User Manual - Page 4

Induction cooking is quite different from traditional forms of cooking. The heat is generated directly in the pan, keeping the cooking

surface cooler than a traditional element.

Induction cooking does not lose as much heat as traditional forms because all the heat is created in the pan itself.

The cooktop heats up or cools down quickly after the controls are set. It also stops heating when the pan is removed without turning

off the power.

Food spilled on the cooktop surface will not burn because the glass is not heated. Induction cooking allows for immediate cleaning

after use because the heat is created in the pan.

Pan size, material (see the “Cookware” section), and positioning are very important to achieve maximum wattage.

The diameter of the pan’s base should be equal to the size of theelement.