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Induction
32
How it works
An induction coil is located under each
cooking zone. The coil creates a
magnetic field that reacts directly with
the base of the pan and heats it up. The
cooking zone itself is heated up
indirectly by the heat given off by the
pan.
An induction cooking zone only works
when a pan with a magnetic base is
placed on it (see “Induction -
Cookware”). Induction automatically
recognises the size of the pan.
Risk of burning due to hot items!
When the cooktop is switched on,
either deliberately or by mistake, or
when there is residual heat present,
there is a risk of metal items placed
on the cooktop heating up.
Do not use the cooktop as a resting
place for anything else.
After use, switch the cooktop off with
the sensor control.
Cookware
Suitable pans
– stainless steel pans with a base that
can be magnetised
– enamelled steel pans
– cast iron pans
Please be aware that the properties of
the pan base can affect the evenness
with which the food heats up (e.g. when
making pancakes). The base of the pan
must be able to distribute the heat
evenly. A sandwich base made of
stainless steel is particularly suitable.
Unsuitable pans
– stainless steel pans with a base
which cannot be magnetised
– aluminium or copper pans
– glass, ceramic or earthenware pots
and pans
Testing cookware
To test whether a pot or pan is suitable
for use on an induction cooktop, hold a
magnet to the base of the pan in
several different places. If the magnet
sticks, the pan is generally suitable.
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