6
Cooking on Induction
The principle of induction cooking is based on magnetic effect.
When you put your cookware on an induction zone and switch it on,
the electronic boards in the hob produce induced currents in the base
of the cookware and instantly raise its temperature. This heat is then
transferred to the food inside the cookware.
The best cookware to use with induction cooking has thick flat bases,
as the heat will be better distributed meaning cooking is more even.
Most cookware is compatible with induction cooking.
There are three ways to check the suitability of your cookware:
1.
Using a magnet to see if the base of the pan is magnetic: if the
magnet sticks, then the cookware is compatible.
2.
Place the pan on one of the cooking zones and switch the
zone on. If the display continues to show the selected power
level then the cookware is compatible. If the display shows ‘ ’,
the cookware cannot be used on an induction hob.
3.
Check the instructions or packaging of the pans for the
symbols indicating suitability for use with induction.
