Service Manual EKI
5
For internal use only
Comparatively short initial cooking times and high initial cooking efficiency are achieved owing to the
energy conversion directly in the saucepan base. The favourable simmering energy consumption, which
corresponds to that of conventional cooking systems, is typical of induction hobs.
In induction cooking the food can be prepared and cooked as usual. One merely has to become
accustomed to the short initial cooking times and the rapid reaction to changes in settings. Therefore, it
may be advisable with sensitive roasting or cooking processes not to start at full power but to offset the
less favourable heat distribution due to the system with a lower initial cooking setting.
1.4
The right saucepans are what’s needed
Saucepans suitable for induction are available from specialised shops or KAG. The important point is
that the saucepan base has good thermal conductivity - also termed transverse conductivity - to ensure
good heat distribution.
Magnetisable saucepans must be used to exploit the induction technology. For example, enamel sauce-
pans made of magnetic steel, grandmother’s cast iron roasting pots or new stainless steel saucepans
with a special sandwich base.
Saucepans suitable for induction can normally be also used without any limitations on conventional
cookers.
The three-piece induction cookware set from Küppersbusch (Acc. No. 159) comprises:
Saucepan with lid
, ∅
16 cm, height 11 cm
Saucepan with lid
, ∅
20 cm, height 12 cm
Frying pan
, ∅
24 cm, height 5 cm.
The complete set of saucepans from Küppersbusch (on request) comprises:
Saucepan with lid
, ∅
16 cm, height 11 cm
Saucepan with lid
, ∅
18 cm, height 12 cm
Saucepan with lid
, ∅
20 cm, height 12 cm
Saucepan with lid
, ∅
20 cm, height 17 cm
Saucepan with lid
, ∅
24 cm, height 15 cm
Casserole with lid
, ∅
16 cm, height 8 cm
Frying pan
, ∅
24 cm, height 6.5 cm
Frying pan with lid
, ∅
24 cm, height 6.5 cm
Steamer
, ∅
20 cm, suitable for saucepans
, ∅
16, 18 and 20 cm.
