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Precautions you must take
Induction cooking is extremely safe. Because
the heat is generated in the pan and the
ceramic plate will not get hotter than the
contents of the pan, the chance that you will
burn yourself on the hob is very slight.
However, there are, as with any other hob, a
number of matters of which you should be
aware.
■
This appliance should only be connected to
the mains supply by a qualified electrician
(see electrical connection).
■
The power supply must be disconnected
before the appliance is cleaned or
repaired. Remove the plug from the socket
or switch the electricity off at the mains.
■
Do not use the appliance for any purpose
other than food preparation.
■
Remember the very short heating up time
at the higher settings. Always stay close to
the hob if you have a cooking zone on a
high setting (10, 11 or 12).
■
Take care that the pan does not boil dry.
Damage caused by the use of unsuitable
pans and by pans boiling dry is excluded
from the warranty.
■
The ceramic plate is very strong but
certainly not unbreakable. When, for
example, a herb jar or a pointed object is
dropped onto it a break can be caused.
■
When a hob is broken or cracked it should
be used no longer. Immediately switch off
the hob, take the plug out of the socket and
telephone the service department.
■
When the induction hob is in use keep
objects that can be affected by magnetic
fields (credit cards, bank cards, diskettes,
watches and similar items) away from its
vicinity. We advise those who have
pacemakers to consult a heart specialist
first.
■
Aluminium foil should never be used as a
container for the preparation of dishes (for
example aluminium deep freeze
containers). Aluminium foil will melt and
stick to your hob and can never be
removed.
■
When a drawer is installed beneath the
hob, be careful with small objects as pens,
forks, etc. in the drawer. Take care that
they cannot close off the ventilation
openings of the hob, because this could
damage the electronics in the appliance.
SAFETY
Principle of operation
The hotplate (2) contains a coil (1) that
generates an alternating magnetic field (3). If
a pan (4) with an iron base is placed above the
coil there will also be a very rapidly changing
magnetic field in the pan bottom. This will
generate heat in the base of the pan.
Advantages
Cooking by induction has a number of
advantages:
■
Because of the high power of the induction
hob pans are brought to the boil very
quickly. Always keep this in mind and stay
close to the pan. Further cooking takes the
same time as with cooking by other means.
For example, potatoes are not cooked
through faster, but are brought to the boil
faster. Induction hobs are very suitable for
the use of pressure cookers. The cooker
reaches its working pressure very rapidly.
■
The cooking zone responds very quickly. As
soon as a cooking zone is switched off no
further heat will be added. The results of
the lower power are then immediately
visible.
■
The electronic control is accurate and
simple to set. The lowest setting is lower
than for any other method of cooking.
Using the lowest setting you can melt
chocolate in a pan without a bain marie.
■
Cleaning the hob is simple. Ceramic hobs
with heating elements have the
disadvantage that food can burn in.
Induction hobs do not have this
disadvantage.
■
The heat is generated in the pan itself. This
reduces the heat losses to a minimum. If
you use a pan with a diameter smaller than
that of the cooking zone there are also no
losses. An incidental advantage is that the
pan handles do not get hot.
Fig. 3: No heat loss with induction hob
Fig. 2: Heat loss with conventional hob
Fig. 1: Principal of operation
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3
2
1
PRINCIPLE
OF
OPERA
TION
