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Induction
23
Pans
The following pan types are suitable:
– Stainless steel with a base that can
be magnetised,
– enamelled steel,
– cast iron.
The following pan types are not suita‐
ble:
– Stainless steel pans without a mag‐
netic 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
magn
et 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 lev‐
el set.
The composition of the pan base can
affect the evenne
ss of the cooking re‐
sults (e.g. when browning pancakes).
– To make optimum use of the cooking
zones, choose a pan with a suitable
base diamet
er (see "Guide to the ap‐
pliance - Cooking zones"). If the pan
is too small, it will not be recognised
and the symbol will flash alternately
with the power level set.
– Only use pots and pans with smooth
bases. Rough
bases will scratch the
ceramic glass.
– Lift pans into position on the hob.
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.