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· Use thick, flat, smooth bottomed
cookware, that has the same diameter
as the element. This will help reduce
cooking times.
· Cookware made of steel, enamelled
steel, cast iron and stainless steel
(if appropriately labelled by the
manufacturer) will give you the best
results.
· Cookware made of enamelled steel
or aluminium or copper bottoms can
cause a metallic residue to remain on
the hob. If left, this becomes difficult to
remove. Clean the hob after every use.
· Cookware is suitable for induction if
a magnet sticks to the bottom of the
cookware.
· The cookware must be placed
centrally on the cooking zone. If it is
not placed correctly, is displayed.
· When using certain pans, you may
get various noises from the pans, this
is due to the design of the pans and
does not effect the performance or
safety of the hob.
CORRECT
FALSE
FALSE
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