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9
Cooking by induction
Advantages of induction cooking
When cooking with induction, heat is generated directly
in the base of the pan. This provides many benefits for
you:
▯ Time saving when boiling and frying. Cookware is
heated directly.
▯ Less energy is consumed.
▯ Easy cleaning and maintenance. Spilled food does not
burn onto the cooktop so quickly.
▯ Controlled supply of heat and increased safety. The
burner reacts immediately to any power change, so
heating can be dosed precisely. Heating is interrupted
when you remove the cookware from the burner even
if the burner is still switched on.
Cookware
Only ferromagnetic cookware made of the following
materials is suitable for induction cooktops:
▯ Enameled steel
▯ Cast iron
▯ Induction-capable cookware of stainless steel.
To determine whether the cookware is suitable, check
whether the base of the pot or pan attracts a magnet.
There are other induction-capable pots and pans whose
bases are not completely ferromagnetic.
Unsuitable cookware
Do not ever use adapter plates for induction or cookware
made of:
▯ Traditional stainless steel
▯ Glass
▯ Clay
▯ Copper
▯ Aluminum
Characteristics of the pan base
The characteristics of the pan base can influence the
evenness of the cooking results. Pans made from
materials which help diffuse heat, such as stainless steel
sandwich pans, distribute heat uniformly, saving time and
energy.
No pan or improper size
If no pan is placed on the selected element, or if it is
made of unsuitable material or is not the correct size, the
power level displayed on the element indicator will flash.
Place a suitable pan on the element to stop the flashing.
If you take longer than 90 seconds to place a suitable
pan on the element, it will automatically turn off.
Empty pans or pans with a thin base
Do not heat up empty pans, or use pans with a thin base.
The cooktop is equipped with an internal safety system.
However, an empty pan may heat up so quickly that the
"automatic switch off" function may not have time to react
and the pan may reach very high temperatures. The pan
base could melt and damage the cooktop glass. In this
case, do not touch the pan and switch the cooktop off. If
the cooktop fails to work after it has cooled down, please
contact the technical service.
Pan detection
Each element has a minimum limit for detecting pans,
which varies depending on the material of the pan you
are using. You should therefore use the element that best
matches the diameter of your pan.
Automatic detection on double or triple cooking
elements
These elements can detect different pan sizes.
Depending on the material and properties of the pan, the
element will adapt automatically, and will turn on single
zone or the entire element, supplying the proper power to
obtain good cooking results.
If the base of the cookware it
not completely ferromag-
netic, only the area that is
magnetizable will get hot.
Thus it can happen that the
heat is not distributed evenly.
If the base of the cookware is
made from aluminum,
among other things, the fer-
romagnetic area is also
reduced. It can be that this
cookware will not become
truly hot or it may not be
detected at all.
To get good cooking results,
we recommend that the
diameter of the ferromag-
netic area of the cookware
match the size of the burner.
If a pot or pan is not
detected on a burner, try it
again on a burner with a
smaller diameter.
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