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Pans for induction cooking
Induction cooking requires a particular quality of a pan.
Attention
•
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:
º
a thick base (minimum 2.25 mm)
º
a fl at base.
•
The best are pans with the 'Class Induction' quality mark.
Tip
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 stainlesssteel pans
Class Induction
Solid enamelled pans
Enamelled cast-iron pans
One is advised to use the pans recommended by ATAG for the
automatic cooking programs (see www.atag.nl).
Attention
•
Be careful with enamelled sheet-steel pans:
º
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;
º
the base of the pan may warp - due, for example, to
overheating or to the use of too high a power level.
GB 13
Unsuitable
Earthenwarev
Stainless steel
Porcelain
Copper
Plastic
Aluminium
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