Please read carefully before use and retain
for future reference.
How induction hobs work:
An induction hob heats in a unique way. A very strong magnetic field is created by electricity running
through an electrical coil positioned under a ceramic plate. The ‘Induction current’, created by the
magnetic field, generates heat in any cookware capable of being magnetised, while standing on the
ceramic plate.
Only the pan is heated – the ceramic plate remains relatively cool. As a result spilt food will not burn on
to the surface and can be simply wiped off at the end of cooking.
Choosing cookware for induction hob use:
Only pans that can be magnetised, that have flat bottoms and are between 12cm and 26cm in diameter
can be used on induction hobs. Suitable pans are:
-
Steel
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Cast iron
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Enamelled iron
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Stainless Steel
Unsuitable pans are:
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Heat resistant glass
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Ceramic containers
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Copper
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Aluminium pans/ pots
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Round bottom pans
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Pans/ pots less than 12cm in diameter
