EN
Appliance description
The hob
The hob is equipped with an induction cooking mode. An induction coil
underneath the glass ceramic hob generates an electromagnetic alternating
field which penetrates the glass ceramic and induces the heat-generating
current in the pot base. With an induction cooking zone the heat is no longer
transferred from a heating element through the cooking pot into the food being
cooked but the necessary heat is generated directly in the container by means
of induction currents.
Advantages of the induction hob
Energy-saving cooking through the direct transfer of energy to the pot (suitable
pots/pans made of magnetisable material are required).
Increased safety as the energy is only transferred when a pot is placed on the
hob.
Highly effective energy transfer between an induction cooking zone and the
base of a pot. Rapid heat-up.
The risk of burns is low as the cooking area is only heated through the pan
base; food which boils over does not stick to the surface.
Rapid, sensitive control of the energy supply.
OPERATION
Cookware for induction hobs
Cookware for induction cooking zones must be made of metal and have
magnetic properties. The base must be sufficiently large.
Only use pots with a base suitable for induction.
This is how to establish the suitability of a pot:
Suitable cookware
Unsuitable cookware
Enamelled steel pots with a thick base
Pots made of copper, stainless
steel, aluminium, ovenproof
glass, wood, ceramic and
terracotta
Cast iron pots with an enamelled base
Pots made of multi-layer stainless steel,
rustproof fermite steel or aluminium with a
special base
Conduct the magnet test described below or make sure that the pot bears the
symbol for suitability for cooking with induction current.
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