Hob Overview | Rangemaster RI60 manual

DocNo.023-0001 - Overview - RI60

2. Hob Overview

Fig.2-1

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INDUCTION

ArtNo.314-0002 60 induction hob	��
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	ELECTRONIC CONTROL

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The induction hob comprises of four cooking zones

containing induction elements with diﬀerent ratings andFig.2-2diameters (Fig.2-1), each with a pan detector and residual

heat indicator. Each zone is controlled via the touch sensitive controls with an audible signal when operated.

The Hob

Use only pans that are suitable for induction hobs. We recommend stainless steel, enamelled steel pans or cast iron pans with enamelled bases. Note that some stainless steel pans are not suitable for use with an induction hob so please check carefully before purchasing any cookware.

Pans made of copper, aluminium or ceramic are not suitable for use on an induction hob. The kind of pan you use and the quantity of food aﬀects the setting required. Higher settings are required for larger quantities of food.

Pots and pans should have thick, smooth, ﬂat bottoms (Fig.2-2).This ensures the maximum heat transfer from the hob to the pan, making cooking quick and energy eﬃcient. Never use a round-bottomed wok, even with a stand.

The very best pans have bases that are very slightly curved up when cold (Fig.2-3). If you hold a ruler across the bottom you will see a small gap in the middle. When they heat up the metal expands and lies ﬂat on the cooking surface.

Make sure that the base of the pan is clean and dry to prevent any residue burning onto the hob panel. This also helps prevent scratches and deposits.

Always use pans that are the same size as (or slightly larger than) the areas marked on the hob. Using a lid will help the contents boil more quickly.

Always take care before touching the surface, even when the hob is turned oﬀ. It may be hotter than you think!

ArtNo.312-0004 Correct pans ceramic

Fig.2-3

ArtNo.312-0005 Curved bottomed pan ceramic