USE
A WORD ON CERAMIC COOKING
Ceramic cooking is catering for all kinds of cookware, with its radiant heat cooking zones and its
electronic touch controls, multi-functions, making it be the ideal choice for the modern family. The use
of ceramic cooking is extremely user-friendly, durable and safe.
A WORD ON INDUCTION COOKING
Induction cooking is a safe, advanced, efficient, and economical cooking technology. It works by
electromagnetic vibrations generating heat directly in the pan, rather than indirectly through heating the
glass surface. The glass becomes hot only because the pan eventually warms it up.
Choosing the right Cookware
Only use cookware with a base suitable for induction cooking. Look for the induction symbol on the
packaging or on the bottom of the pan.
Check whether the cookware is suitable by carrying out a magnet test. Move a magnet towards
the base of the pan. If it is attracted, the pan is suitable for induction.
If there is no available magnet:
1.
Put some water in the pan for checking.
2.
If does not flash in the display and the water is heating, the pan is suitable.
Cookware made from the following materials is not suitable: pure stainless
steel, aluminum or copper without a magnetic base, glass, wood, porcelain, ceramic, and
earthenware.
Do not use cookware with jagged edges or a curved base.
Make sure that the base of the pan is smooth, no jagged edges or a curved base, sits flat against the
glass, and is the same size as the cooking zone. Use pans whose diameter is as large as the graphic of
the zone selected. Using a pot a slightly wider energy will be used at its maximum efficiency. If using
smaller pot, efficiency could be less than expected. Pot less than 140 mm could be undetected by the
hob. Always centre the pan on the cooking zone.
Always lift pans off the Induction hob – do not slide, or they may scratch the glass.
Iron Pot
Magnetic Circuit
Ceramic Glass Plate
Induction Coil
Induced Currents