Installation -
continued
Appropriate cookware for induction hotplates
Induction hotplate will function perfectly only if appropriate cookware is used.
Dish should be in the middle of the hotplate during cooking.
The appropriate cookware is the one which enables induction, for example steel, enamel or steel alloy cookware. Pots
made from steel alloy with copper or aluminium bottom, or glass pots are inappropriate.
If
you use the pressure cooker (“economy pot”) keep it under close surveillance until proper pressure is obtained.
Hotplate
should first operate on maximum power, then follow the manufacturer’s instructions and use the appropriate
sensor to decrease the power.
When
buying cookware, check if it bears the label “allows induction”.
Magnet test
Use small magnet to test if the dish bottom is magnetic.
Only dishes where magnet sticks to the bottom are suitable for induction cooking.
Dish recognition
One of great advantages of the induction hotplate is dish recognition. Even if there are no dishes upon the hotplate, or
the dish diameter is smaller than the diameter of the relevant hotplate, there are no thermal energy losses. When the
hotplate is on, the power indicator displays letter “U”. If you place the dish over that hotplate within the following 10
minutes, the hotplate recognizes the dish and turns on to the preset power value.
At the moment you remove the dish from the hotplate, power is suspended. If you place smaller dish upon the hotplate
and it is recognized, the hotplate will only use the amount of energy required to heat the dish according to its size.
Hotplate may be damaged if:
•
it is turned on and left empty, or an empty dish is placed on it;
•
you use clay dishes which leave scratches on the ceramic glass surface;
•
you fail to wipe the dish bottom dry prior placing it on the ceramic glass hotplate; heat induction is obstructed and
the hotplate may be damaged;
•
you fail to use the appropriate dishes that can be magnetized: steel dishes, enamel or steel alloy dishes; induction
hotplate will not function otherwise.
Cooking zones
Min. pan bottom Ø
Max. pan bottom Ø
Ø 160 mm
Ø 110 mm
Ø 160 mm
Ø 200 mm
Ø 150 mm
Ø 200 mm
Ø 250 mm
Ø 180 mm
Ø 250 mm
