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CONSIGLI PER LA COTTURA
Recipienti di cottura
Materiali adatti: acciaio smaltato, ghisa, acciaio con fondo magnetizzabile, alluminio
con fondo magnetizzabile
Materiali non adatti: alluminio e acciaio con fondo non magnetizzabile, rame, ottone, cotto,
porcellana
In via di massima, i fabbricanti indicano se i recipienti di cottura sono adatti per i piani ad
induzione.
Per verificare se i recipienti di cottura sono indicati per il piano ad induzione:
Versare nella pentola un po’ d’acqua e collocarlo sulla zona di cottura ad induzione.
Accendere la zona e selezionare la gradazione [ 9 ]. L’acqua deve riscaldarsi in pochi
secondi.
Toccare con una calamita il fondo della pentola. Se la calamita rimane attaccata, la
pentola è indicata per il piano ad induzione.
Alcuni recipienti possono generare rumori se vengono posti su una zona di cottura ad
induzione. Ciò non significa che il piano ad induzione sia difettoso o che funzioni in modo
anomalo.
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