27
EN
CHOOSING THE RIGHT COOKWARE
Note
: 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.
Cookware made from the following materials is not suitable: pure stainless steel,
aluminium 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 centre your pan on the cooking
zone.
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.
Note:
Always lift the pot off the induction hob. Do not pull on the pot as this may
scratch the glass.
