Cookware Guidance - IKEA FÖRDELAKTIG AA-2296800-1 Bedienungsanleitung

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Cookware guidance

Which pans to use
Only use pots and pans with the bottom
made from ferromagnetic material which are
suitable for use with inductions hobs:
• cast iron
• enamelled steel
• carbon steel
• stainless steel (including partial)
• 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 pan
can be used 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
not perfectly flat, 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 pan 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 hob that best corresponds to
the diameter of the bottom of the pan.
Cooking areas
Ø min.(recom-
Combined left
Single left
Single front
right
Single rear right
Pan base diameter
Ø max (recom-
mended) mended)
190 mm 230 mm
110 mm 190 mm
110 mm 200 mm
110 mm 145 mm
Empty pots/pans or with thin base
Do not use empty or thin-based pots/pans on
the hob as it will be unable to detect the
temperature or turn off automatically if the
temperature is too high, thus damaging the
pan or the hob surface.
If this occurs, do not touch anything and wait
for all components to cool down.
If an error message appears, refer to
"Troubleshooting".
Normal working noises in the hob
Induction technology is based on the creation
of electromagnetic fields. These
electromagnetic fields generate heat directly
on the bottom of the pan. Pots and pans may
produce a variety of noises or vibrations,
according to their construction.
These types of noise can be described as
follows:
Light buzz (like the noise made by a
transformer)
This noise is produced when cooking with a
high level of heat, and it is determined by the
amount of energy transferred by the hob to
the pans. The noise will stop or decrease
when the heat level is reduced.
Light whistle
This noise is produced when the pot or pan is
empty, and stops as soon as it is filled with
water or food.
Crackle
This noise occurs with pans made from layers
of numerous different materials, and is
caused by vibration of the surfaces where the
different materials meet. The noise comes
from the pans, and may vary according to the
quantity of food and preparation method
being used.
Loud whistle
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