USING THE HOB
Pans and cookware for induction
hobs.
Pans and Cookware for induction cooking
zones must be made of ferrous mate-
rial such as cast iron and have magnetic
properties. The base must also be of the
correct diameter.
It’s important that good quality fl at
bottomed pans are used.
If a pan creates a large air gap over the
middle of the cooking zone, the accuracy
of the temperature sensing can be af-
fected.
Always ensure that pan bases are dry
before using them on the hob.
Get a magnet, if a magnet doesn’t stick to
your pan, it is not suitable for use on the
induction hob.
Beware:- Not all induction pans are of
the same quality due to their construc-
tion. Pans that use enameled/laminated/
encaplusated bases can be diffi cult to de-
tect, espicialy small pans (e.g. milk pans)
This problem is not with induction hob
but with the pan type, they can have
bases which are magnetic but are
not thick enough! If you experiance
problems with small pans we reccomend
that you to try a larger pan or a pan of a
differnt construction. Solid cast iron pans
give the best performance.
Induction Cook
Zone
Smallest Recco-
mended Diameter
(mm)
LHF
150
LHR
120
RHR
150
RHF
120
Pans unsuitable for Induction:
Pans made of copper, stainlees steel, alu-
minium, oven proof glass, wood, ceramic
and terracotta
