Use the induction cooking
zones with suitable cookware.
Cookware material
• correct: cast iron, steel, enamelled
steel, stainless steel, multi-layer bottom
(with a correct marking from a
manufacturer).
• not correct: aluminium, copper, brass,
glass, ceramic, porcelain.
Cookware is suitable for an induction
hob if:
• water boils very quickly on a zone set
to the highest heat setting.
• a magnet pulls on to the bottom of the
cookware.
The bottom of the cookware
must be as thick and flat as
possible.
Ensure pan bases are clean
and dry before placing on the
hob surface.
Cookware dimensions
Induction cooking zones adapt to the
dimension of the bottom of the cookware
automatically.
The cooking zone efficiency is related to
the diameter of the cookware. The
cookware with a diameter smaller than the
minimum receives only a part of the power
generated by the cooking zone.
Refer to "Technical data".
The noises during operation
If you can hear:
• crack noise: cookware is made of
different materials (sandwich
construction).
• whistle sound: you use the cooking
zone with high power level and the
cookware is made of different materials
(sandwich construction).
• humming: you use high power level.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not refer
to hob malfunction.
Eco-Off (Eco Timer)
To save energy, the heater of the cooking
zone deactivates before the count down
timer sounds. The difference in the
operation time depends on the heat
setting level and the length of the cooking
operation.
Examples of cooking
applications
The correlation between the heat setting
of a zone and its consumption of power is
not linear. When you increase the heat
setting, it is not proportional to the
increase of the consumption of power. It
means that a cooking zone with the
medium heat setting uses less than a half
of its power.
The data in the table is for
guidance only.
Heat setting
Use to:
Time
(min)
Hints
- 1
Keep cooked food warm.
as
nec‐
essary
Put a lid on the cookware.
1 - 3
Hollandaise sauce, melt: but‐
ter, chocolate, gelatine.
5 - 25
Mix from time to time.
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