Gastros InductWarm 20, Operating Manual

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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.
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 use of buckled dishes is dangerous
here 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. 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.
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 aluminium with inductive
base
Unsuitable Dishes:

Pots made of copper, aluminium, heat-resistant glass and other non-metallic pots

Pots made of stainless steel without a magnet iron core

Aluminium foil and dished wrapped in aluminium foil

Pots that do not sit flat on the hob