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The correct stove setting

Every stove behaves slightly differently when cooking – depending on the type of stove and cooktop, as well as the specific characteristics of each model. There are electric stoves with solid, glass-ceramic, halogen, or induction cooktops, and gas stoves. Solid cooktops are conventional steel or iron plates that utilize their high thermal conductivity for heat transfer. Glass-ceramic cooktops generate heat through radiation. Halogen cooktops heat cookware through infrared radiation. Induction cooktops generate alternating magnetic fields that are converted into heat in the base of the pan.

The optimal use of your Fissler Frying Pan

The right stove setting is important for getting the best performance from your pan and protecting it from overheating. Used correctly, it will be a reliable companion in your kitchen for years. For your coated Fissler pan, heating it at 2/3 of the stove’s power is already enough for perfect frying results. The reason is our proven Fissler quality: our “Made in Germany” pans are manufactured to the highest standards and equipped with the cookstar® all-stove base.

This ensures optimal heat absorption, distribution, and retention. By frying at reduced stove power, you protect the premium coating of your Fissler pan. That helps preserve the coating - for long-lasting cooking enjoyment.

Cooking properly

Getting the simmering level just right takes a little practice. Your food should simmer gently without boiling over, and at most only a faint wisp of steam should escape from under the lid. If a lot of steam is escaping, reduce the heat further.

Practical Tipps

For perfect cooking results, it's essential that the pot or pan base and the cooktop are a perfect match. With solid, glass-ceramic, and halogen cooktops, the cooktop diameter should match the diameter of the cookware base or be smaller. When cooking with a gas stove, always place the cookware in the center to prevent flames from spreading. The same applies to induction cooktops: cookware should be placed centrally on the cooking zone. The pot or pan size and the cooktop size should be as close to identical as possible.

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