GB 13
Pans for induction cooking
Induction cooking requires a particular quality of a 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)
º
a fl at base.
º
Th
e 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 stainlesssteel pans
Earthenwarev
Class Induction
Stainless steel
Solid enamelled pans
Porcelain
Enamelled cast-iron pans
Copper
Plastic
Aluminium
One is advised to use the pans recommended by ATAG for the
automatic cooking programs (see
www.atag.nl
).
Attention
Be careful with enamelled sheet-steel pans:
•
the enamel may chip (the enamel comes loose from the steel),
º
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
º
overheating or to the use of too high a power level.
USE
Pans
