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7. COOKING TIPS
Quality of pans
•
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 magnetic 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 pot you want to test.
2. If there is no flashing on the display and the water gets hot, the cooker is suitable.
Kitchen utensils made of the following materials are not suitable: pure stainless steel, aluminium or
copper, without magnetic base, glass, wood, porcelain, ceramic and earthenware.
Do not use cookware with jagged edges or curved bases.
Make sure that the base of the pan is smooth, lies flat against the glass and is the same size as the
cooking zone. Use pans that are as large in diameter as the selected cooking zone. Using a slightly
wider pan will maximise the use of energy. Using a smaller pan may result in lower than expected
efficiency. A pot smaller than 140 mm may not be detected by the hob. Always centre the pan on
the cooking zone.
Always lift pans from the induction hob, do not slide them off the induction hob as they may scratch the
glass.
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