49
SKIP 3400 A1
GB
Manner of operation
Whilst standard hotplates become warm themselves, in an induction cooker the
heat is created in the base of the cookware. The cooking area itself does not
heat up - it becomes hot itself only insofor as, when a pan is heated up on it,
then some heat radiates back onto the cooking area. (Reverse heating).
For this, an energy fi eld generates heat which can only be created in magneti-
cally conductible materials, for example, pans made of ferric materials. In other
materials, for example porcelain, glass or ceramic, the energy fi eld cannot create
any heating eff ect.
Suitable cookware
Use only cookware that is suitable for induction cookers:
■
Suitable are pots and pans with a base made of steel or cast iron. These
are recognisable either through the markings on the pan or if the supplied
magnet clings to the base of the pan.
■
Unsuitable are all types of cookware made of metals to which a magnet
does not cling, for example aluminium, copper and stainless steel, as well as
non-metallic cookware made of porcelain, glass, ceramics and plastics etc.
■
Thin pan bottoms are better suited for induction cookers than thick sandwich
bottoms. The very short reaction times to setting adjustments (short pre-warm
time; fast metered roasting) are not possible with thick pan bases.
Only use cookware that is suitable for the size of the respective cooking area
1 2 4
. Only then can the induction cooker function perfectly. The base of the
pan may not be uneven, rather, it must sit fl at.
For the rear cooking area
1
:
–
The diameter must not be less than 16 cm, so that the energy fi eld has
an eff ect. We recommend a pan with a maximum diameter of 18 cm,
so as to optimally use the power of the cooking area.
For the right
2
and rear cooking areas
4
:
–
The diameter must be no larger than 26 cm, so that the pan does not
overextend, and not less than 16 cm, so that the energy fi eld can have
an eff ect.
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