Induction warming has many advantages. Here are the key ones:
•
Very high effectiveness of around 95 % = high efficiency = high warming capacity = minimal power loss
•
Ready to use immediately at full power, because electrical energy is converted instantly into heat in the
pan base no heating-up time!
•
Low energy consumption compared to electrical warming systems
•
Very short boiling time with highly sensitive energy metering
•
Minimal radiation of heat = lowest possible temperature in the kitchen = optimum working environment
and minimal levels of vapor
•
Optimum hygiene and very easy cleaning
•
Very low operating costs (energy, cleaning)
•
Safety electronics for high operating safety (dish recognition, idle cut-out, overheat protection)
Dishes
Poor-quality or damaged dishes can pose a risk to your InductWarm
®
200 device! Worn-out dishes can cause the
electronics to overheat excessively, reducing their lifespan. Buckled and worn-out dishes are dangerous. Because
the base of the dish is often deformed as a result, there is no proper heat conducting contact between the dish
and the ceramic plate, and the fitted heat sensor cannot respond. Loss of energy can be the result. Make sure
that dishes items have flat bases. This will save energy and preserve the warming plate.
If there occurs an overheating of the dishes, because they are brought to a high temperature when empty, the
material and the thickness of the base that determine how efficiently induction power is converted into effective
heat in the dishes, will be modified. The overheating of the dishes can cause warping’s of the bases so warped
dishes can no longer lie flat on the glass ceramic. It may not be possible to automatically prevent the pan from
overheating again to very high temperatures (potentially becoming red-hot), which could have serious
consequences for your InductWarm
®
200 induction device or, in the worst-case scenario, kitchen staff.
Induction hobs are designed for a particular range of dish sizes with which they function efficiently and well.
Dishes that are much too small being used on a large hob, may not be detected by the automatic dish recognition
and the energy supply may stay switched off. Dishes that are much too large, cannot absorb energy from the
whole base area, so it will take longer to heat up and may not reach the desired temperature. Square and oval
dishes can be easily heated on specially designed hobs. If they are heated on round hobs of insufficient size, the
base will not heat up evenly.
Suitable Dishes:
•
Vessels with magnetic bottom (ferromagnetic)
•
Enamel-coated steel pots with thick bases and ferromagnetic bottom
•
Cast-iron pots with enamel-coated bases
•
Pots made of stainless steel, multi-layered steel, stainless steel ferrite steel or aluminum with inductive
base
