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Using the Touch Controls
• The controls respond to touch, so you don't need to apply any pressure.
• Use the ball of your finger, not its tip.
• You will hear a beep each time a touch is registered.
• Make sure the controls are always clean, dry, and that there is no object (e.g. a utensil or a cloth)
covering them. Even a thin film of water may make the controls difficult to operate.
Choose the right Cookware
• 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 hob.
• If you do not have a magnet:
1. Put some water in the pan you want to check.
2. If
does not flash in the display and water is heating, the pan is suitable.
• Cookware made from the following materials is not suitable for an induction hob: pure stainless steel,
aluminium or copper without a magnetic base, glass, wood, porcelain, ceramic, and earthenware.
• Induction hob are made from smooth, ceramic glass, the heat comes from a magnetic induction coil
which heats the cookware but not the cooking surface. The heat from the cookware is transferred to
the food.
• It's important that you use only metal pans specifically designed and/or approved for use on
induction hobs. Never allow melamine or plastic containers to come in contact with the heat zones.
• A pan which diameter less than 140mm may not be detected by the induction hob.
Do not use cookware with jagged edges or a curved base.
Make sure that the base of your pan is smooth, sits flat against the glass, and is the same size as the
cooking zone. If you use smaller pot efficiency could be less than expected. Always centre your pan
on the cooking zone.
Always lift pans off the hob – do not slide, or they may scratch the glass.
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