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Cooking on Induction
The principle of induction cooking is based on magnetic effect.
When you put your cookware on an induction zone and switch it on,
the electronic boards in the hob produce induced currents in the base
of the cookware and instantly raise its temperature. This heat is then
transferred to the food inside the cookware.
The best cookware to use with induction cooking has thick flat bases,
as the heat will be better distributed so cooking more evenly.
Most cookware is compatible with induction cooking. There are three
ways to check the suitability of your cookware:
1. Using a magnet to see if the base of the pan is magnetic: if three
magnet sticks, then the cookware is compatible.
2. Place the pan on one of the cooking zones switched on to power
level 4: if the display remains on, then the cookware is
compatible. If the display flashes, the cookware cannot be used on
an induction hob.
3. Check the instructions or packaging of the pans for the symbols
indicating suitability for use with induction.
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