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3.2Choosing the right Cookware
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 magnet 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 pan you want to check.
2. If does not flash in the display and the water is heating, the pan is suitable.
• Cookware made from the following materials is not suitable: pure stainless steel, aluminum or copper
without a magnetic base, glass, wood, porcelain, ceramic, and earthenware.
Do not use cookware with jagged edges or a curved base.
Make sure that the base of your pan is smooth, sits flat against the glass, and is the same size as the
cooking zone. Use pans whose diameter is as large as the graphic of the zone selected. Using a pot a
slightly wider energy will be used at its maximum efficiency .If you use smaller pot efficiency could be less
than expected. Pot less than 140 mm could be undetected by the hob. Always center your pan on the
cooking zone.
Always lift pans off the Induction hob – do not slide, or they may scratch the glass.
3.3 Pan Dimension
The cooking zones are, up to a limit, automatically adapted to the diameter of the pan. However the
bottom of this pan must have a minimum of diameter according to the corresponding cooking zone. To
obtain the best efficiency of your hob, please place the pan in the center of the cooking zone.
The base diameter of induction cookware
Cooking zone
Minimum (mm)
1,2,3,4
140
free induction
220
Maximum (mm)
220
220x400
10
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