Siemens EX8xxxKYE1E Series, Instruction Manual, Page: 7 / 40

Induction cooking
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Induction cooking
Induction cooking
Advantages of induction cooking
Induction cooking is very different from traditional
cooking methods, as heat builds up directly in the item
of cookware. This offers numerous advantages:
■
Saves time when boiling and frying.
■
Saves energy.
■
Easier to care for and clean. Spilled food does not
burn on as quickly.
■
Heat control and safety – the hob increases or
decreases the heat supply as soon as the user
changes the setting. The induction hotplate stops the
heat supply as soon as the cookware is removed
from the hotplate, without having to switch it off first.
Cookware
Only use ferromagnetic cookware for induction cooking,
such as:
■
Cookware made from enamelled steel
■
Cookware made from cast iron
■
Special induction-compatible cookware made from
stainless steel.
To check whether your cookware is suitable for
induction cooking, refer to the section on
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"Cookware check" .
To achieve a good cooking result, the ferromagnetic
area on the base of the pan should match the size of
the cooking zone. If a cooking zone does not detect the
cookware, try placing the cookware on another cooking
zone with a smaller diameter.
If the only cooking zone being used is the flexible
cooking zone, larger cookware that is particularly suited
to this zone can be used. You can find information on
positioning cookware in the section entitled
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"Flex
Zone" .
Some induction cookware does not have a fully
ferromagnetic base:
■
If the base of the cookware is only partially
ferromagnetic, only the area that is ferromagnetic will
heat up. This may mean that heat will not be
distributed evenly. The non-ferromagnetic area may
not heat up to a sufficient temperature for cooking.
■
The ferromagnetic area will also be reduced if the
material from which the base of the cookware is
made contains aluminium, for example. This may
mean that the cookware will not become sufficiently
hot or even that it will not be detected.
Unsuitable pans
Never use diffuser hobs or pans made from:
■
common thin steel
■
glass
■
earthenware
■
copper
■
aluminium
Properties of the base of the cookware
The material(s) from which the base of the cookware is
made can affect the cooking result. Using pots and
pans made from materials that distribute heat evenly
through them, such as stainless-steel pans with a three-
layer base, saves time and energy.
Use cookware with a flat base; if the base of the
cookware is uneven, this may impair the heat supply.
No cookware on the cooking zone or cookware of an
unsuitable size
If no cookware has been placed on the selected
cooking zone, or if the cookware is the wrong size or
made from an unsuitable material, the displayed power
setting will flash.Place suitable cookware on the
cooking zone. The power setting for the cooking zone
will stop flashing. Otherwise, the cooking zone will
automatically switch itself off after 90 seconds.
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