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Induction
26
Pans
The following pan types are suitable:
– stainless steel with a magnetic base,
– enamelled steel,
– cast iron.
The following pan types are not suit-
able:
– stainless steel pans without a mag-
netic 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.
If an unsuitable pan is used, the set
power level will flash in the numerical
keybank for the cooking zone.
The composition of the pan base can
affect the evenness of the cooking res-
ults (e.g. when making pancakes).
– To make optimum use of the cooking
zones, choose pans with a suitable
base diameter (see "Cooking zones").
If the pan is too small it will not be re-
cognised and the set power level will
flash in the numerical keybank for the
cooking zone.
– Only use pots and pans with smooth
bases. Rough bases will scratch the
ceramic glass.
– Lift pans into position on the hob.
Sliding them into place can cause
scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the dia-
meter of the top rim of the pot or
pan. The diameter of the base (gener-
ally smaller) is the more important
one.
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