Cooking by induction
Advantages of induction cooking
Induction cooking constitutes a radical change in the traditional form of heating, given that the heat is generated directly in the pan. Therefore, it has a numbe advantages:
D Greater speed in cooking and frying;as the pan is heated directly.
DUses less energy
DGreater convenience and cleanliness;food spilled on the cooktop surface will not burn.
Proper cookware
Ferromagnetic pans
Special induction cooking cookware
Check the pans with a magnet
Improper cookware
Characteristics of the pan base
No pan or improper size
DCooking control and safety;The cooktop heats up or cools down immediately after the controls are set. The induction cooktop also stops
supplying heat if the pan is removed without first turning off the power.
Only ferromagnetic pans aresuitable for induction cookingThese. can be of :
Senameled steel
Scast iron
Sspecial stainless steel utensils for induction cooking.
There is another type of | special cookware for induction cooking with a base th | ||
not | entirely ferromagnetic. | Check the | diameter. It could affect both the detecti |
the | cookware as well as | the results | of the cooking. |
Check that the bases of your pans are attracted by a magnet to find out if suitable. The manufacturer normally indicates if pans are suitable for induction cooking.
Never use pans made of:
Sthin normal steel
Sglass
Sclay
Scopper
Saluminum
The characteristics of the pan base can influence the evenness of the cooking. Pans made out of materials that diffuse heat, such as pans with a "sandwich" stainless steel, spread heat uniformly, saving time and energy.
If no pan is placed on the selected element, or it | is not | of | a | suitable size, | |||||||
cooking element | shown on the element indicator | will | flash. | It | will | stop | flashing | ||||
a | suitable | pan | is | placed on the | element. If you | take longer | than | 90 | seconds | ||
a | suitable | pan | on | the element, | it will automatically | turn off. |
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