PANS
25
Pans
Suitable
– Stainless steel pans made specially for
induction cooking
– Enamelled pans
– Enamelled cast iron pans
Not suitable
– Earthenware
– Aluminium
– Plastic
– Copper
– Ceramic/Porcelain
– Stainless steel
Induction cooking uses magnetism to
generate heat. The pan base must then
contain iron (be magnetic). You can check this
with a magnet.
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.
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 that comes loose from the steel if,
for example, you put the pan when dry or
nearly dry on a high setting;
■ the pan bottom to warp due to, for example,
overheating through using a power that is
too high.
Use only pans with a thick (minimum 2.25 mm)
smooth base that is suitable for induction
cooking, possibly bearing the approval mark
"Class induction". When pans with a warped
base (warped inward or outward) are used the
overheating protection system cannot work,
as a consequence the hob becomes too hot.
This can lead to breakage of the ceramic plate
and melting of the pan base.
During induction cooking you may hear a
rattling sound in the bottom of the pan. This
will damage neither the pan nor the hob.
This sound is caused by the high power of the
cooking zone acting on the bottom of the pan.
You can prevent the rattling sound by
selecting a lower setting.
Damage caused by the use of unsuitable pans and
by pans boiling dry is excluded from the warranty.
24
USING YOUR HOB
Using an induction hob
The ceramic hob is scratch resistant, but:
■ do not use the cooking surface as a cutting
board;
■ never slide pans across the cooking
surface.
A grain of sand left behind could cause a
scratch that would be impossible to remove.
Lift up pans if you want to move them.
A tip: 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.
Never let an empty pan stand on a hotplate
that is switched on. While the hotplate is
protected and will switch itself off, the pan
will be extremely hot. The pan could be
damaged.
To learn the technique consult the cooking
tables on pages 29 to 30.
Fig. 5:
Lift the pans
Fig. 6:
Do not slide the pans
