Choosing the right cookware
To check if cookware is suitable
- Carry out a magnet test:
- Move a magnet across the base of the pan.
If the magnet is attracted then the pan is induction suitable.
- Move a magnet across the base of the pan.
Make sure attraction is consistent across the base of the pan.
If there are gaps, such as an indented manufacturer’s logo, then the performance of the pan will be impaired.
- If you do not have a magnet:
- Put some water in the pan you want to check.
- Follow the steps under ‘To start cooking’ opposite.
- If
does not flash in the display and the water is heating, the pan is suitable.
Quality of cookware
The quality of your cookware can affect cooking performance. Only use induction compatible cookware that has been specifically designed for induction cooking. Look for the induction symbol on the packaging or the bottom of the pan.
Cookware that has a high content of ferromagnetic material that continues up from the base into the sides of the pan will give the best cooking performance.
See below:
|
Quickest heating Performance |
Average heating Performance |
Slow heating Performance |
Slow heating performance pots are good for very delicate tasks such as melting chocolate, as heating is very slow.
Cookware guidelines
- Cookware made from the following materials is suitable:
- stainless steel with a magnetic base or core
- aluminium and copper with a magnetic base or core
- cast iron
- steel or enamelled steel.
- Cookware made from the following materials is not suitable:
- pure stainless steel
- aluminium or copper without a magnetic base
- glass
- wood
- porcelain
- ceramic or earthenware.
Do not use cookware with jagged edges or a curved base.
Make sure that the base of your pan is smooth, sits flat against the glass, and is similar in size as the cooking zone. A small pot on a large cooking zone may not be detected. Always centre your pan on the cooking zone.
Always lift pans off the cooktop – do not slide, or they may scratch the glass.
