14
OPERATION
The high-quality cookware is an essential condition for efficient induction
cooking.
Cookware characteristics
Select cookware for induction cooking
•
•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
consumption.
•
•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
excessive 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 al-
uminium parts, then the effective heated area can be
reduced. Problems with the detection of the cook
-
ware could arise or cookware 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 giv-
en cooking zone, it is advisable to try it in a smaller
cooking zone.
