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Pans for induction cooking
There are some quality requirements for the pans used in induction cooking.
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;
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a flat base.
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The best pans are those with the 'Class Induction' quality mark.
Not all pans are suitable for induction cooking. It is therefore important to know whether
the pan is made of the correct material. You can use a magnet to check whether your
pan is suitable. The pan is suitable if its base is attracted by the magnet.
Suitable
Special stainless steel pans
Class Induction
Solid enamelled pans
Enamelled cast-iron pans
Please note!
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Be careful with thin enamelled sheet steel pans:
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the enamel may come loose from the steel at high settings if the pan is too dry;
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high power level settings may cause the base of the pan to warp.
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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.
Minimum pan diameter
•
The diameter of a pan must be at least 12 cm.
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The best results are achieved by using a pan with the same diameter as the cooking zone.
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If a pan is too small, the cooking zone will not work.
Pressure cookers
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Induction cooking is very suitable for pressure cookers.
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The fast-reacting cooking zone brings the pressure cooker to pressure quickly.
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As soon as you switch off a cooking zone, the dish stops cooking immediately.
EN 12
Unsuitable
Earthenware
Stainless steel
Porcelain
Copper / Plastic / Aluminium
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