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Induction
21
Pans
The following pan types are suitable:
Stainless steel with a base that can
be magnetised,
enamelled steel,
cast iron.
The following pan types are not suita‐
ble:
Stainless steel pans without a mag‐
netic base,
aluminium and copper pans,
glass, ceramic or earthenware pots
and pans.
To test whether a pot or pan is suitable
for use on an induction hob, hold a
magn
et to the base of the pan. If the
magnet sticks, the pan is suitable.
If an unsuitable pan is used, the 1-9
power levels will flash on the control
scale of the cooking zone.
The composition of the pan base can
affect the evenness of the cooking re‐
sults (e.g. when browning pancakes).
To make optimum use of the cooking
zones, choose pans with a suitable
diamet
er (see "Cooking zones"). If
the pan is too small it will not be rec‐
ognised and the 1-9 power levels will
flash on the control scale of the zone.
Only use pots and pans with smooth
bases. Rough
bases will scratch the
ceramic glass.
Lift pans into position on the hob.
Slidin
g them into place can cause
scuffs and scratches.
Often the maximum diameter quoted
by manufactur
ers refers to the diam‐
eter of the top rim of the pot or pan.
The diameter of the base (generally
smaller) is more important.
21


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