Working Principle
EN
The induction principle
The principle of induction is based on a magnetic effect. When you place your cookware on a cooking zone
and you turn it on, the electronic circuits in your cooking hob produce “induced” currents in the bottom of
the cookware which instantly raise its temperature. This heat is then transmitted to the food.
In order for an induction hob to operate the cookware must have a ferrous base (containing Iron). A simple
rule is if a magnet sticks to the base of your pan then it should be suitable for use on induction hobs.
When you buy your cookware, make sure that one
of these logos are on the package; it assures you
that it is compatible with induction cooking.
Cookware
To verify that your cookware is suitable, place it on a heating area on power 4. - If the display remains on,
your cookware is compatible.
- If the display flashes, your cookware cannot be used with induction cooking.
You can also use a magnet to test the cookware. If a magnet “sticks” to the bottom of the cookware, it is
compatible with induction. Glass, terra cotta, aluminium without a special finish on the bottom, copper
and some non-magnetic stainless steels do not work with induction cooking.
We recommend that you select cookware with a thick, flat bottom.
A Induction
coils
B
Glass insulating hob top
C
Ferrous pan base
2
