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2.3 Working Theory
Induction cooking is a safe, advanced, efficient, and economical cooking technology. It
works by electromagnetic vibrations generating heat directly in the pan, rather than
indirectly through heating the glass surface. The glass becomes hot only because the pan
eventually warms it up.
2.4 Before using your new Hob
• Read this guide, taking special note of the ‘Safety Warnings’ section.
• Remove any protective film that may still be on your hob.
3.
Operation of Product
3.1 Touch Controls
• The controls respond to touch, so you don’t need to apply any pressure.
• Use the ball of your finger, not its tip.
• You will hear a beep each time a touch is registered.
• Make sure the controls are always clean, dry, and that there is no object (e.g. a utensil
or a cloth) covering them. Even a thin film of water may make the controls difficult to
operate.
3.2 Choosing the right Cookware
• Only use cookware with a base suitable for induction cooking. Look
for the induction symbol on the packaging or on the bottom of the
pan.
• You can check whether your cookware is suitable by carrying out a
magnet test. Move a magnet towards the base of the pan. If it is
attracted, the pan is suitable for induction.
• If you do not have a magnet:
1. Put some water in the pan you want to check.
2. If does not flash in the display and the water is heating, the pan is suitable.
• Cookware made from the following materials is not suitable: pure stainless steel,
aluminum or copper without a magnetic base, glass, wood, porcelain, ceramic, and
earthenware.
iron pot
magnetic circuit
ceramic glass plate
induction coil
induced currents
7
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