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[English]KEN001AKI 18.09.2017 • v09
Choosing the right cookware
Do not use cookware with jagged edges or a curved base.
Make sure that the base of your pan is smooth, sits at against the glass, and
is the same size as the cooking zone. Use pans whose diameter is as large as
the graphic of the zone selected.Using a pot a slightly wider energy will be
used at its maximum eciency.If you use smaller pot eciency could be less
than expected.Pot less than 140 mm could be undetected by the hob. Always
centre your pan on the cooking zone.
Always lift pans o the Induction hob – do not slide, or they may scratch the glass.
• Only use cookware with a base suitable
for induction cooking. Look for the
induction symbol on the packaging or on
the bottom of the pan.
• You can check whether your cookware is suitable
by carrying out a magnet test. Move a magnet
towards the base of the pan. If it is attracted, the
pan is suitable for induction.
• If you do not have a magnet:
1. Put some water in the pan you want to check.
2. If does not ash in the display and the water is heating, the pan is suitable.
• Cookware made from the following materials is not suitable: pure stainless
steel, aluminium or copper without a magnetic base, glass, wood, porcelain,
ceramic, and earthenware.
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