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6
A
B
C
D
Fig. 2.1
Fig. 2.2
Fig. 2.3
The 36” induction range (Fig. 2.1) has the following features:
A. 5 induction cooking zones
B. A control panel
C. Main multi-function oven
D. Storage drawer
Cooktop
Use only pans that are suitable for induction cooktops. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction cooktop so
please check carefully before purchasing any cookware.
The controls for the induction cooktop are shown in Fig. 2.2.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction cooktop. The kind of pan you use
and the quantity of food aects the setting required. Higher
settings are required for larger quantities of food.
Pots and pans should have thick, smooth, at bottoms
(Fig. 2.3). This allows the maximum heat transfer from the
cooktop to the pan, making cooking quick and energy
ecient. Never use a round-bottomed wok, even with a
stand.
2. Range overview
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