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How should you choose your cookwares
The cookware manufacturers usually specify whether their products are suitable for induction.
Suitable pans:
cookwares with flat bases made of steel, enamelled steel, cast iron,
ferromagnetic stainless-steel, sandwich bottom with ferromagnetical bottom.
Not suitable:
aluminium and stainless-steel without ferromagnetic bottom, cupper, brass, glass,
ceramic, porcelain.
A suitable pan with a very small base may not work for security reasons. This minimum detection
diameter is detailed in the table above and may vary according to the pot quality and the size of
the cooking zone.
When a pan is not adapted to a cooking zone, the symbol [
] is displayed.
Caution: even among the pots indicated as suitable for induction, it may exist huge
differences with a concrete impact on the cooking speed and the lifetime of the hob.
To check by yourself if a pan is suitable you can:
Put a little water in a pan and place it on a cooking zone. Set the cooking level at [ 9 ].The
water must heat up in a few seconds.
Turn over the pot and place a magnet on its base. The magnet must stick wherever you
place it (in the middle of the base and on the outskirts).
Certain pans may occur shrilly sounds when they are placed on an induction cooking zone.
These sounds are linked with vibrations in the pot.
They don’t affect the efficiency of the cooking
process.