Manual

Induction
22
Cookware
Suitable cookware is made of:
– stainless steel with a magnetizable
bottom
– enamel-coated steel
– cast iron
Unsuitable cookware is made of:
– stainless steel with a non-magnetiza‐
ble bottom
– aluminum, copper
– glass, ceramics, earthenware, stone‐
ware.
To test whether a pot or pan is suitable
for use on an induction cooktop, hold a
magnet to the base of the pan. If the
magnet sticks, the pan is suitable.
If an unsuitable pan is used, the  sym‐
bol will flash alternately with the power
level set.
The composition of the pan bottom can
affect the evenness of the cooking re‐
sults (e.g., when making pancakes).
– To make optimum use of the burners,
choose pans with diameters larger
than the innermost markings but
smaller than the outermost markings
(see "Burner data"). If the diameter of
the pan is smaller than the innermost
marking, the pan will not be recog‐
nized and  will flash alternately with
the power level set.
– Pots and pans with bases with pro‐
nounced edges or ridges can scratch
the ceramic burner. Only use pots
and pans with smooth bases.
– Lift pans into position on the cook‐
top. Sliding them into place can
cause scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the diam‐
eter of the top rim of the pot or pan.
The diameter of the base (generally
smaller) is more important.