Idiomas disponibles
Idiomas disponibles
CHOOSING THE RIGHT COOKWARE
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Only use cookware with a base suitable for induction cooking.
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Look for the induction symbol on the packaging or on the bottom
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of the pan.
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You can check whether your cookware is suitable by carrying out a magnet test.
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Move a magnet towards the base of the pan. If it is attracted, the pan is suitable
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for induction.
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If you do not have a magnet:
1. Put some water in the pan you want to check.
2. If
does not flash in the display and the water is heating, the pan is suitable.
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Cookware made from the following materials is not suitable: pure stainless steel, aluminium or
copper without a magnetic base, glass, wood, porcelain, ceramic, and earthenware.
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If the ferromagnetic part covers only partially the base of the pan, only the ferromagnetic area
will heat up, the rest of the base may not heat up a sufficient temperature for cooking.
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If the ferromagnetic area is not homogeneous, but presents others material such as aluminum
this may affect the heating up and the pan detection.
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If the base of the pan is similar to the pictures below the pan may not detected.
Do not use cookware with jagged edges or a curved base.
Make sure that the base of your pan is smooth, sits flat against the glass, and is the same size as
the cooking zone. Use pans whose diameter is as large as the graphic of the zone selected. Using
a pot a slightly wider energy will be used at its maximum efficiency. If you use smaller pot efficiency
could be less than expected. Pot less than 140 mm could be undetected by the hob. Always centre
your pan on the cooking zone.
Always lift pans off the Induction hob – do not slide, or they may scratch the glass.
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