21
Containers
You probably already have some suitable pans.
Your induction hob is able to recognize
most types of pans.
Pan test:
Place your pan on a zone, for
example at position 4; you know that your pan
is
compatible
if the display does not flash, but
if it does flash then you cannot use this pan for
induction cooking. You can also test it with a
magnet: if the magnet "sticks" to the base of
the pan, then you can use it for induction
cooking.
Pans compatible with induction are:
• pans made of enamel coated steel with or
without a non-stick coating.
• cast iron pans with or without enamel coated
base.
An enamelled coated base will prevent the glass
top of your hob from getting scratched.
• stainless steel pans designed for induction
cooking.
Most stainless steel pans (saucepans, stewpans,
frying pans, deep frying pans, etc.) are suitable
for induction cooking if they pass the pan test.
• aluminium pans with special base.
pans which do not have a flat base may be
suitable, however they must not be deformed
too badly.
Choose a pan marked with the
logo on its base or packaging to be sure that it is
perfectly suitable for use on your induction hob
under normal conditions of use.
A list of utensils is supplied with these
instructions to help you make your choice.
• Note
Glass, ceramic, earthenware pans, aluminium
pans (without a special base) and copper
pans, and some non-magnetic stainless steel
pans are incompatible with induction cooking.
You will be informed by the flashing display.
You should choose pans with a thick flat base for
uniform cooking (heat is better distributed).
Ø 28 cm
Ø 12 ..... 32 cm
A
lways use the most suitable induction-cooking ring (
depending on model
)
Ø12 ..... 26 cm
Ø 23 cm
Ø 16 cm
Ø 18 cm
Ø12 ..... 22 cm
Ø10 ..... 18 cm
This 28 cm cooking zone:
-
Automatically adapts to the pan.
-
Delivers optimal power.
-
Provides excellent heat distribution.
-
Supplies an even cooking temperature and
consequently you can prepare big pancakes, large
fish etc…, or large quantities or small amounts, they
will all be
cooked in the same way
.
Slow cooking
(sauces, creams…).
Preparing small
quantities or
i n d i v i d u a l
portions…
Multi-service zone
Large cooking zone
For small pans
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