Pans
Suitable pans include:
– stainless steel pans with a magnetic base
– 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.
Please be aware that the properties of the pan base can
affect the eveness 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. If the diameter of the pan is
smaller than the innermost marking, the induction heating will
not work. The zone will behave as if it had no pan on it.
Please note that the maximum diameter quoted by
manufacturers often refers to the diameter of the top rim of
the pot or pan. The diameter of the base (generally smaller) is
more important.
Place pans in the centre of the cooking zone.
If a pan's base sits only partly on the cooking zone,
handles can become very hot.
Induction
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