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en Suitable cookware
6
4.1 Size and characteristics of the cookware
To be able correctly detect the cookware, you must
take the size and the material of the cookware into con-
sideration. All cookware bases must be perfectly flat
and smooth.
Use Cookware test to check whether the cookware is
suitable. Refer to
→"Cookware test", Page17 for more details.
Cookware Materials Properties
Recommended cook-
ware
Stainless steel cookware in a sandwich
design that distributes the heat well.
This cookware distributes the heat evenly,
heats up quickly, and ensures that it can be
detected easily.
Ferromagnetic cookware made of enamelled
steel, cast iron or special induction cookware
made of stainless steel.
This cookware distributes the heat evenly,
heats up quickly, and ensures that it can be
detected.
Suitable The base is not fully ferromagnetic. If the ferromagnetic area is smaller than the
base of the cookware, only the area that is
ferromagnetic heats up. As a result, the heat
is not distributed evenly.
Cookware bases that contain aluminium. These cookware bases reduce the ferromag-
netic area, which means that less power is
emitted to the cookware. This cookware may
not be sufficiently detected or may not be de-
tected at all, and therefore does not heat suf-
ficiently.
Not suitable Cookware made from normal thin steel,
glass, clay, copper or aluminium.
Notes
¡ Do not use adapter plates between the hob and the
cookware.
¡ Do not heat up empty cookware and do not use
cookware with a thin base, as this may become very
hot.
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