- induction hobs
- Some water boils very quickly on a zone set to the highest heat setting.
- A magnet pulls onto the bottom of the cookware.
Important: the bottom of the cookware must be as thick and flat as possible.
2. Cookware material:
- Correct: cast iron, steel, enamelled steel, stainless steel, the bottom made of multi-layer (with correct mark from a manufacturer).
- Not correct: aluminium, copper, brass, glass, ceramic, porcelain.
3. Cookware dimensions:
- Induction cooking zones adapt to the dimension of the bottom of the cookware.
- However, it must have a minimum diameter depending on the size of the cooking zone.
- Refer to the full description in the user manual, as the cookware's minimum and maximum diameters depend on the model of the appliance.
- Download user manual.
4. We recommend suitable cookware available on our Webshop.
- Pans for use on induction hobs come in a variety of types and designs. To work effectively on induction though, at least the base must be made of an iron-based magnetic material. Cast iron is by far the best induction performer but is heavy and expensive, so often, induction pans are made of lighter metal, such as aluminium. These lighter metal pans wouldn’t ordinarily work on induction, so to ensure they can work, are constructed with composite iron bases
- There are many types of these “sandwich” type bases, unfortunately not all perform equally or transfer energy (heat) to the main pan material effectively. Sometimes these bases can prove noisy too, as they heat up due to unequal expansion. Noises can vary from squeals to clicking and tapping sounds