Lamona LAM9550, Инструкции пользователя и установка

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160mm
125mm
160mm
125mm
160mm
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125mm
160mm
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3. Operating the hob hood
(continued)
Do’s
Don’t
Guide to selecting the right pans for the induction hob
Choosing the right type of induction hob pans is key when cooking on a induction hob.
The right pan will be detected by the induction hob easily, heat the contents up quickly and will
ensure the hob is quiet during use.
• Choose pans with a large diameter bottom
similar to the actual pan diameter.
• Heavy pans are usually a good indication
that the pans have got a high content
of stainless steel and are good at being
detected on an induction hob.
• Choose pans with a magnetic base and
specifically marked for induction cooking.
• Choose pans with a flat stainless steel base
pans with minimal engraving and patterns
on them.
• Don’t choose a pan with a base that is
much smaller than the actual size of the
pan itself.
• Try to stay clear of lightweight ‘non-stick’
pans, these tend to be made of aluminium
and will have either a coating or insert of
stainless steel on the base.
These inserts can often be too small or
thin to have enough stainless steel in them
to allow the pan to be detected by the
induction hob.
Good ‘non-stick’ induction pans are
available and will have thick, flat stainless
steel bases.
• Don’t choose a pan with lots of engraving
and patterns on the base, this will reduce
the amount of stainless steel in contact
with the actual induction hob and may not
be detected on some of the zones.