Foster 7334/945, Use And Installation Manual

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Advantages of induction cooking
When cooking with induction, heat is generated directly in the base of the pan. This
provides many benefits for you:
•Time saving when boiling and frying. Cookware is heated directly.
• Less energy is consumed.
• Easy cleaning and maintenance. Spilled food does not burn onto the cooktop so
quickly.
• Controlled supply of heat and increased safety. The burner reacts immediately
to any power change, so heating can be dosed precisely. Heating is interrupted
when you remove the cookware from the burner even if the burner is still switched
on.
Cookware
Only ferromagnetic cookware made of the following materials is suitable for
induction cooktops:
• Enameled steel
• Cast iron
• Induction-capable cookware of stainless steel.
To determine whether the cookware is suitable,
check whether the base of the pot or pan attracts
a magnet.
There are other induction-capable pots and pans
whose bases are not completely ferromagnetic.
If the base of the cookware it’s not completely
ferromagnetic, only the area that is magnetizable
will get hot. Thus it can happen that the heat is
not distributed evenly.
To get good cooking results, we recommend that the dimension of the ferromagnetic
area of the cookware match the size of the burner.
Glazed Cooking Utensils - Only certain types of glass, glass/ceramic, ceramic,
earthenware, or other glazed utensils are suitable for range-top service without
breaking due to the sudden change in temperature.
Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface
Units - To reduce the risk of burns, ignition of flammable materials, and spillage
due to unintentional contact with the utensil, the handle of a utensil should be
positioned so that it is turned inward, and does not extend over adjacent surface
units.
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induction cooking
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