Foster 7371/945, Use And Installation Manual

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6
ENGLISH
induction cooking
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.
Unsuitable cookware
Do not ever use adapter plates for induction or cookware made of:
• Traditional stainless steel
• Glass
• Clay
• Copper
• Aluminum