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The high-quality cookware is an essential condition for efficient induction cooking.
Selecting cookware for induction cooking
● Always use high-quality cookware with a perfectly flat base: this will prevent local overhe-
ating, where food could stick while cooking. Pots and pans with thick steel walls provide
superior heat distribution.
● Make sure that cookware base is dry: when filling a pot or when using a pot taken out of
the refrigerator make sure its base is completely dry before placing it on the cooking zone.
This is to avoid soiling the surface of the hob.
● Lid prevents heat from escaping and thus reduces heating time and lowers energy con-
sumption.
Energy is transferred best when cookware size corresponds to the size of the cooking zone.
The smallest and largest possible diameters are indicated in the following table and depend
on the quality of the cookware used.
Induction cooking zone
Diameter (mm)
220
180
160
260
When using cookware smaller than the minimum diameter induction hob may
not work.
Cookware base has to be flat for optimal temperature control by the induction
module.
The concave base or deep embossed logo of the manufacturer interfere with
the temperature induction control module and can cause overheating of the
pot or pan.
Do not use damaged cookware such as cookware with deformed base due to
excessive heat.
The base diameter of induction cookware
Minimum (mm)
140
90
80
210
19
Optimally (mm)
220
180
160
260
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