Use and Care Manual

Induction cooking en
7
4 Induction cooking
4.1 Advantages of induction cooking
Induction cooking is fundamentally different from tradi-
tional cooking methods, since the heat builds up dir-
ectly in the cookware. This offers numerous advant-
ages:
¡ Saves time when boiling and frying.
¡ Saves energy.
¡ Easier to care for and clean. Spilled food does not
burn on as quickly.
¡ Controlling the heat supply and safety; the hob in-
creases or decreases the heat supply as soon as
the user changes the setting. The induction cooking
zone stops the heat supply if you remove the cook-
ware from the cooking zone without you having to
switch it off first.
4.2 Cookware
Only ferromagnetic cookware is suitable for induction
cooking.
For example:
¡ Enamelled steel cookware
¡ Cast iron cookware
¡ Special stainless steel cookware that is suitable for
induction cooking
You can find additional information on which items of
cookware are suitable for the induction cooking under
→"Cookware test", Page18
In order to achieve a good cooking result, ensure that
the ferromagnetic area of the cookware base corres-
ponds to the size of the cooking zone. If the cookware
is not detected on a cooking zone, place it on a cook-
ing zone with a smaller diameter.
The base of many items of induction cookware is not
fully ferromagnetic:
If you use large cookware with a smaller ferromagnetic
base, only the area that is ferromagnetic heats up. As a
result, the heat is not distributed evenly. The temperat-
ure of the non-ferromagnetic area may therefore be too
low for cooking.
Cookware bases that contain aluminium reduce the fer-
romagnetic area. This may reduce the output and the
cookware will not be detected sufficiently or at all, and
will therefore not be heated sufficiently.
Unsuitable cookware
Never use flow plates or cookware made of the follow-
ing:
¡ Thin-walled normal steel
¡ Glass
¡ Clay
¡ Copper
¡ Aluminium