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Pans for induction cooking
Induction cooking requires a particular quality of pan.
Attention
Pans that have already been used for cooking on a gas hob are no
longer suitable for use on an induction hob.
Only use pans that are suitable for electric and induction
cooking with:
a thick base (minimum 2.25 mm); º
a fl at base. º
e best are pans with the ‘Class Induction’ quality mark.
Tip
You can check for yourself whether your pans are suitable using
a magnet. A pan is suitable if the base of the pan is attracted by
the magnet.
Suitable Unsuitable
Special stainlesssteel pans Earthenware
Class Induction Stainless steel
Hard-wearing enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
Attention
Be careful with enamelled sheet-steel pans:
the enamel may chip (the enamel comes loose from the steel), º
if you switch the hob on at a high setting when the pan is
(too) dry;
the base of the pan may warp - due, for example, to overheating º
or to the use of too high a power level.
USE Pans
Attention
Never use pans with a misshapen base. A hollow or rounded base can
interfere with the operation of the overheating protection, so that the
appliance becomes too hot.  is may lead to the glass top cracking
and the pan base melting. Damage arising from the use of unsuitable
pans or from boiling dry is excluded from the guarantee.
Minimum pan diameter
e diameter of a pan must be at least 12 cm. You will achieve the
best results by using a pan with the same diameter as the zone.
If a pan is too small the zone will not work.
Pressure cookers
Induction cooking is very suitable for cooking in pressure cookers.
e cooking zone reacts very quickly, and so the pressure cooker is
quickly up to pressure. As soon as you switch a cooking zone off ,
the cooking process stops immediately.
PansUSE
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