Operation Manual

48
2 Use
2.2 Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Attention
• Pans that have already been used for cooking on a gas hob are no longer suitable for
use on an induction hob.
• Only use pans that are suitable for electric and induction cooking with:
º a thick base (minimum 2.25 mm)
º a fl at base.
• The best are pans with the ‘Class Induction’ quality mark.
Tip
• You can check for yourself whether your pans are suitable using a magnet. A pan is
suitable if the base of the pan is attracted by the magnet.
Suitable Unsuitable
Special stainlesssteel pans Earthenware
Class Induction Stainless steel
Hard-wearing enamelled pans Porcelain
Enamelled cast-iron pans Copper
Plastic
Aluminium
Attention
• Be careful with enamelled sheet-steel pans:
º the enamel may chip (the enamel comes loose from the steel), if you switch the
hob on at a high setting when the pan is (too) dry;
º the base of the pan may warp - due, for example, to overheating or to the use of
too high a power level.