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Induction
Pans
22
Suitable pans:
– stainless steel pans with a base that can be magnetised
– enamelled steel pans
– cast iron pans
Unsuitable pans:
– stainless steel pans without a magnetic base
– aluminium and copper pans
– glass, ceramic or earthenware pots and pans
To test whether a pot or pan is suitable for use on an
induction cooktop, hold a magnet to the base of the pan. If
the magnet sticks, the pan is suitable. If an unsuitable pan is
used, the ß symbol will flash alternately with the power setting
selected.
Please be aware that the properties of the pan base can
affect the eveness with which food heats up in the pan.
– To make optimum use of the cooking zones, choose pans
with diameters larger than the innermost markings but
smaller than the outermost markings (see "Cooking zone
data"). If the diameter of the pan is smaller than the
innermost marking, the pan will not be recognised and ß
will flash alternately with the power setting selected.
– Do not use pots and pans with bases with pronounced
edges or ridges. These could scratch or scour the cooktop
surface permanently.
– Lift pans into position on the cooktop. Sliding them into
place can cause scuffs and scratches.
– Often the maximum diameter quoted by manufacturers
refers to the diameter of the top rim of the pot or pan. The
diameter of the base (generally smaller) is more important.
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