Induction
22
Pans
The following pan types are suitable:
– stainless steel with a base that can
be magnetised,
– enamelled steel,
– cast iron.
The following pan types are not suit-
able:
– stainless steel pans without a mag-
netic base,
– aluminium and copper pans,
– glass, ceramic or earthenware pots
and pans.
To test whether a pan is induction-com-
patible, hold a magnet to the base of
the pan. If the magnet sticks, the pan is
generally suitable.
If an unsuitable pan is used, the sym-
bol will appear in the cooking zone dis-
play.
The composition of the pan base can
affect the evenness of the cooking res-
ults (e.g. when making pancakes).
– To make optimum use of the cooking
zones, choose a pan with a suitable
base diameter (see “Guide to the ap-
pliance - Cooking zones”). If the pan
is too small, it will not be recognised
and the symbol will appear in the
cooking zone display.
– Only use pots and pans with smooth
bases. Rough bases will scratch the
ceramic glass.
– Lift pans into position on the hob.
Sliding them into place can cause
scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the dia-
meter of the top rim of the pot or
pan. The diameter of the base (gener-
ally smaller) is the more important
one.
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