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GB 11
USE
How does induction work
A magnetic field is generated in the appliance. By placing a
pan with an iron base on a cooking zone, a current is induced in the pan
base. This induced current generates heat in the base of the pan.
Easy
The electronic controls are accurate and easy to set. On the lowest
setting, you can melt chocolate directly in the pan, for example, or cook
ingredients that you would normally heat in a bain-marie.
Fast
Thanks to the induction hob’s high power levels, bringing food to the boil
is very quick. Cooking food through takes just as long as for other types
of cooking.
Clean
The hob is easy to clean. Because the cooking zones do not get any
hotter than the pans themselves, food spills cannot burn on.
Safe
The heat is generated in the pan itself. The glass top does not get any
warmer than the pan. This means that the cooking zone is considerably
cooler compared to that from a Ceramic hob or a gasburner. Once a pan
has been taken away, the cooking zone cools down quickly.
Pans
Pans for induction cooking
Induction cooking requires a particular quality of pan.
Attention
• Only use pans that are suitable for electric and induction cooking
with:
▷ a thick base (minimum 2.25 mm)
▷ a flat base.
• The best are pans with the ‘Class Induction’ quality mark.
The coil (1) in the hob (2)
generates a magnetic field
(3). By placing a pan with
an iron base (4) on the
coil, a current is induced in
the base of the pan.
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