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he table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
Use the highest setting for:
– bringing to the boil quickly;
– shrinking down leaf vegetables;
– blanching vegetables;
– heating oil, fat and butter;
– frying steak (rare, red);
– pressurising a pressure cooker;
– cooking smooth blancmange and custard.
Use a slightly lower setting for:
– searing meat;
– frying flatfish, slices or fillet;
– frying cooked potatoes;
– cooking smooth, thickened soups and sauces;
– frying omelettes;
– frying beef steak (medium, pink-red);
– deep frying (depending on the temperature and the quantity).
Use a setting slightly above the average setting for:
– cooking of thick pancakes;
– frying thick pieces of meat in breadcrumbs;
– cooking through thin pieces of meat;
– broiling large pieces of meat;
– frying blocks of ham or bacon;
– frying raw potatoes;
– frying fish coated with breadcrumbs;
– frying beef olives;
– frying omelettes.
COMFORTABLE COOKING cooking table
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PANS optimal use of the hob
Noise in the base of the pan
While cooking, you might hear a rattling noise in the base of the pan.
This is harmless. The noise is due to the high power of the cooking zone
having an effect on the base of the pan. Reduce the rattling noise by
selecting a lower setting.
Pressure cookers
Induction cooking is very suitable for cooking in pressure cookers. The
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.
Used pans
– Pans that have already been used for cooking on a gas hob are no
longer suitable for use on an induction hob.
