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COOKWARE
Quickest heating Performance
High content of ferromagnetic material. Heating area is
consistent across the base and up the sides of pan.
Average heating Performance
Reduced area of ferromagnetic material. Reduced zone of
heating, results in poor performance and slower heating.
Slow heating Performance
Very limited area of ferromagnetic material. Results in very
slow heating performance.
Note: This type of pot is good for very delicate tasks such
as melting chocolate, as heating is very slow.
The quality of your cookware can affect cooking performance. Only use
induction-compatible cookware that has been specifically designed for induction cooking.
Look for the induction symbol on the packaging or the bottom of the pan.
Ensure the base of your cookware is smooth, sits flat against the glass, and is similar in size
as the cooking zone. A small pot on a large cooking zone may not be detected. Always
centre your pan on the cooking zone and lift pans off the cooktop – do not slide, or they
may scratch the glass.
Suitable cookware material:
z
stainless steel –
with a magnetic base or core
z
aluminium and copper –
with a magnetic base or core
z
cast iron
z
steel
z
enamelled steel.
Unsuitable cookware material:
z
aluminium or copper –
without a magnetic base
z
glass
z
wood
z
porcelain
z
ceramic or earthenware.
To check if cookware material is suitable for induction use, carry out a magnet test:
Move a magnet across the base of the pan. If the magnet is attracted, the pan is induction
suitable. Ensure attraction is consistent across the base of the pan. If there are gaps, such
as an indented manufacturer’s logo, then the performance will be impaired.
If you do not have a magnet, fill the pan with some water and refer to section ‘Using your
induction zones’. If
does not flash and the water is heating, pan is suitable.
Induction cookware
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