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Pans
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:
º a thick base (minimum 2.25 mm);
ºa at base.
• 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 Earthenwarev
Class Induction Stainless steel
Solid enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
One is advised to use the pans recommended by ATAG for the
automatic cooking programs (see ‘www.atagservice.nl’).
Attention
Be careful with enamelled sheet-steel pans:
º the enamel may chip (the enamel comes loose from the steel),
if you switch the hob on at a high setting when the pan is
(too) dry;
º the base of the pan may warp - due, for example, to overheating
or to the use of too high a power level.
USE
35


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Others manual(s) of ATAG HI4271B

ATAG HI4271B Installation Guide - English, German - 2 pages

ATAG HI4271B User Manual - German - 54 pages

ATAG HI4271B Installation Guide - Dutch - 2 pages

ATAG HI4271B Quick start guide - Dutch - 2 pages

ATAG HI4271B Installation Guide - Danish, French - 2 pages

ATAG HI4271B User Manual - French - 54 pages

ATAG HI4271B Installation Guide - Swedish, Norwegian - 2 pages


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