17
MENU SYSTEM
Induction cooking has many advantages. Here are the key ones:
Very high effectiveness of around 95 % = high efficiency = high cooking 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!
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 vapour
Optimum hygiene and very easy cleaning
Very low operating costs (energy, cleaning)
Safety electronics for high operating safety (pan recognition, idle cut-out, overheat protection)
6.6
COOKWARE
Poor quality or damaged cookware can pose a risk to your cooking suite!
Worn-out pots and pans can cause the electronics to excessively overheat, reducing their lifetime. Buckled
and worn-out cookware is dangerous. Because the base of the pan is often deformed as a result, there is no
proper heat-conducting contact between the pan and the ceramic plate, and the fitted heat sensor cannot
respond. 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 the cooking suite
or, in the worst-case scenario, kitchen staff.
Optimum induction cooking will only be achieved with the right cookware!
There are major differences in the way pots and pans convert induction power into heat.
The factors that decide how efficiently induction power is converted into effective heat in the pot or pan are
the material the cookware is made of and the thickness of the base. It is also important that the cookware is
in good condition, particularly the base.
6.7
THE RIGHT MATERIAL
Cookware made entirely from multi-component material is the best choice for any chef. These pots and pans
contain one or more layers inside the material that optimally convert the induction power into heat and
efficiently pass this heat on. Also, they usually require less care than conventional cookware made of single-
layer material. Pure iron cookware is very suitable for use with induction cookers, but has the disadvantage
that is requires a lot of care.
Cookware with attached bases (pressed or welded on) made of induction-friendly material is also suitable. As
a general rule, heat is not conducted so well into the sides of the pan as if the base were made entirely of
multi-component material or pure iron.
In the case of cookware with attached bases, the base must offer at least 85% coverage.
Total area
Attached base
Min 85% of total area
6.8
GOOD CONDITION
The condition of the cookware is decisive for two reasons.
Bent and buckled pots and pans which do not lie flat and even on their bases will result in loss of energy.
Make sure that cookware items have flat bases. This will save energy and preserve the cooking plate.
