Note:
A good pan is made of ferrous material and there-
fore is magnetic so that it reacts to the magnetic induction
field. Ensure your pots are magnetic or induction
approved.
If a pan base is damaged or warped, ie concave or
convex, discontinue use or replace as this could seriously
affect performance, refer to diagrams below.
Figure 13
Pan base is FLAT and ideal for Cooking.
Note: Pans should be kept clean and free from damage.
Dirty, damaged pans affect efficiency of cooking.
Figure 14
Pan base is bowed out and is NOT FLAT. The unit efficiency will be dramatically reduced
during cooking. It may not even be detected by the appliance.
Note: This is also liable to happen if pans are damaged, e.g. large dents.
Figure 15
Pot base is bowed inward and is NOT FLAT; The unit efficiency will be dramatically
reduced during cooking. It may not even be detected by the appliance.
Note: This is also liable to happen if pans are damaged, e.g. large dents.
Figure 16
Excessive food spillage stuck to pan base will impinge the balance the
pan. One side of utensil will be further away from induction field than the other.
This could reduce efficiency and also cook one side of the pan faster. Keep pans clean
to ensure efficient cooking.
Figure 10
Unit will Operate however:
Ø270mm pan
- Pan is ideal for cooking but is
positioned incorrectly. Only three-quarters of pan will
cook as outer circle markings have been
compromised.
A guide to the correct use of pans and cooking zones (continued)
Figure 11
Figure 12
