6.
HOB - HINTS AND TIPS
WARNING!
Refer to Safety chapters.
6.1
Cookware
For induction cooking zones
a strong electro-magnetic
field creates the heat in the
cookware very quickly.
Use the induction cooking
zones with suitable
cookware.
Cookware material
•
correct:
cast iron, steel, enamelled
steel, stainless steel, multi-layer
bottom (with a correct marking from a
manufacturer).
•
not correct:
aluminium, copper,
brass, glass, ceramic, porcelain.
Cookware is suitable for an induction
hob if:
• water boils very quickly on a zone set
to the highest heat setting.
• a magnet pulls on to the bottom of
the cookware.
The bottom of the cookware
must be as thick and flat as
possible.
Ensure pan bases are clean
and dry before placing on
the hob surface.
Cookware dimensions
Induction cooking zones adapt to the
dimension of the bottom of the
cookware automatically.
The cooking zone efficiency is related to
the diameter of the cookware. The
cookware with a diameter smaller than
the minimum receives only a part of the
power generated by the cooking zone.
6.2
Minimum cookware
diameter
Cooking zone
Cookware diam-
eter (mm)
Left rear
125 - 140
Right rear
145 - 180
Right front
145 - 180
Left front
180 - 210
6.3
The noises during
operation
If you can hear:
• crack noise: cookware is made of
different materials (a sandwich
construction).
• whistle sound: you use a cooking
zone with a high power level and the
cookware is made of different
materials (a sandwich construction).
• humming: you use a high power level.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not
indicate any malfunction.
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