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Induction cooking is fast becoming popular, especially amongst serious cooks. Induction cooking allows for complete control throughout the cooking process because of the immediate reaction of the material to temperature change.

 

Our cast iron, stainless steel and toughened non stick ranges can be used on any heat source - including ceramic, electric, gas and induction hobs.

 

Some quick tips for cooking on an induction hob:

 

  • Always match the diameter of the pan base to the induction hob cooking zone
  • Using a pan with a small base diameter on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognise" the pan and no heat will be generated.
  • Do not use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.
  • During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance.
  • We recommend using medium heat settings.

 

 

Cast Iron Stainless Steel Toughened Non-Stick
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