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Pans
Suitable cookware
- Stainless steel cookware with a mag-
netic base
- Enamelled steel cookware
- Cast iron
Please be aware that the properties of
the cookware base can affect the even-
ness with which the food heats up (e.g.
when making pancakes). The base of
the pan must be able to distribute the
heat evenly. Cookware with a base
made from multilayer material (sand-
wich or encapsulated base) is ideal in
this case.
Unsuitable pans.
- stainless steel pans without a mag-
netic base
- aluminium or copper pans
- glass, ceramic or earthenware pots
and pans
Testing pans
To test whether a pan is induction-com-
patible, hold a magnet to the base of
the pan. If the magnet sticks, the pan is
generally suitable.
Good to know
53
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