Operation Manual

GB 13

Pans for induction cooking

Induction cooking requires a particular quality of a pan.

Attention

• 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:

º a thick base (minimum 2.25 mm)

ºa ﬂ at base.

• The best are pans with the ‘Class Induction’ quality mark.

Tip

You can check for yourself whether your pans are suitable using a

magnet. A pan is suitable if the base of the pan is attracted by the

magnet.

Suitable Unsuitable

Special stainlesssteel pans Earthenwarev

Class Induction Stainless steel

Solid enamelled pans Porcelain

Enamelled cast-iron pans Copper

Plastic

Aluminium

One is advised to use the pans recommended by ATAG for the

automatic cooking programs (see www.atag.nl).

Attention

• Be careful with enamelled sheet-steel pans:

º the enamel may chip (the enamel comes loose from the steel),

if you switch the hob on at a high setting when the pan is

(too) dry;

º the base of the pan may warp - due, for example, to

overheating or to the use of too high a power level.

USE

Pans