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Energy transfer between the induction cooking zone and the base of the pot with high
degree of efficiency.
Low risk of burning, since the cooking surface is only heated by the base of the pot.
Boiling over pot contents does not burn onto the hob.
Rapid, fine-tuned control of the input power.
15.2 Instructions on Cookware
The cooking pot used for the induction cooking surface must be made of metal, have
magnetic characteristics and have a sufficient, flat bottom surface.
Here is how to decide if the pot is suitable:
Ensure that the pot bears an inscription stating its suitability for cooking with
induction current, or perform the following magnet test:
Place a magnet (e.g. a magnet from a magnetic board) close to the
base of your cooking pot. If it is strongly attracted then you can use
the cooking pot on the induction cooktop.
The table below serves as a guide to help you choose the correct cooking utensils:
Suitable Cookware
Cookware with magnetic bottom (ferreous).
Enamel-coated steel pots with thick bases
Cast-iron pots with enamel-coated bases
Pots made of stainless steel, multi-layered
steel, stainless steel ferrite steel or
aluminium with special base
► Using the induction-compatible pots of some manufacturers can lead to the occurrence
of noises that are due to the design of these pots.
Attention
Please also adhere to the following instructions for using suitable cookware:
► Only use pots with an induction-compatible base.
► The maximum permissible weight of the pot plus its contents must not exceed 6 kg.
► Be careful when using hollow-walled simmer pots. Pots of this type can boil dry
unnoticed. This leads to damage to the pot and hob.
Rapid heating.
Please note
Unsuitable Cookware
Pots made of copper, aluminium, heat-
resistant glass and other non-metallic pots
Pots made of stainless steel without a
magnet iron core
Pots that do not sit flat on the hob
Pots with a base diameter of less than 14
cm or more than 24 cm
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