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Operating the cooktop
47
Cookware
Suitable cookware is made of:
– stainless steel with a magnetizable
bottom
– enamel-coated steel
– cast iron
Unsuitable cookware is made of:
– stainless steel with a non-
magnetizable bottom
– aluminum, copper
– glass, ceramics, earthenware,
stoneware.
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
symbol will flash alternately with the
power level set.
The composition of the pan bottom can
affect the evenness of the cooking
results (e.g., when making pancakes).
– To make optimum use of the burners,
choose pans with diameters larger
than the innermost markings but
smaller than the outermost markings
(see "Burner data"). If the diameter of
the pan is smaller than the innermost
marking, the pan will not be
recognized and will flash alternately
with the power level set.
– Pots and pans with bases with
pronounced edges or ridges can
scratch the ceramic burner. Only use
pots and pans with smooth bases.
– Lift pans into position on the
cooktop. Sliding them into place can
cause scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the
diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
Energy saving tips
– Use a lid whenever possible to
minimize heat loss.
– For small quantities, select a small
pan. A small pan on a small burner
uses less energy than a large, only
partially filled pan on a large burner.
– Cook with as little water as possible.
– Once food has come to the boil or
the pan is hot for frying, reduce the
heat to a lower power setting.
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