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Pans
Suitable pans include:
–
stainless steel pans with a magnetic
base
–
enamelled steel pans
–
cast iron pans
Unsuitable pans:
–
stainless steel pans without a
magnetic 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.
Please be aware that the properties of
the pan base can affect the eveness
with which food heats up in the pan.
To make optimum use of the cooking
zones, choose pans with base
diameters larger than the innermost
markings but smaller than the
outermost markings. If the base
diameter of the pan is smaller than the
innermost marking, the induction
heating will not work. The zone will
behave as if it had no pan on it.
Please note that the maximum diameter
quoted by manufacturers often refers to
the diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
Make sure that you always place the
pan in the middle of the cooking
zone. If the pan only partially covers
the zone, the handle could become
very hot.
Tips on saving energy
Use a lid whenever possible to
minimise heat loss.
Uncovered Covered
Induction
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