Induction cooking
Advantages of induction cooking
Induction cooking represents a radical change from the traditional method of heating; the heat is generated directly in the pan. It therefore offers a number of advantages:
■Time savings for cooking and frying; since the pan is heated directly.
■Energy is saved.
■Care and cleaning are simpler. Foods that have spilt do not burn as quickly.
■Heat and safety control; the hob supplies or cuts off power immediately when the control knob is turned on. The induction hotplate stops supplying heat if the pan is removed without having previously switched it off.
Suitable pans
Ferromagnetic pans
Only ferromagnetic pans are suitable for induction cooking, these may be made from:
■enamelled steel
■cast iron
■special cutlery for stainless steel induction pan
To determine whether a pan is suitable, check to see if a magnet will stick to it.
Special induction pans
There is another type of pan specially made for induction, the base of which is not entirely ferromagnetic. Check the diameter, since this could affect detection of the pan, as well as the cooking results.
Unsuitable pans
Never use pans made from:
■common thin steel
■glass
■earthenware
■copper
■aluminium
Characteristics of the pan base
The characteristics of the pan base may affect the uniformity of the cooking results. Pans made from materials which help diffuse heat, such as stainless steel sandwich pans, distribute heat uniformly, saving time and energy.
Absence of pan or unsuitable size
If no pan is placed on the selected hotplate, or if it is made of unsuitable material or is not the correct size, the power level displayed on the hotplate indicator will flash. Place a suitable pan on the hotplate to stop the flashing. If this takes more than 90 seconds, the hotplate will switch off automatically.
Empty pans or those with a thin base
Do not heat empty pans, nor use pans with a thin base. The hob is equipped with an internal safety system. However, an empty pan may heat up so quickly that the "automatic switch off" function may not have time to react and the pan may reach very high temperatures. The base of the pan could melt and damage the glass on the hob. In this case, do not touch the pan and switch the hotplate off. If it fails to work after it has cooled down, please contact the Technical Assistance Service.
Pan detection
Each hotplate has a minimum limit for detecting pans, which varies depending on the material of the pan being used. You should therefore use the hotplate that is most suitable for the diameter of your pan.
Double or triple hotplate
These hotplates can detect pans of different sizes. Depending on the material and properties of the pan, the hotplate will adapt automatically, switching on part or all of the hotplate and supplying sufficient power to obtain good cooking results.
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