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14
COOKWARE
How INDUCTION heating works
There is an electronic circuit inside the induction
hob which powers and commands a coil. This
creates a magnetic field which activates when it
comes into contact with suitable pots and pans
(magnetic material).
The pan on the hob warms up instantly, while the
hob remains cold.
There is no loss of heat. The heat generated in
the pan lets you cook quickly, saving time and
energy.
Figure 13.
Pots and pans and how to use them.
Attention!
The pots and pans that can be used on this hob
must be made of ferromagnetic material. They
can be made of enameled steel, cast iron or
special pans of stainless steel for induction.
To make sure a pan is suitable, try using a
magnet to see if it sticks to the bottom of the pan.
Never use normal thin steel nor anything
containing even just an amount of glass,
terracotta, copper or aluminium.
The display of the cooking area will show if the
pan is suitable, if the power Indicator flashes the
pan is not suitable or the diameter of the bottom is
too small for the diameter of the cooking area.
The pots and pans must be placed precisely in the
middle of the cooking area.
Some models of hob have a double area:
automatic recognition of the pan will determine
whether the external area is used or not.
In some cooking areas an internal diameter is
indicated, with a lighter outline.
Figure 14a.
30” Wide Cooktop. Use the minimum size pan
shown for each cooking element.
Figure 14b.
36” Wide Cooktop. Use the minimum size pan
shown for each cooking element.
Figure 15.
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