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The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food affects the setting required. Higher settings
are required for larger quantities of food.
Pots and pans should have thick, smooth, flat bottoms
(Fig. 2.2). This ensures the maximum heat transfer from the
hob to the pan, making cooking quick and energy efficient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved
up when cold (Fig. 2.3). If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up the
metal expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob. Using a lid will help the
contents boil more quickly.
The minimum cookware diameter that the elements can
detect is Q110mm for 160mm - 200mm hobs and Q160mm
for a 250mm hob. Cooking performance is improved with a
larger cooking area.
n
Always take care before touching the surface, even
when the hob is turned off. It may be hotter than you
think!
Fig. 2.2
Fig. 2.3
Power level
0
1/3
4/5
6/7
8
9
P
5
Type of cooking
Switched off
Melting (butter/chocolate) or
keeping food warm
Slow boiling, e.g. spaghetti, soups,
stews, potatoes
Gentle frying
Browning meats, frying fish,
omelettes
Fast frying steaks
Boost function
Table 2.1
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