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The ceramic cooktop is fitted with induction cooking zones.
These zones, shown by painted disks on the ceramic surface, are controlled by a touch
control system.
INDUCTION COOKING SYSTEM
When your induction hob is switched on and a cooking zone has been selected, the elec-
tronic circuits produce induced currents that instantaneously heat the bottom of the pan
which then transfers this heat to the food.
Cooking takes place with hardly any energy loss between the induction hob and the food.
Your induction hob operates only if a correct pan with the right features is placed on a coo-
king zone. Please refer to “COOKWARE FOR INDUCTION COOKING”.
COOKWARE FOR INDUCTION COOKING
The induction cooking system OPERATES ONLY if using correct cookware suitable for
induction cooking.
The bottom of the pan has to be ferromagnetic to generate the electromagnetic field ne
-
cessary for the heating process (meaning a magnet has to stick to the bottom of the pan).
Pans made from the following materials are not suitable:
•
glass, wood, porcelain, ceramic, stoneware;
•
pure stainless steel, aluminium or copper without magnetic bottom.
To check if a pan is suitable or not:
•
Test the bottom of the pan with a magnet: if the magnet sticks, the pan is suitable.
•
If a magnet is not available pour a small amount of water inside the pan and place the
pan on a cooking zone. Switch on the cooking zone: if the cooking zone display shows
alternately the set power level and “ ”, the pan is not suitable (then after 1 minute, the
power level automatically returns to “
0
”).
Important note:
the cooking zones will not operate if the pan diameter is too small. To
correctly use the cooking zones follow the indications given in the following table.
Induction cooking zone
Minimum pan diameter recommended
(referred to the bottom of the pan)
Cooking zone Ø 145 mm
90 mm
Cooking zone Ø 210 mm
130 mm
Pay attention:
The pan shall always be centred over the middle of the cooking zone. It is
possible to use oversized pans but its bottom shall not touch the other cooking zone.
Always use pans with thick, completely flat bottom.
Do not use pans with concave or convex bottom; these could cause overheating of the
cooking zone.
Note:
Some types of pans could cause noise when used on an induction cooking zone.
The noise does not mean any failure on the appliance and does not influence the cooking
operation.
