caso Pro Menu 1800
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Quick heating.
Low risk of burning, since the cooking surface is only heated by the proximity to the
cookware.
Food does not burn onto the cooktop.
Rapid, fine-tuned control of the input power.
5.2 Instructions on Cookware
Cookware used for the induction cooktops must be made of metal, have magnetic
characteristics and have a sufficient, flat bottom surface.
Here is how to decide if the pot is suitable:
Ensure that the cookware has an inscription stating its
suitability for cooking with induction current ( ), or
perform the following magnet test:
Place a magnet (e.g. a magnet from a magnetic
board)
close to the base of your cooking pot. If it is
strongly attracted then you can use the cooking pot on the
induction cooktop.
Suitable Cookware
Unsuitable Cookware
Cookware with magnetic bottom (ferrous).
Pots made of copper, aluminum (unless
it has a magnetic based added to it),
heat-resistant glass and other non-
metallic pots
Enamel-coated steel pots with thick bases
Pots made of stainless steel without a
magnetic iron core
Cast-iron pots with enamel-coated bases
Pots that do not sit flat on the cooktop
Pots made of stainless steel, multi- layered
steel, stainless steel ferrite steel or aluminum
with special base
Pots with a base diameter of less than 4.75”
or more than 10.25”
Please note
► Using the induction ready pots of some manufacturers can lead to the occurrence of noises
that are due to the design of these pots
.
