-10-
•
Small storage masses and heat transfer losses permit shorter parboiling times
and results in a reduced current consumption in the parboiling phase.
•
By a moderately warm cook surface smaller burn danger exists and makes a
scorch of over-cooked meals on the stove plate impossible.
•
Pan bottoms do not have to be absolutely flat, since the warmth is produced
directly in the pan bottom and thus not transfer from the stove plate.
•
There are no losses of energy and / or warming by too large hot plate. The
induction system recognizes whether a ferrous cook container stands on the
cook zone; otherwise no energy is transferred (automatic pot recognition).
•
A sensor below the glass ceramic surface controls the temperature and
interrupts if necessary the magnetic field, if a pan longer time without property
stands on the stove plate and by it the pan bottom achieves a too high tempe-
rature.
•
During a change of achievement the cook property reacts immediately, which
makes a cooking possible as with gas.
•
Only magnetic pan material can be used for cooking, i.e. pans with iron porti-
on: Email pans, iron roasting pans, cast iron pans, chrome-plated steel pans
(magnet must remain sticking to the pan bottom)
90%
INDUCTIONS COOKER
56%
ELECTRIC STOVE
50%
GAS STOVE
Features
In principle only magnetizable cookware material with flat bottom can be used for
cooking.
• Email pans / • iron roasting pans / • cast iron pans
The bottom has to be magnetizable!
(magnet must remain sticking to the pan bottom)
! Some HIGH-GRADE STEEL 18/10-POTS have additionally magnetizable soil !
Only use cookware with diameter minimum 12 and maximum 26cm!
You can also use cookware with larger diameter, but the heating area end at a diam-
eter of 26 cm.
Cookware made of high-grade steel 18/10, aluminium, glass and copper can not be
used with any induction cooker.
Equation of the energy efficiency
Applicable cookware
