Rommelsbacher CT 2020/IN, Instruction Manual, Page: 24 / 40

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General notes for cooking with induction
Cooking with induction is based upon a heating principle that is completely different from cooking on
conventional cooktops: The heat is generated straight in the pot bottom by eddy currents. The cooktop
itself is not heated, but only the bottom of the cooking vessel. Consequently, the usual heat losses are
avoided and the efficiency of the energy expended is optimized.
Advantages of induction cooking
• As the pot bottom is heated instantaneously, induction cooking is very energy-saving (saves up to
50 % in comparison with other cooking methods).
• The induction cooktop generates or interrupts the heat supply immediately after the activation of
the control. This efficient energy utilisation allows for an
exact control of the heat supply
and is
furthermore time-saving in the cooking process.
• A further amount of time is saved on account of the extreme speed by which energy is available after
switch-on. No waiting times! For instance, when heating 2 l of water you will be 60 % quicker than you
are on conventional cooktops!
• Induction cooking provides for
extra safety
: Even when the cooking utensils are removed from the
cooktop without having turned it off, the heating process is interrupted automatically. In case a cloth or
another combustible material should be placed on the cooktop by accident, it cannot burn even if the
cooktop has been activated. After the cooking process, nothing but the residual heat emitted by the pot
is noticeable on the glass ceramic plate.
• The cooking surface is
very easy to clean
. As it is not heated directly, leftovers cannot scorch. Neither
do you have to wait for it to cool before cleaning.
Selecting pots and pans
• Suitable: any flat-bottomed (12 – 26 cm in diameter) cooking utensils made of iron, such as enamelled
pots, pots made of cast iron or of magnetic stainless steel. The very short response times to setting
changes (short pre-heating time, quick dosable searing) are at thick pot bottoms only possible to a
limited extent.
• Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, as well as any pots
having a pot diameter of less than 12 cm.
Tip: Check by means of a magnet whether the pot bottom is suitable. If the magnet clings to the
outside of the pot bottom, the vessel is qualified for induction cooking.
Important notes
• Only use pots or pans suitable for induction cooking, i. e. cooking utensils that are made of
ferromagnetic material. Always keep the glass ceramic surface and the pot bottom clean and dry.
• Do not leave any food in aluminium foil on the glass ceramic surface, nor cutlery, pot lids or other
objects made of metal as those might become hot.
• Never use oven sprays or stain-removers for cleaning! Special cleaning agents for the glass plate are
available on the market.
Disposal/recycling
According to the Waste Electrical and Electronic Equipment Directive, this product must not
be disposed of with your normal domestic waste at the end of its life span. Therefore, please
deliver it at no charge to your appropriately licensed local collecting facilities (e.g. recycling
yard) concerned with the recycling of electrical and electronic equipment. Please approach
your local authorities for how to dispose of the product.