Electric Induction hobs Chef’s EH-XXX533
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3. Induction cooking
Advantages of induction cooking
Greater speed in cooking and frying;
as the pan is heated directly.
Reduced energy consumption
Cleaner and easier to use;
spilt food does not burn as much on the hob.
Cooking control and safety;
the hob supplies or cuts off the heat as soon as
the controls are operated. The Induction hotplate stops supplying heat if the
pan is removed before the power has been switched off.
Suitable pans
Ferromagnetic pans are the only pans which are suitable for induction
cooking.
They can be made of:
enameled steel
cast iron
specially designed cookware for induction cooking made from stainless
steel
Special pans for induction cooking.
Other types of special pans are available for induction cooking, where the base
of the pan is not entirely ferromagnetic. Check the diameter as this could affect the
pan detection as well as the cooking results.
Checking pans using a magnet
To find out whether the pans are suitable, check
that they are attracted to a magnet.
The manufacturer will usually indicate if their
pans are suitable for induction cooking.
Unsuitable pans:
Never use pans made from:
standard, high quality steel
glass / earthenware
copper / aluminum
Characteristics of the base of the pan
