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2 2 / / USING YOUR APPLIANCE
• •
COOKWARE FOR
INDUCTION
A
A
Inductor
B
Electronic board
Induced electric current
C
• • The induction principle
The principle of induction is based on a mag-
netic effect.
When you place your cookware on a cooking
zone and you turn it on, the electronic boards
in your cooking hob produce "induced" cur-
rents in the bottom of the cookware and
instantly raise its temperature. This heat is
then transferred to the food, which is sim-
mered or seared depending on your settings.
• • Cookware
Most cookware is compatible with induction.
Only glass, terra cotta, aluminium without a
special finish on the bottom, copper and
some non-magnetic stainless steels do not
work with induction cooking. We suggest you
choose cookware with thick flat bottoms. The
heat will be distributed better and cooking will
be more uniform.
By choosing cookware that dis-
plays this logo on its bottom or on its packag-
ing, you can be certain that it is perfectly com-
patible with your hob under normal operating
conditions.
To help you choose, a list of cookware is pro-
vided with this guide.
• •
WHICH COOKING ZONE TO USE
DEPENDING ON YOUR COOK-
WARE
C C o o o o k k i i n n g g
C
B
+
-
* * depending on model
ware:
Place the pan on a cooking zone at power
level 4.
If the display remains on, your cookware
is compatible.
If the display flashes, your cookware can-
not be used with induction cooking.
You can also use a magnet to test the cook-
ware.
If a magnet "sticks" to the bottom of the
cookware, it is compatible with induction.
21
C C o o o o k k w w a a r r e e t t o o u u s s e e
a a r r e e a a * *
1 1 6 6 c c m m
1 1 0 0 . . . . . . . . . . 1 1 8 8 c c m m
1 1 8 8 c c m m
1 1 2 2 . . . . . . . . . . 2 2 2 2 c c m m
2 2 1 1 c c m m
1 1 8 8 . . . . . . . . . . 2 2 4 4 c c m m
2 2 8 8 c c m m
1 1 2 2 . . . . . . . . . . 3 3 2 2 c c m m
Tip
To check the suitability of your cook-
EN
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