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EN
21
Device description
www.bora.com
Cookware with this symbol is suitable for
induction cooktops. The cookware used for the
induction cooktop must be made of metal, feature
magnetic properties and possess a sufficient
bottom surface.
Suitable cookware is made of:
stainless steel with a magnetisable base
enamelled steel
cast iron
Appliance Cooking zone Minimum diameter
PUXA front
rear
120 mm
120 mm
PUXU front
rear
120 mm
120 mm
PURA front
rear
120 mm
90 mm
PURU front
rear
120 mm
90 mm
Tab. 5.7 Minimum cookware diameter
Perform a magnet test, if necessary. If a magnet sticks
to the base of the utensils, they are normally induction
compatible.
Pay attention to the cookware bottom. The base of
the cookware should not show any sign of curvature.
Due to incorrect temperature monitoring of the hob
caused by the air gap between the cookware and the
temperature sensor underneath the hob, overheating
may occur. To avoid scratching the cooktop, the
bottom of the cookware must not have any sharp
grooves or sharp edges.
Place the cookware (without a mat or similar) directly
onto the glass ceramic.
Noises
The following noises may occur in the cookware when
using induction cooking zones, depending on the material
and the finish of the base:
Humming may occur when using a high power level.
It decreases or disappears if the power level is
decreased.
Crackling or whistling may occur due to bases of
cookware being made of different materials (e.g.
sandwich base).
Clicking sounds may occur during electronic switching
procedures especially at low power levels.
Whirring may occur when the cooling fan is switched
on. In order to increase the service life of the
electronic system, the cooktop is equipped with a
cooling fan. The cooling fan switches on automatically
if the cooktop is used intensively. You will hear a
whirring sound. The cooling fan may continue running
after the device has been switched off.
5.4 How the induction cooktop
works
An induction coil is located underneath an induction
cooking zone. If the cooking zone is switched on, this
coil creates a magnetic field that acts directly on the
base of the pot thus heating it up. The cooking zone is
only indirectly heated up by the heat emitted by the pot.
Cooking zones with induction only work if the cookware
has a magnetisable base.
The induction automatically takes into account the size of
the used cookware which means that only the area in the
cooking zone covered by the base of the pot is heated up.
Observe the minimum pot base diameter.
Power levels
The high power output of induction cooktops results in
the very quick heating up of cookware. In order to avoid
burning food, slight adjustment is needed in comparison
to conventional cooking systems when selecting the
power level.
Activity Power level
Melting of butter and chocolate, breaking up
gelatine
1
Keeping sauces and soups warm, soaking rice
1
–
3
Cooking potatoes, pasta, soups, ragouts,
steaming fruit, vegetables and fish, defrosting
food
2
–
6
Frying in coated pans, moderate frying (without
overheating the fat) of pork cutlets, fish
6
–
7
Heating up fat, browning fish, cooking
thickened sources and soups, making
omelettes
7
–
8
Bringing large amounts of liquid to the boil,
searing steaks
9
Heating up water
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Tab. 5.6 Recommendations for power levels
The specifications provided in the table are standard
values.
Depending on the cookware and filling quantity, it is
recommended to either decrease or increase the power
level.
Suitable cookware
INFO The heating and heat-through time for the base
of the cookware as well as the cooking results
are significantly influenced by the structure and
material of the cookware.
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