GB 21
general information
pans
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.
suitable
You can check for yourself whether your pans are suitable
using a magnet.
A pan is suitable if:
• the base of the pan is attracted by the magnet;
• the pan is suitable for electric cooking.
You should only use pans with a thick (minimum 2.25 mm),
flat base that are suitable for induction cooking. The best are
pans with the "Class Induction" quality mark.
unsuitable
Pans with a base that is not magnetic or is not suitable for
electric cooking are unsuitable for use on the induction hob.
attention
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:
• 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;
• the base of the pan may warp - due, for example, to
overheating or to the use of too high a power level.
Special stainless-
steel pans for
induction cooking;
solid enamelled pans;
enamelled cast-iron
pans.
Earthenware;
aluminium;
plastic;
copper;
china;
stainless steel.
GB 20
general information
how it works
clean
The hob is easy to clean. Because the cooking zones do not
get any hotter than the pans themselves, food spills cannot
burn on.
safe
The heat is generated in the pan itself. The glass top does
not get any warmer than the pan. This means that the risk of
you burning yourself on the appliance is very small. Once a
pan has been taken away, the cooking zone cools down
quickly.
environmentally conscious
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.
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1. Heat loss and hot
handles with a
conventional hob.
2. No heat loss and
cold handles with
induction cooking.
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