Key Takeaways
A story about one hob and one pan
This article is about a Siemens induction hob that seemed broken, a low-cost Sola stainless-steel saucepan from a discount chain, and the simple rules that turned that combination into a fast, reliable way to heat everyday meals.
What went wrong and why
The hob first refused to cook because the child lock was active and the control panel showed a key symbol. Once that was cleared, the power numbers still flashed because no suitable magnetic pan was detected on the zone, so the electronics limited the heat for safety and efficiency. [1][2]
The simple hardware fix
A compact 18-centimetre, two-litre Sola saucepan, explicitly labelled as suitable for all heat sources including induction, solved the problem immediately. With a little water inside and the hob set to maximum, it boiled rapidly and consistently. [3]
The timing shortcut
To replace microwave habits, two easy rules emerged: for a conventional oven, multiply the old microwave heating time by ten; for reheating in the Sola pan on the induction hob at full power, multiply the microwave time by two.
The tools that do and do not replace a microwave
A clamshell grill with ridged plates remains ideal for sandwiches and thin cuts but is a poor match for deep, saucy dishes such as lasagna. A low-power electric lunch box around 80 watts is useful for slowly warming food when travelling, but it cannot compete with an induction hob or microwave for speed.
Story & Details
When a key icon stops dinner
The starting point was a Siemens induction hob that would not heat anything. The touch controls lit up, the zones showed zero, and beside them a small key icon glowed red. It looked like a fault, but the behaviour matched the “childproof lock” described in Siemens manuals: a safety feature that prevents the hob from being switched on by accident. To switch it off, the hob must be in standby and the lock control must be touched and held for several seconds until a tone sounds and the symbol disappears. [4][5]
Once that step was performed correctly, the key went dark and the hob accepted power settings. Yet something still seemed wrong. The numbers for the chosen zone flashed instead of staying steady, and the glass remained almost cold to the touch even at the highest level.
Flashing numbers and invisible magnets
Induction hobs do not heat the glass plate in the same way as a traditional electric element. Coils beneath the surface generate a rapidly changing magnetic field. When compatible cookware is placed on the zone, this field induces electric currents in the metal base of the pan, and those currents are what produce heat. Remove the pan and the effect stops almost instantly. [1][2]
If no pot is present, or if the pan does not couple properly with that magnetic field, the control electronics may briefly supply power and then cut it, leaving the power level display blinking as a warning. Manuals and technical primers describe this as a pan-detection safeguard: the system is designed to work only when it senses enough ferromagnetic material in the right place. [2][6]
The simplest way to check is an old favourite: the magnet test. Guidance from trusted cooking and energy organisations is consistent. Place a kitchen magnet on the underside of the cookware base. If it sticks firmly, the pan almost certainly contains the right kind of metal for induction; if it does not, the pan may still work in some cases, but chances are much lower. [3][7]
One Sola saucepan as the everyday workhorse
Rather than replace an entire cookware set, the practical choice was to buy a single pan that definitely works on induction and build new habits around it. A stainless-steel Sola saucepan, widely sold in Dutch discount stores, became that workhorse.
The key specifications were modest but important: 18 centimetres in diameter, a two-litre capacity, a glass lid to trap heat and steam, and a base marked as compatible with all common heat sources, including induction. Product information emphasises a multi-layer base that distributes heat evenly and stays flat on a glass hob. [3]
Back at home, a small amount of water was poured into the Sola pan and the pan was set on one of the induction zones. The hob was switched on and the power pushed to maximum. This time there was no flashing. Tiny bubbles began to form at the edges of the pan within moments. Within a few minutes, the water reached a rolling boil. The difference was dramatic and immediate.
Why induction feels fast in real life
Energy agencies and regional efficiency programmes point out that induction is currently one of the most efficient ways to cook. Because the energy is delivered directly into the metal of the pan rather than into a glowing element or a volume of hot air, very little is wasted. [1][6]
When a compatible pan sits on an active zone, the magnetic field couples with the base, the pan effectively becomes the heating element, and the contents warm quickly and predictably. Turn the power down and the response is almost instant. Lift the pan off the surface and the energy transfer stops. Guidance materials highlight this responsiveness as a major advantage for both home cooks and professionals, especially for tasks like simmering sauces or searing food precisely. [1][6]
In practice, that means a refrigerated portion of stew in the Sola saucepan, covered with its lid, can move from cold to pleasantly hot in just a few minutes. Clear soups heat even faster. For thicker dishes like pasta with sauce or rice with vegetables, a quick stir halfway through helps distribute the heat from the base to the top.
The slow companion: an 80-watt lunch box
Alongside the hob sat another device: a portable electric lunch box rated at around 80 watts, designed to plug into vehicle sockets or a standard wall outlet. These units are often marketed to drivers or workers without access to a full kitchen. They can slowly warm pre-cooked meals inside a sealed container over twenty to thirty minutes.
That makes them convenient in a car or truck, but the physics is very different from an induction hob. Where the Siemens hob can deliver several thousand watts to the base of a pan for short bursts, the lunch box trickles in a small constant flow of energy. It excels at keeping a meal warm or gently reheating it without attention, but it cannot replace a microwave or hob when speed is essential.
The grill that did not belong to the lasagna
Another appliance in the same kitchen was a clamshell grill: two ridged plates hinged together, designed to press and toast food from both sides. It shines when used for sandwiches, panini, vegetables and thin cuts of meat. The intense contact heat and top pressure create grill marks and crust quickly.
Problems start when the same grill is asked to cook a deep lasagna or any tall, saucy dish. The top plate presses down on the food, compressing layers and forcing cheese and sauce out of the container. The ridges and hinges collect burnt residue, cleaning becomes difficult, and the centre of the dish can remain undercooked even as the edges burn.
Manufacturers generally describe these grills as complements to, not replacements for, ovens. For layered dishes that need steady, all-round heat, a conventional or mini-oven and an oven-safe dish still provide the most reliable results.
Life after the microwave: two rules of thumb
The last puzzle was psychological rather than technical. For years, many home cooks have used microwave minutes as a mental template: two minutes for a plate of leftovers, three minutes for a bowl of soup, ten minutes for something frozen. Without a microwave, that calendar of times falls apart.
To rebuild that intuition, two simple rules emerged and proved robust in daily use:
First, to convert from microwave to oven, multiply the original time by ten. If a portion used to heat in three minutes in the microwave, expect roughly thirty minutes in a moderately hot oven to reach similar warmth. These numbers line up with official food-safety advice that recommends bringing leftovers to at least 74 degrees Celsius in the centre when reheating. [8]
Second, to convert from microwave to the Sola saucepan on the induction hob at full power, multiply by two. If those leftovers once took two minutes in the microwave, give them about four minutes in the pan, with a stir once or twice. A five-minute microwave meal can be planned as roughly ten minutes on the hob. Liquids often need even less time; very dense or frozen items sometimes need a little more.
These are not exact conversions. They are mental shortcuts, easy to remember and precise enough to make everyday planning painless.
The twenty-euro dream and the mini-oven reality
When the hob first misbehaved, another idea surfaced: forget induction, buy the smallest, lightest microwave available for no more than twenty euros, and put the whole problem aside. A quick look through mainstream retailers and consumer energy guidance made one thing clear: a new, full-size microwave at that price point is unrealistic in Western Europe. Even basic solo models usually cost more, and deep discounting tends to apply to used stock, refurbished units or local clearance deals. [9]
Compact mini-ovens and toaster ovens come closer to that budget and are often marketed for student rooms, caravans and holiday homes. They can bake small pizzas, toast bread and reheat casseroles passably well. They do, however, take longer than both a microwave and an induction hob to bring food up to temperature, because they must heat internal air and oven walls before the food itself warms.
Given those trade-offs, the combination of one good induction-ready saucepan and a set of clear timing rules offers a surprisingly powerful alternative.
Conclusions
A kitchen rebuilt around a small stainless-steel circle
The Siemens induction hob was never broken. It simply demanded the right conditions: child lock released, a magnetic pan properly centred and a power level set high enough to do useful work. Once those conditions were understood, the appliance transformed from a source of frustration into a fast, precise cooking partner. [1][4]
A modest Sola saucepan, with its 18-centimetre base and two-litre capacity, became the anchor of that new routine. It proved that a single well-chosen piece of cookware can unlock the potential of an entire cooking technology without the cost of a full set. [3]
Alongside it, realistic expectations for other tools fell into place. The clamshell grill remained in charge of crisp sandwiches and seared vegetables, not lasagna. The 80-watt lunch box stayed in its lane as a slow, portable warmer. The dream of a brand-new twenty-euro microwave gave way to the practical reality of used appliances and mini-ovens.
Most importantly, the two timing rules turned into a quiet, everyday language: ten times longer in the oven, twice as long in the induction pan. With that vocabulary, the kitchen feels simple again. Dinner moves from fridge to table with confidence, and the glass surface that once blinked in protest now hums along in a calm, predictable rhythm.
Selected References
[1] U.S. Department of Energy, “Making the Switch to Induction Stoves or Cooktops,” explaining how induction heats cookware directly and why it is more efficient than traditional gas or electric stoves. https://www.energy.gov/articles/making-switch-induction-stoves-or-cooktops
[2] NYSERDA, “Induction Cooking 101,” describing the induction process, pan detection and the speed and control benefits of induction stoves. https://www.nyserda.ny.gov/Residents-and-Homeowners/Cooking-at-Home/Induction-Cooking-101
[3] Sola Cookware (via Dutch retail listings), product information for stainless-steel saucepans compatible with all heat sources including induction, featuring multilayer bases and glass lids. https://solacookware.com
[4] Siemens, “Induction Hob – Information for Use,” official instruction manual detailing the childproof lock symbol and the procedure for switching the lock on and off. https://media3.bsh-group.com/Documents/9001763557_A.pdf
[5] Siemens, “Hobs Instruction Manual,” archived manual outlining activation and deactivation of the main switch and child lock on electronic hob controls. https://www.manualslib.com/manual/822975/Siemens-Hobs.html
[6] Better Buildings Solution Center (U.S. Department of Energy), “Induction Cooking 101,” technical primer on how induction cooktops transfer heat via magnetism and why compatible cookware is required. https://betterbuildingssolutioncenter.energy.gov/sites/default/files/attachments/induction_cooking_101.pdf
[7] BBC Good Food, “Best Induction Hobs for Energy-Efficient Cooking,” including a practical description of the magnet test for induction-compatible pans. https://www.bbcgoodfood.com/review/best-induction-hobs
[8] U.S. Department of Agriculture, Food Safety and Inspection Service, “Leftovers and Food Safety,” guidance on safe reheating of cooked foods, including recommended internal temperatures. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
[9] U.S. Department of Energy, “Kitchen Appliances,” overview of energy-efficient choices for stoves, ovens and other appliances, including comments on the efficiency and cost profile of induction ranges. https://www.energy.gov/energysaver/kitchen-appliances
[10] NYSERDA (official YouTube channel), “NYSERDA Induction – How to Test Your Existing Pans,” short video demonstrating the magnet test for induction-ready cookware and explaining why compatible pans are essential. https://www.youtube.com/watch?v=sm3P13IE7No
Appendix
Child lock
A child lock is a safety function on modern induction hobs that blocks all or most controls to prevent accidental activation. On Siemens models it is indicated by a key symbol and is toggled by holding the designated touch control for several seconds while the hob is off.
Clamshell grill
A clamshell grill is a countertop appliance with two heated plates joined by a hinge that close over food. It is designed to toast or grill items from both sides at once, ideal for sandwiches and thin foods but ill-suited to deep dishes filled with sauce.
Electric lunch box
An electric lunch box is a portable container with a small built-in heating element, often around 80 watts, powered by vehicle or household sockets. It warms pre-cooked meals gradually, making it useful for on-the-go eating but far slower than hobs or microwaves.
Induction hob
An induction hob is a smooth-topped stove that uses coils and rapidly alternating currents to create magnetic fields that heat compatible cookware directly. The glass surface stays relatively cool, and the system responds quickly to changes in power settings.
Magnet test
The magnet test is a simple way to assess cookware compatibility with induction. If a magnet sticks firmly to the underside of a pot or pan, the metal is usually suitable for induction cooking; if it does not stick, the cookware is unlikely to heat effectively on an induction hob.
Microwave–oven timing rule
The microwave–oven timing rule is a rough conversion that multiplies a known microwave heating time by ten to estimate the time required for a similar dish in a conventional oven, assuming comparable portion size and temperature goals.
Microwave–induction timing rule
The microwave–induction timing rule is a practical shortcut that multiplies a familiar microwave time by two to estimate how long it will take to reheat an equivalent portion in a compatible saucepan on an induction hob set to high power.
Sola saucepan
The Sola saucepan discussed here is a compact stainless-steel pan with an 18-centimetre base and two-litre capacity, equipped with a glass lid and a multilayer, induction-ready base. It is sold widely through European retailers and is intended for use on all standard heat sources.
Suitable induction cookware
Suitable induction cookware is any pot or pan with a base containing ferromagnetic metal, such as certain stainless steels or cast iron, that can couple effectively with the magnetic field generated by an induction hob. Manufacturers often mark such items as induction-compatible.
Timing intuition
Timing intuition is the informal sense home cooks develop about how long different foods take to heat or cook on various appliances. Adopting clear rules of thumb across microwaves, ovens and induction hobs helps rebuild this intuition when switching equipment.
My Diary - Leonardo Cardillo 