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COOKING ADVICES
Pan quality
Adapted materials:
steel, enamelled steel, cast iron, ferromagnetic stainless-steel,
aluminium with ferromagnetic bottom.
Not adapted materials:
aluminium and stainless-steel without ferromagnetic bottom,
cupper, brass, glass, ceramic, porcelain.
The manufacturers specify if their products are compatible induction.
To check if pans are compatibles:
•
Put a little water in a pan placed on an induction heating zone set at level [ 9 ].This water
must heat in a few seconds.
•
A magnet stucks on the bottom of the pan.
Certain pans can make noise when they are placed on an induction cooking zone. This noise
doesn’t mean any failure on the appliance and doesn’t influence the cooking operating.
The composition of the pan base can affect the evenness of the cooking results and power
reception by the inductors.
Only use pots and pans with smooth bases. Rough bases will scratch the ceramic glass.
Where possible, use pans with vertically straight side. If a pan has angular sides, induction also
acts on the side of the pan. The sides of the pan may discolour.
Pan dimension
The cooking zones are, until a certain 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 well in the centre of the cooking
zone.
