ETNA KIV12ZIL Mode D'emploi page 23

USE
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:
▷ a thick base (minimum 2.25 mm);
a flat base.
▷
• The best are pans with the 'Class Induction' quality mark.
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
Special stainless steel pans
Class Induction
Hard-wearing enamelled pans
Enamelled cast-iron pans
Be careful with enamelled sheet-steel pans! 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;
the base of the pan may warp - due, for example, to overheating or to the use of too
high a power level.
• Never use pans with a misshapen base. A hollow or rounded base can interfere with
the operation of the overheating protection, so that the appliance becomes too hot.
This may lead to the glass top cracking and the pan base melting. Damage arising
from the use of unsuitable pans or from boiling dry is excluded from the guarantee.
Minimum pan diameter
• The diameter of the bottom of the pan must be at least 14.5 cm.
• You will achieve the best results by using a pan with the same diameter as the zone. If a pan
is too small the zone will not work.
Pressure cookers
• Induction cooking is very suitable for cooking in pressure cookers. The cooking zone reacts
very quickly, and so the pressure cooker is quickly up to pressure. As soon as you switch
a cooking zone off, the cooking process stops immediately.
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper / Aluminium
Plastic
EN 7