LAMONA
Appliances
Induction hobs require the use of compatible, good
quality pans. The pans must have a ferro-magnetic
base. (Generally speaking, the higher the iron
content, the better the pan will perform). The pan
size should match the induction zone.
Modern pans are often made using alloys of
different materials such as aluminium or copper
(Non-ferromagnetic) but use a steel disc in their
base to make them compatible with induction hobs.
The diameter of this disc may be smaller than the
actual pan base and it may also be quite thin. These
factors can lead to reduced performance or
problems of pan detection.
Only use pans with flat bases.
They are more stable, will not
damage the hob and ensure
more even heat transfer.
* Do not use aluminium pans.
They can damage the glass
surface.
In induction cooking, the iron content in the pan
base is recognised by the system and this area is
heated by electromagnetic induction. Cooking stops
if the pan is lifted from the cooking zone as the
electromagnetic force is no longer entering the pan
base.
Noises
Various noises may be heard when using pans on
induction hobs. Pans may ‘whistle’ or ‘fizz’ due to
their layered construction or if pan bases are wet
during cooking. (Always dry pan base as water
vapour can form between the pan base and hob
during heating; creating pressure which may cause
the pan to move / jump).
*Note
Induction zones heat pans very quickly.
Use high power levels (8 / 9 & Boost) sparingly at
the beginning until you get used to the high speed
of cooking.
Do not use high power with Teflon (Non-stick)
pans and low amounts of cooking oil / spray.
Zone Size
Small zone
(145mm) ideal for sauces, slower
cooking.
Medium zone
(180mm) normal for every day use.
Large zone
(210mm) high power for larger dishes.
Pan is not compatible if symbol is shown when
pan is placed on a cooking zone.
Recommendations
Size and material
08
Induction hob & pans
Min
Max
Pan Sizes
