob on at a
high setting when the pan is (too) dry
• the base of the pan may warp - for example: Due to overheating
• heat up enamelled pans slowly
13
Use
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