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T H E P A N S
37
Induction cooking uses magnetism
to generate heat. The pan base
must then contain iron (be
magnetic).
A magnet is supplied with the hob,
with which you can check that the
material of the bottom of a pan is
magnetic.
If the magnet is attracted to the
bottom of the pan and the pan is
suitable for electric cooking, then it
is suitable for induction cooking.
This means, in practice, that you
can use pans made from cast iron,
enamelled cast iron and stainless
steel pans made specially for
induction cooking.
While enamelled pressed steel pans
are certainly magnetic they can be
damaged if they are used for
induction cooking. Enamel has
poorer heat conducting properties
than the aluminium contained in the
bottoms of stainless steel pans
suitable for induction cooking. It is
thus possible for:
* enamel to break off (enamel that
comes loose from the steel) if,
for example, you put the pan
when dry or nearly dry on a high
setting this can cause;
* the pan bottom to warp due to,
for example, overheating
through using a power that is
too high.
SUITABLE
Stainless steel pans made specially
for induction cooking
Cast iron pans
Enamelled cast iron pans
UNSUITABLE
Earthenware
Aluminium
Plastic
Copper
Ceramic/Porcelain
Stainless steel
37


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