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Advantages of the induction hob
Energy-saving cooking through the direct transfer of energy to the pot (suitable pots/pans made of
magnetisable material are required).
Increased safety as the energy is only transferred when a pot is placed on the hob.
Highly effective energy transfer between an induction cooking zone and the base of a pot.
Rapid heat-up.
The risk of burns is low as the cooking area is only heated through the pan base; food which boils over
does not stick to the surface.
Rapid, sensitive control of the energy supply.
OPERATION
Cookware for induction hobs
Cookware for induction cooking zones must be made of metal and have magnetic properties. The base
must be sufficiently large.
Only use pots with a base suitable for induction.
This is how to establish the suitability of a pot:
Suitable cookware
Unsuitable cookware
Enamelled steel pots with a thick base
Pots made of copper, stainless steel, aluminium,
ovenproof glass, wood, ceramic and terracotta
Cast iron pots with an enamelled base
Pots made of multi-layer stainless steel, rustproof
fermite steel or aluminium with a special base
Conduct the magnet test described below or make sure that the pot bears the symbol for suitability for
cooking with induction current.
Magnet test:
Move a magnet towards the base of your cookware. If it is attracted, you can use the cookware on the
induction hob.
Note:
When using pans suitable for induction from certain manufacturers, noises may occur which are
attributable to the design of these pans.
Take care when using simmering pans as simmering water may dry up unnoticed, resulting in damage to
the pot and to the hob for which no liability will be assumed.
How to cut power consumption
The following are a few useful hints to help you cut your consumption of energy and use your new
induction hob and the cookware efficiently.
The base of your cooking pots should be the same size as the
cooking zone.
