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Pans for induction cooking
Induction cooking requires a particular type of pan in terms of quality.
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:
a thick base of a minimum of 2.25 mm;
a flat base.
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 sufficiently attracted by the magnet.
Suitable
Special stainless steel pans
Class Induction
Solid enamelled pans
Enamelled cast-iron pans
WARNING!
Be careful with enamelled sheet-steel pans:
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;
the base of the pan may warp - for example: Due to overheating;
heat enamelled pans slowly.
Never use pans with a misshapen base. A hollow or rounded base can interfere with the operation
of the overheating protection, causing the appliance to become too hot. This may lead to the
glass top cracking and the pan base melting. Damage caused by using unsuitable pans or boiling
dry is excluded from the guarantee.
Before first use
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper
Plastic
Aluminium
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