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Cookware for induction hobs
Cookware for induction cooking zones must be made of metal and
have magnetic properties. The base must be sufficiently large.
Only use pots with a base suitable for induction.
How to cut power consumption
The following are a few useful hints to help you cut your consumption
of energy and use your new induction hob and the cookware efficient-
ly.
•
Pressure cookers are particularly low on energy and time
required thanks to the pressure and the fact that they are tightly
closed. Short cooking times mean that vitamins are preserved.
•
Always make sure that there is sufficient fluid in your pressure
cooker since the cooking zone and the cooker may be damaged
as a result of overheating if the pressure cooker boils dry.
•
Always close cooking pots with a suitable lid.
•
Use the right pot for the quantity of food you are cooking. A large
pot which is hardly filled will use up a lot of energy.
Power settings
The heating power of the cooking zones can be set at various power
levels. In the chart you will find examples of how to use each setting.
A higher power level may need to be selected for cooking pots without
a lid.
Residual heat indicator
The glass ceramic hob is equipped with an H as a residual
heat indicator. As long as the H lights up after the cooking
zone has been switched off, the residual heat can be used for
melting food or for keeping food warm.
The cooking zone may still be hot when the letter H no longer lights
up. Risk of burns!
The glass ceramic is not directly heated in the case of an induction
cooking zone; it is only heated up by heat reflected by the pan.
This is how to establish the suitability of a pot
Conduct the magnet test described below or make sure that the pot
bears the symbol for suitability for cooking with induction current.
Magnet test:
Move the magnet towards the
base of your cookware. If it is
attracted, you can use the cook-
ware on the induction hob.
Operation
Suitable cookware
Unsuitable cookware
Enamelled steel pots with a
thick base
Pots made of copper, stainless
steel, aluminium, oven-proof
glass, wood, ceramic and
terracotta
Cast iron pots with an enam-
elled base
Pots made of multi-layer stain-
less steel, stainless ferrite steel
and aluminium with special
base
Setting
Suitable for
0
1-2
3
4-5
6
7-8
9
P
Off, using residual heat
Simmering small portions
(lowest setting)
Simmering
Simmering big portions
Continuing to roast large pieces of meat until they
are cooked through
Roasting, getting juices
Roasting
Bringing to the boil, browning, roasting
Power boost (highest power output)
Important
When using pans suitable for induction from certain manufactur-
ers, noises may occur which are attributable to the design of these
pans.
Wrong: the base of the pan is curved. The electronic unit cannot
determine the temperature correctly.
Correct: suitable cookware!
wrong
wrong
wrong
correct
