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ENGLISH

Cookware guidance

What pots to use

Only use pots and pans with bottom made

from ferromagnetic material which are

suitable for use with inductions hobs:

• cast iron

• enamelled steel

• carbon steel

• stainless steel (although not all)

• aluminium with ferromagnetic coating or

ferromagnetic plate

To determine if a pot or pan is suitable,

check for the

symbol (usually stamped on

the bottom). You can also hold a magnet to

the bottom. If it clings to the underside, the

cookware will work on an induction hob.

To ensure optimum efficiency, always

use pots and pans with a flat bottom that

distributes the heat evenly. If the bottom

is uneven, this will affect power and heat

conduction.

How to use

Minimum diameter of pot/pan base for the

different cooking areas

To ensure that the hob functions properly,

the pot must cover one or more of the

reference points indicated on the surface of

the hob, and must be of a suitable minimum

diameter. Always use the cooking area that

best corresponds to the diameter of the

bottom of the pan.

Cooking

zone

Ø Min.

(recommended)

All

145 mm

Empty or thin-based pots/pans

Do not use empty or thin-based pots/pans

on the hob as it will not be able to monitor

the temperature or turn off automatically if

the temperature is too high, damaging the

pan or the hob surface. If this occurs, do not

touch anything and wait for all components

to cool down.

Cookware diameter

[mm]

Ø Max.

(recommended)

180 mm

If an error message appears, refer to

"Troubleshooting".

Hint/tips

Noise during cooking

When a cooking area is active, it may hum

briefly. This is a characteristic of all induction

cooking zones and does not impair the

function or life of the appliance. The noise

depends on the cookware used. If it causes

considerable disturbance, it may help to

change the cookware.

Normal operating noises of the induction

hob

lnduction technology is based on the

creation of electromagnetic fields to

generate heat directly on the bottom of

cookware. Pots and pans may cause a variety

of noises or vibrations depending on how

they are manufactured.

These noises are described as follows:

Low humming (like a transformer)

This noise is produced when cooking at a

high heat level. lt is based on the amount of

energy transferred from the cooktop to the

cookware. The noise ceases or quiets down

when the heat level is reduced.

Quiet whistling

This noise is produced when the cooking

vessel is empty. lt ceases once liquids or food

are placed in the vessel.

Crackling

This noise occurs with cookware comprised

of various materials layered one upon the

other. lt is caused by the vibrations of the

surfaces where different materials meet.

The noise occurs on the cookware and can

vary depending on the amount of food or

liquid and the cooking method (e.g., boiling,

simmering, frying).

Loud whistling

This noise occurs with cookware comprised