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• The fact that the heat transfer stops and
the cooking surface is not heated dir-
ectly when the cooking pots/pans is re-
moved from the cooking surface
provides a safer use against possible
accidents while cooking.
For a safe operation:
• Do not select high heating levels when
using non-sticking cooking pots/pans
coated with little amount of oil or used
without oil (teflon type).
• Do not use glass cooking surface as a
surface where you can place something
on it or as a cutting surface.
• Do not place metal objects such as cut-
lery or pot lids on your hob as they may
get hot.
• Never use aluminium foil for cooking.
Never place food wrapped in aluminium
foil on the induction zone.
• Keep magnetic objects such as credit
cards or tapes away from the hob while
it is operating.
• If there is an oven under your hob and it
is being operated, the sensors on the
hob may reduce the cooking level or turn
off the hob.
• Your hob has an automatic shut-off sys-
tem. Detailed information about this sys-
tem is provided in the following sections.
However, if you use thin based pots for
your cooking, these pots shall heat up
very quickly and the bottom of the pan
may melt and damage the cooking sur-
face and the appliance before the auto-
matic shut-off system is activated.
Cooking pots/pans
You shall use ferromagnetic, quality cook-
ing pots/pans which bear a label or warn-
ing that it is compatible for induction
cooking only with your induction hob. Gen-
erally, the higher the iron content, the bet-
ter the cooking pots/pans shall perform.
The base diameter of the cooking pots/
pans shall match the induction zone. Sug-
gested dimensions are listed below.
Suitable pots/pans:
• Cast iron pots/pans
• Enamelled steel pots/pans
• Steel and stainless steel pots/pans (with
label or warning indicating that it is in-
duction compatible)
Unsuitable pots/pans:
• Aluminium pots/pans
• Copper pots/pans
• Brass pots/pans
• Glass pots/pans
• Pottery
• Ceramic and porcelain
Recommendations:
• Use flat bottomed cooking pots/pans
only. Do not use pots/pans with convex
or concave bases.
• Use cooking pots/pans with thick, pro-
cessed bases only. If you use thin based
pots, these pots shall heat up very
quickly and the bottom of the pan may
melt and damage the cooking surface
and the appliance before the automatic
shut-off system is activated. Sharp
edges may cause scratches on the sur-
face.
• The bases of some cooking pots/pans
have a smaller ferromagnetic field than
its true diameter. Only this area is heated
by the hob. Therefore, the heat is not
evenly distributed and the cooking per-
formance is decreased. Moreover, such
cooking pots/pans may not be detected
by large induction hobs. Thus, the cook-
ing hob shall be selected according to
the size of the ferromagnetic field.
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