EN 5
USE
Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Attention
•
Pans that have already been used for cooking on a gas hob are
no longer suitable for use on an induction hob.
•
Only use pans that are suitable for electric and induction cooking
with:
▷
a thick base (minimum 2.25 mm);
▷
a flat base.
• The best are pans with the ‘Class Induction’ quality mark.
Tip
You can check for yourself whether your pans are suitable using a magnet.
A pan is suitable if the base of the pan is attracted by the magnet.
Suitable
Unsuitable
Special stainless steel pans
Earthenware
Class Induction
Stainless steel
Hard-wearing enamelled pans
Porcelain
Enamelled cast-iron pans
Copper
Plastic
Aluminium
Attention
Be careful with enamelled sheet-steel pans:
•
the enamel may chip (the enamel comes loose from the steel), if
you switch the hob on at a high setting when the pan is (too) dry;
•
the base of the pan may warp - due, for example, to overheating or
to the use of too high a power level.
