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4. INSTRUCTIONS FOR USE
4.1 Suitable pans for induction
• Use only pans from 12 cm to 26 cm in diameter that are suitable for induction.
Check for the induction symbol on the packaging of the pan or on the pan itself.
• You can check if a pan is suitable for induction by using a magnet test. Hold
a magnet near the bottom of the pan. If the pan is magnetic, it is suitable for
induction.
• Some pans are not fully magnetic. Check if the pan is detected by the product.
Put some water in a pan and turn on the product. If the water heats up after 3
minutes, the pan is suitable for induction.
• Do not use pans made of normal stainless steel, glass, small, copper or aluminum.
• Use only pans with a flat bottom. Check that the bottom lies flat on the product
and is the same size as the cooking zone.
• Do not use a pan with ragged edges or a curved bottom.
• Always place the pan in the center of the cooking zone.
• The bottom of the pan can affect heat distribution, and thus the cooking result.
Make sure you use a pan with a good quality bottom.
4.2 Protecting the glass
• Be sure to lift the pan away from the product. Sliding the pan can scratch the
glass.
• Never place an empty pan on the cooking zone that is on. This can cause the pan
to overheat and damage the product.
• Do not use pans with very thin bottoms. This can cause the pan to overheat.
4.3 Dimensions of the pan
• Do not use pans smaller than the recommended diameter. The product will not
recognize the pan and will not work.
• For best results, use pans with the same diameter as the cooking zones.
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