8
Principle of induction hob operation
• The induction cooking hob features highly effective
induction cooking zones. The heat is generated directly
in the pan bottom, where it is needed the most; thus, any
losses incurred for example during transfer of heat through
a glass ceramic surface are eliminated. As a result, energy
consumption is considerably lower than with conventional
heaters that operate by the principle of radiation.
• Glass ceramic cooking zone is not heated directly, but
only by the heat fed back from the pan bottom. After
turning of a cooking zone, this heat is displayed as the
“remaining heat”. In induction cooking field, the heat is
provided by the induction coil installed under the glass
ceramic surface. The coil sets up a magnetic field which
causes, or induces, vortex flows in the (magnetizable)
bottom of the pan; these flows cause the pan bottom to
heat up.
IMPORTANT!
If sugar or sugar-laden dish or liquid is spilt on the glass
ceramic hob, wipe the hob immediately or remove the
sugar using a scraper, although the cooking zone may
still be hot. Thus, you will prevent any damage to the
glass-ceramic surface. Do not clean a hot glass ceramic
surface with detergents, as this may damage the hob.
Cookware suitable for use with an induction hob
Induction hobs will only work flawlessly if appropriate
cookware is used.
• Induction hobs will only work flawlessly if appropriate
cookware is used.
• During cooking, the pan should be in the middle of the
cooking zone.
• Use only cookware that enables induction, e.g. steel
cookware, enamel-coated cookware, or cast iron
cookware. Cookware made of alloy steel with a copper
or aluminum bottom and glass cookware are not
suitable.
• If using a pressure cooker, control the cooking process
until a suitable pressure is reached. The cooking zone
should first operate at maximum power; subsequently,
reduce the power to a suitable level, following the
cookware manufacturer’s instructions.
• You are kindly asked to be particularly careful
about the note “induction” on the cookware”.
Cooking zones Minimum pan bottom diameter
Ø 145 mm Ø 90 mm
Ø 180 mm Ø 145 mm
Ø 210 mm Ø 170 mm
Ø 260 mm Ø 180 mm
The magnet test
You may use a small magnet to check whether the
bottom of the pan or pot can be magnetized. Only use
cookware with which the magnet will stick to the bottom.
Pan recognition
One of the advantages of the induction cooking hob
is the pan recognition system. Even if there is no pan
on the cooking zone, or if the pan placed on the zone
does not have a sufficient diameter, there are no energy
losses. If the pan is considerably smaller than the
cooking zone, there is a possibility that the cooking
zone will not be activated at all. When a cooking zone
is activated, the symbol “U” will be lit on the power level
display. If a pan is placed on the induction cooking zone
within the next ten minutes, the zone will perceive the
pan and it will be turned on to the set power level.
As soon as the pan is removed from the cooking zone,
power supply to the zone will be shut off. If a pan that is
smaller in diameter than the cooking zone is placed on
it, and is perceived, heating will only take the amount of
energy required, regardless of the pan size.
Hotplate may be damaged if:
• it is turned on and left empty, or an empty dish is
placed on it;
• you use clay dishes which leave scratches on the
ceramic glass surface;
• you fail to wipe the dish bottom dry prior placing
it on the ceramic glass hotplate; heat induction is
obstructed and the hotplate may be damaged;
• you fail to use the appropriate dishes that can be
magnetized: steel dishes, enamel or steel alloy dishes;
induction hotplate will not function otherwise.
