For induction cooking zones a strong electro-
magnetic field creates the heat in the cookware
very quickly.
Cookware for induction cooking zones
Important!
Use the induction cooking zones
with correct cookware.
Cookware material
•
correct:
cast iron, steel, enamelled steel,
stainless steel, the bottom made of multi-lay-
er (with correct mark from a manufacturer).
•
not correct:
aluminium, copper, brass,
glass, ceramic, porcelain.
Cookware is correct for an induction hob
if …
• ... some 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.
Cookware dimensions
: induction cooking
zones adapt to the dimension of the bottom of
the cookware automatically to some limit.
The noises during operation
If you can hear
• crack noise: cookware is made of different
materials (Sandwich construction).
• whistle sound: you use one or more cooking
zones with high power levels and the cook-
ware is made of different materials (Sand-
wich construction).
• humming: you use high power levels.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not refer to
appliance malfunction.
Energy saving
How to save energy
• If it is possible, always put the lids on the
cookware.
• Put cookware on a cooking zone before you
start it.
• Use the residual heat to keep the food warm
or to melt it.
The cooking zone efficiency
The cooking zone efficiency is related to the di-
ameter of the cookware. The cookware with a
smaller diameter than the minimum receives on-
ly a part of the power generated by the cooking
zone. For the minimum diameters see the Tech-
nical Information chapter.
The Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Use to:
Time
Hints
1
Keep warm the food you cooked
as re-
quired
Put a lid on a cookware
1-2
Hollandaise sauce, melt: butter, chocolate,
gelatine
5-25 min
Mix from time to time
1-2
Solidify: fluffy omelettes, baked eggs
10-40
min
Cook with a lid on
2-3
Simmer rice and milkbased dishes, heating
up ready-cooked meals
25-50
min
Add the minimum twice as much liquid
as rice, mix milk dishes part procedure
through
3-4
Steam vegetables, fish, meat
20-45
min
Add some tablespoons of liquid
4-5
Steam potatoes
20-60
min
Use max. ¼ l water for 750 g of pota-
toes
7
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