• not correct: aluminium, copper, brass, glass, ceram-
ic, porcelain.
Cookware is correct for an induction hob if …
• ... some water boils very quickly on a zone set to the
highest heat setting..
• ... a magnet pulls on to the bottom of the cookware.
The bottom of the cookware must be as thick and
flat as possible.
Cookware dimensions : induction cooking zones adapt
to the dimension of the bottom of the cookware automat-
ically to some limit. But, the magnetic part of the bot-
tom of the cookware must have a minimum diameter of
approximately 3/4 of the cooking zones.
Operating noises
If you can hear
• cracking noise: cookware is made of different materi-
als (Sandwich construction).
• whistling: you use one or more cooking zones with
high power levels and the cookware is made of differ-
ent materials (Sandwich construction).
• humming: you use high power levels.
• clicking: electric switching occurs.
• hissing, buzzing: the fan operates.
The noises are normal and do not refer to any defects.
Energy saving
• If possible, always put the lids on the cookware.
• Put cookware on a cooking zone before you
start it.
• Stop the cooking zones before the end of the cooking
time to use residual heat.
• The bottom of pans and cooking zones must have
the same dimension.
Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Use to: Time Hints
1 Keep cooked foods warm as re-
quired
Cover
1-2 Hollandaise sauce, melt: butter, chocolate, ge-
latine
5-25 min Mix occasionally
1-2 Solidify: fluffy omelettes, baked eggs 10-40
min
Cook with a lid on
2-3 Simmer rice and milkbased dishes, heating
up ready-cooked meals
25-50
min
Add at least twice as much liquid as rice,
stir milk dishes part way through
3-4 Steam vegetables, fish, meat 20-45
min
Add a few tablespoons of liquid
4-5 Steam potatoes 20-60
min
Use max. ¼ l water for 750 g of potatoes
4-5 Cook larger quantities of food, stews and soups 60-150
min
Up to 3 l liquid plus ingredients
6-7 Gentle fry: escalope, veal cordon bleu, cut-
lets, rissoles, sausages, liver, roux, eggs, pan-
cakes, doughnuts
as re-
quired
Turn halfway through
7-8 Heavy fry, hash browns, loin steaks, steaks 5-15 min Turn halfway through
9 Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
8
