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Operating the cooktop
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Cookware
Suitable cookwar
e is made of:
– stainless steel with a magnetizable
bott
om
– enamel-coated steel
– cast iron
Unsuitable cookwar
e is made of:
– stainless steel with a non-
mag
netizable bottom
– aluminum, copper
– glass, ceramics, earthenware,
st
oneware.
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
symbol will flash alternately with the
power level set.
The composition of the pan bottom can
affect the evenness of the cooking
r
esults (e.g. when browning pancakes).
– To make optimum use of the burners,
cho
ose 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
recognized and will flash alternately
with the power level set.
– Pots and pans with bases with
pr
onounced edges or ridges can
scratch the ceramic burner. Only use
pots and pans with smooth bases.
– Lift pans into position on the
coo
ktop. Sliding them into place can
cause scuffs and scratches.
– Often the maximum diameter quoted
by manufactur
ers refers to the
diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
Energy saving tips
– Use a lid whenever possible to
mini
mize heat loss.
– For small quantities, select a small
pan. A small pan on a small burner
uses less en
ergy than a large, only
partially filled pan on a large burner.
– Cook with as little water as possible.
– Once food has come to the boil or
the pan is hot for fr
ying, reduce the
heat to a lower power setting.