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EN
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Principle of induction heating
The induction hotplate works on the principle of electromagnetic induction:
A high frequency electrical current to which the electrical circuit changes the alternate voltage in the
mains, using an induction coil, creates an alternating magnetic field. The magnetic field goes through
the hotplate and affects the bottom of the pot creating magnetic whirls, which flow through the
internal electrical resistance of the pot and thereby generate heat energy, meaning that electrical
energy is converted into heat energy.
Whirling currents
Ceramic hob
Pot
Magnetic flux line
Induction coil
The main advantage of induction heating is the reduction of losses during heat transfer because the
bottom of the pot is heated directly. When using an electric stove with hotplates or a ceramic hob,
the hotplate or hob is heated first and only then is this heat transferred to the bottom of the pot. This
transfer is the source of high heat losses, especially if the bottom of the pot and the hotplate are not
in full contact (there is an air gap or burned food between the two surfaces). On the other hand with
induction heating the bottom of the pot is heated a lot faster and cooking is therefore faster with a
substantially lower electrical energy consumption.
Advantages of cooking on an induction hotplate
1. The high efficiency and the significant energy saving: heat efficiency achieves up to 50%, which
saves time and makes the product more useful.
2. High capacity microprocessor controlled activity of the product - you can easily cook, fry or heat
any kind of food.
3. Easy touch controls with display.
4. Uniform heating: The bottom of the pot heats uniformly.
5. Safety control functions: automatic monitoring of the size of the bottom of the pot.
protection against overheating or overvoltage.
Appropriate pots and pans for use on an induction hotplate
Before using the appliance, make sure the pot you intend to use is made of magnetized conducting
material (enamel, cast iron, stainless steel) and also that the bottom of the cookware is flat and straight
with a diameter ranging between 12-24 cm. The easiest way to ensure the cookware is compatible with
the induction stove, is to place a magnet on the bottom (a refrigerator magnet is sufficient) and try
whether or not it becomes attached.
Inappropriate pots and pans:
ceramic, glass, aluminium, pots/pan with a curved/boulging bottom,
or with a diameter smaller than 12 cm.
The induction hotplate is ready for cooking almost immediately. Never place empty pots/pans on an
glass ceramic hob. Always place pots/pans in the centre of the induction zone otherwise the lower part
of the pan will be unevenly heated and food in the pan may be burnt.
When heating oil, constantly monitor the pot/pan to prevent it from over heating or catching on fire.