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8
COOKING ADVICE
Quality of the pots and pans
Suitable cookware, pots and pans include: steel,
enamelled steel, cast iron, stainless steel with magnetic
base, aluminium with magnetic base (±100mm min).
Unsuitable pans include: aluminium and stainless
steel without magnetic base, copper, brass, ceramics,
porcelain. The manufacturers will state whether their
products are suitable for induction.
In order to ensure your pans are suitable:
− Pour a little water in a pan and place it on an induction
cooking zone set to
within a few seconds.
− Hold a magnet to the base of the pan. The magnet
should stick.
Some cooking pots hum when they are placed on
an induction cooking zone. This does not mean the
device is faulty, and it will not affect operation. This
noise decreases when you adjust the power.
Lift the pans up when you want to move
them to avoid stains and scratches.
− As often as possible, prepare meals with the pan
lid on.
Dimensions of the cooking pans
The cooking zones can (to a certain extent) automatically
adapt to the diameter of the pan. The base of the pan
must have a minimum diameter (± 9cm) for working
with the selected cooking zone. Place the pan in the
middle of the cooking zone in order to optimise the
energy transfer. The bottom of the cooking pan must
cover as much of the cooking zone as possible. If the
diameter of the pan is much larger than the zone, this
will not result in an optimal cooking result.
Only the surface of the pan above the induction coil
will then generate the heat. The rest of the surface
that is not above the induction coil will receive heat
via conduction through the pan surface.
Therefore, if the pan is much larger than the cooking
zone, it advised to set the cooking zone to a slightly
lower level to allow the heat to be divided up more
evenly.
9
. The water should be hot
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