Cooking zone description
Induction is the fastest cooking method available.
Unlike traditional cooking zones, the induction zone does not heat up the glass surface. The pan itself is the heating element: the pan evenly transfers heat to its contents as long as it is made of ferromagnetic material.
HOBS | ET 6004 | ET 6124 | ET 7424 |
Cooking zones | Power (in W) | Power (in W) | Power (in W) |
Back Right (BR) | I 1800 | ID 1800 – B 3000* | I 2400 – B 3000* |
Front Right (FR) | I 1200 | I 1200 – 600 if BR* | I 1200 – 600 if BR* |
Front Left (FL) | I 1800 | I 1800 | IO 1200/2400 – B 3000* |
Back Left (BL) | I 1200 | I 1200 | I 1200 – 600 |
Overall power | 6000 | 6600 | 7200 |
I è single induction zone IO è oval induction zone
B 3000* è the zone can be boosted to 3000 W
600 if BR* è the power of the cooking zone is reduced to 600 W as long as the BR zone is boosted (for example)
Each zone is controlled:
•by a selector key whose silk screen printing reproduces the cooking zone drawing,
•and by a power adjustment set comprising two parts
As long as the temperature of the cooking zones remains above 60°C, even after use, the residual heat indicators stay on(the power display indicates H) to prevent the risk of burns.
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