Wilmotte La Cornue, Installation Manual

Page: 13 / 34

11
Induction Hob LA CORNUE W.
08NOTICEW/GB - 1
THE PRINCIPLE OF INDUCTION
USE
1. THE PRINCIPLE OF INDUCTION
The induction hob is made of ceramic glass, a material that keeps its shape when heated and is
easy to clean by wiping with a sponge.
Your induction hob is made up of 4 induction cooking surfaces and operates essentially due to the
magnetic properties of most pans used on ordinary cooktops.
Using the control knobs on the front of the hob, you control the electrical supply, which creates a
magnetic field. This field induces currents in the base of the pan placed on the hob.
These currents, called "induction currents", instantly heat the pan which then transfers the heat
to the food it contains.
The heat is produced directly inside the pan. Therefore, cooking takes place with practically no
energy loss between the induction hob and the food. The appliance's heating power is used to its
fullest capacity.
By removing the pan from the cooktop or simply turning the appliance off using the control
knobs, you instantly stop cooking.
Cooking is controlled entirely by an electronic circuit that provides outstanding flexibility and
unrivalled precise control settings.
The power and efficiency of an induction hob are far superior to those of a gas burner or electric
plate.
Advantages of an induction hob:

cooking uses very little energy, thanks to the direct transfer of energy to the pan,

improved safety, as energy is only transferred when the pan is placed on the cooking surface,

highly efficient energy transfer between the induction cooking surface and the bottom of the
saucepan,

very fast rise in temperature,

lower risk of burns because the cooktop only heats up when in contact with the pan. Spilled food
will not burn,

fast and very precise energy supply adjustment.
2. UTENSILS FOR THE INDUCTION COOKTOP
THE BEST PANS TO USE:
An induction plate essentially functions with pans containing magnetic materials:
- ENAMELLED STEEL PANS WITH OR WITHOUT A NON-STICK COATING. Casserole
dishes, deep fryer pans, frying pans, meat grills, etc.
- CAST-IRON PANS
USE