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Appropriate pans
Induction cooking requires a pan with a thick flat bottom (minimum 2.25 mm). Use pans made
of magnetic material or pans with a sandwich bottom. Other pans provide a lower performance.
Pans made of copper, aluminum or ceramic material are not appropriate.
Only use pans with a flat bottom. A hollow or rounded bottom can interfere with the
operation of the empty cooking protection, causing the appliance to become too hot.
This may lead to damages. Damage caused by using pans that are not appropriate or
that boil dry is excluded from the guarantee.
Pans that have been used on a gas hob cannot be used on an induction hob.
Be careful with thin enamelled sheet-steel pans! The enamel may become damaged at
high settings if the pan is too dry. High power level settings may cause the bottom of the
pan to warp.
Minimum pan diameter
•
The diameter of the bottom of the pan must be at least:
12 cm for zone ø 16 cm
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14 cm for zone ø 20 cm
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16 cm for zone ø 25 cm
•
You will achieve the best results by using a pan with the same diameter as the zone. If a pan
is too small the cooking zone will not work.
Attention
Grains of sand may cause scratches which cannot be removed. Only put pans with
a clean bottom on the hob. We recommend that you lift pans and not slide them
over the hob.
Power level setting
The cooking zones have 9 levels. Beside it there is a 'boost' level (P).
Boost function
•
You can use the 'boost' function to cook at the highest cooking level during a short period of
time (max. 8 minutes). After the maximum boost time expires, the cooking zone switches back
to setting 9 or to the setting that has been selected after switching on the boost function.
EN 12
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