9
Induction Cooking System Working Principles
Induction cooking system is based on electromagnetic induction
physics discipline. The main feature of such a system is that the
energy is transferred directly from the induction coil to the pot. An
induction coil is placed under each induction cooking area. If the
cooking area is turned on, this coil creates a magnetic field that
acts directly on the bottom of the pot and heats it. The cooking
area is heated only indirectly by the heat emitted by the pot. Induc-
tion cooking areas only work if the cookware has a magnetizable
base. Induction automatically takes into account the size of the pot
used, which means that only the area in the cooking space occu-
pied by the bottom of the pot is heated. Pay attention to the min-
imum pot base diameter.
Compared to electric stoves, your induction stove has a number of
advantages.
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Safer: Minor heat on the glass surface.
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Faster: Duration when heating a meal is shorter.
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More precise: Stove commands are more active.
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More effective: 90% of the energy consumed is turned into
heat. As soon as the pot is removed from the stove, it inter-
rupts the heat transfer so that there is no unnecessary heat
dissipation.
9.1 Cookware
Only use pots with the Induction Suitable ( ) symbol.
Important:
To avoid permanent damage to the stove surface, do not use the
following types of pots:
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Pots with a not completely flat bottom.
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Metal pots with enamel base.
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Pots with a rough bottom to prevent scratching the surface.
Never place hot pots or pans on the surface of the
control panel of the stove.
Containers Used
Magnetic power is used to generate heat in induction stove. There-
fore, the containers must contain iron. With a simple magnet you
can check if the pot is made of magnetic material. Pots are not
suitable unless they are magnetically detectable.
Induction Cooking System Working Principles
Cookware
11.02.2021
FLOW-IN PRO USER MANUAL EN
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