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Induction
25
Cookware
Suitable cookwar
e is made of:
– Stainless steel with a magnetizable
bott
om
– Enamel-coated steel
– Cast iron
Unsuitable cookwar
e is made of:
– Stainless steel with a non-magnetiza‐
ble bott
om
– Aluminum or copper
– Glass, ceramics, earthenware, stone‐
war
e
To test whether a pot or pan is suitable
for use on an
induction cooktop, hold a
magnet to the base of the pan. If the
magnet sticks, the pan is suitable.
If an unsuitable pan is used, the 1-9
power levels will flash on the control
scale of the cooking zone.
The composition of the pan bottom can
affect the evenne
ss of the cooking re‐
sults (e.g., when making pancakes).
– To make optimum use of the cooking
zon
es, choose pans with diameters
larger than the innermost markings
but smaller than the outermost mark‐
ings (see "Cooking zone data"). If the
diameter of the pan is smaller than
the innermost marking, the pan will
not be recognized and the 1-9 power
levels will flash on the control scale
of the zone.
– Pots and pans with bases with pro‐
no
unced edges or ridges can scratch
the ceramic cooking zone. Only use
pots and pans with smooth bases.
– Lift pans into position on the cook‐
t
op. Sliding them into place can
cause scuffs and scratches.
– Often the maximum diameter quoted
by manufactur
ers refers to the diam‐
eter of the top rim of the pot or pan.
The diameter of the base (generally
smaller) is more important.
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