Manual Etna T 301 ZT (page 47 of 54) (English, German, Dutch, French)

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Pans with a base which is not magnetic

or is not suitable for electric cooking are

unsuitable for use on the induction hob.

Suitable:

n Special stainlesssteel pans for induction

cooking;

n Solid enamelled pans;

n Enamelled cast-iron pans.

Unsuitable:

n Earthenware;

n aluminium;

n plastic;

n copper;

n china;

n stainless steel.

Be careful with enamelled sheet-

steel pans. These can be damaged if

they are used for induction cooking,

particularly if their bases are too thin.

With enamelled sheet-steel pans:

n 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;

n the base of the pan may warp - due, for

example, to overheating or to the use of

too high a power level.

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.

This 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.

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

n Pans that have already been used for

cooking on a gas hob are no longer

suitable for use on an induction hob.

PANS

Optimal use of the hob

Heat losses are minimal, because the heat is

generated in the pan itself.

For smaller pans, only that part of the zone

that is in contact with the base of the pan is

activated. An associated advantage is that

the handles of the pan do not get hot due to

radiant heat around the pan.

1. Heat loss and hot handles with a

conventional hob.

2. No heat loss and cold handles with

induction cooking.

Grains of sand may cause scratches which

cannot be removed.

n Only put pans with a clean base on the

cooking surface.

n Always pick pans up to move them.

n Do not use the hob as a worktop.

Slide the bottom of the pan across a

damp cloth, before you put the pan on

the cooking surface. This will prevent

grains of sand or the like being transferred to

the hob surface.

Always pick pans up; never slide them.

Always keep the lid on the pan when

cooking, in order to avoid energy loss.

Induction cooking makes use of a magnetic

field to generate heat. This is why the bases

of the pans have to contain iron and therefore

be magnetic.

The diameter of the cooking zones is 16, 18

or 21 cm. The induction hob adopts to the

diameter of the pan automatically. With

smaller pans, there is no loss of energy, but

the power is less compared to larger pans.

The pan bottom must always be bigger than

12 cm (or 10 cm for the 16 cm zone).

You can check for yourself whether your pans

are suitable using a magnet.

A pan is suitable if:

n the base of the pan is attracted by the

magnet;

n the pan is suitable for electric cooking.

You should only use pans with a thick

(minimum 2.25 mm), flat base which are

suitable for induction cooking. The best are

pans with the “Class Induction” quality mark.

PANS

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Etna T 301 ZT Manual

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