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9
Cooking by induction
Advantages of induction cooking
Induction cooking represents a radical change from the
traditional method of heating; the heat is generated
directly in the pan. It therefore offers a number of
advantages:
▯ Greater speed in cooking and frying; as the pan is
heated directly.
▯ Energy is saved.
▯ Greater convenience in care and cleaning. Foods that
have spilled on the cooktop surface do not burn as
quickly.
▯ Heat and safety control; the cooktop supplies or cuts
off power immediately when the controls are set. The
induction cooktop stops supplying heat if the pan is
removed without turning off the power first.
Proper cookware
Ferromagnetic pans
Only ferromagnetic pans are suitable for induction
cooking, these can be made from:
▯ enamelled steel
▯ cast iron
▯ special stainless steel utensils for induction cooking
Check that the bases of your pans are attracted by a
magnet to find out if they are suitable.
Other suitable cookware for induction
There are other types of cookware with a base not
entirely ferromagnetic that are made for induction
cooking use.
Unsuitable pans
Never use pans made of:
▯ thin normal 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.
When using large cookware
on a smaller ferromagnetic
element, only the
ferromagnetic element heats
up, so heat might not be
uniformly distributed.
Cookware with aluminum on
the base reduce the ferro-
magnetic zone, so less
heat may be supplied or
problems with detection
might occur.
For good cooking results, the
diameter of the cookware's
ferromagnetic area should
match the size of the ele-
ment. If cookware is not
detected on an element, try it
on the next smaller element.
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