Induction
23
Pans
Suitable pans:
– Stainless steel pans with a base that
can be magnetised.
– Enamelled steel pans.
– Cast iron pans.
Unsuitable pans:
– Stainless steel pans without a
magnetic base.
– Aluminium and copper pans.
– Glass, ceramic or earthenware pots
and pans.
To test whether a pot or pan is suitable
for use on an induction cooktop, hold a
magnet to the base of the pan. If the
magnet sticks, the pan is suitable. If an
unsuitable pan is used, the
symbol
will flash alternately with the power
setting selected.
Please be aware that the properties of
the pan base can affect the evenness
with which food heats up in the pan.
– To make optimum use of the cooking
zones, choose pans with diameters
larger than the innermost markings
but smaller than the outermost
markings (see "Cooking zone data").
If the diameter of the pan is smaller
than the innermost marking, the pan
will not be recognised and
will flash
alternately with the power setting
selected.
– Do not use pots and pans with bases
with pronounced edges or ridges.
These could scratch or scour the
cooktop surface permanently.
– Lift pans into position on the
cooktop. Sliding them into place can
cause scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the
diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
