STOVES 600CTI, Руководство пользователя

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6
How induction works
Principle of induction
“Induction” currents instantly heat the
pan*, which then passes its heat on to
the food it contains.
*Pans in enamelled steel, cast iron or
stainless steel are suitable for use on
an induction hob.
With an induction hob, the heat
necessary for cooking the food is
produced directly inside the pan; the
vitro-ceramic glass hardly heats up at
all, as it only receives the heat from the
pan placed on it.
When compared with conventional
cooking hobs, your induction hob is;
•
More economical - when a pan
is lifted off, the zone stops heating
immediately.
• Quicker - 3000W of power is
immediately available at the
heating zone.
• More precise - the hob reacts
immediately to your instructions.
• Safer - the temperature of the
glass top remains relatively low.
USING YOUR HOB