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OPERATION
The high-quality cookware is an essential condition for efficient induction cooking.
Cookware characteristics.
●
Always use high quality cookware, with perfectly flat base. This prevents the formation of
local hot spots, where food might stick.Pots and pans with thick steel walls provide superior
heat distribution.
●
Make sure that cookware base is dry:
when filling a pot or when using a pot taken out of
the refrigerator make sure its base is completely dry before placing it on the cooking zone.
This is to avoid soiling the surface of the hob.
●
Lid prevents heat from escaping and thus reduces heating time and lowers energy con-
sumption.
● To determine if cookware is suitable, make sure that its base attracts a magnet.
●
Cookware base has to be flat for optimal temperature control by the induction
module.
●
The concave base or deep embossed logo of the manufacturer interfere with the
temperature induction control module and can cause overheating of the pot or pan.
●
Do not use damaged cookware such as cookware with deformed base due to ex-
cessive heat.
● When you use large ferromagnetic base cookware, whose diameter is less than the total
diameter of the cookware, only the ferromagnetic base heats up. This results in a situation
where it is not possible to uniformly distribute the heat in the
cookware. If the ferromagnetic area is reduced due to inclusion of
aluminium parts then the effective heated area can be reduced.
Problems with the detection of the cookware could arise or cook-
ware may not be detected at all. To achieve optimum cooking
results, the diameter of the ferromagnetic base should match
that of the cooking zone. If cookware is not detected in a given
cooking zone, it is advisable to try it in a smaller cooking zone.
Select cookware for induction cooking
