6
Induction cooking
Induction cooking uses induction heating to directly heat a
cooking vessel.
An induction coil is located under each cooking zone.
When an induction element (cooking zone) is switched on,
the electronic circuit unit (inverter) powers up the
induction coil. An alternating electric current flows
through the coil, which produces an oscillating magnetic
field. This magnetic field continuously changes in terms of
frequency and intensity, and creates induced currents in
the base of the cookware and heats it up. The heat is
directly transferred to the food being cooked. The cooking
zone is heated up indirectly by the heat given off by the
cookware.
Thus, induction heat makes the cookware a direct source
of heat, featuring high level of efficiency with extremely
low energy loss.
An induction cooking zone only works when a cookware
made of ferromagnetic material is placed on it. See ‘
Using
suitable cookware’
in this manual.
Induction cooking automatically recognizes the size of the
cookware .i.e. heat is only generated in the area covered
by the base of the cookware.
If there is no cookware placed on the cooking zone, or
if the cookware is incompatible, there will be no
power emitted by the induction coil.
If the cookware is placed partially on the coil, or if the
base diameter is smaller than the coil, the internal
sensors will reduce power to the coil.
If the cookware is taken off the cooking zone when
the hob is switched on, the display will show “_”. See
“Pan Sensor”
in this manual.
Using suitable cookware
Use cookware made from ferromagnetic materials which
are compatible with the induction principle. We
recommend cookware made from cast iron, enamel
coated steel or stainless steel cookware designed for
induction cooking.
Pans made of glass, ceramic and stoneware are not
suitable for use with an electric hob because they are not
good conductors of heat. Cookware with aluminium
bottoms can cause metallic, shiny marks to appear on the
glass ceramic surface which are difficult to remove.
To test the compatibility of the cookware:
i.
Hold a magnet to the base of the cookware. If the
magnet sticks, the cookware is suitable for use on an
induction cooktop.
ii.
Turn on the appliance and place the cookware on a
cooking zone at any power level. You will notice that
the digital display is flashing. If the power display
remains steady, the cookware is compatible. If the
power display keeps flashing, the cookware is
unsuitable for use with induction cooking.
To obtain best results:
Cookware with thick flat bases should be chosen for
the benefit of uniform heat distribution. Avoid using
cookware with rough or deformed bases.
Use of cookware with enamel coated base can
prevent the glass top from getting scratched.
Always use pans with a diameter large enough to
cover the cooking zone fully to achieve even cooking
and more efficient heat distribution.
Suitable
cookware includes:
Unsuitable
cookware includes:
Stainless steel cookware with
magnetic base or designed for
induction cooking
Enamel coated steel (with or
without non-stick coating)
Cast iron
Stainless steel with
non-magnetic base
Aluminium and copper
Glass, ceramic,
earthenware
A Induction coil
B Inverter
C Induced currents
En
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