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Induction Cooking
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Unlike conventional heating zones, an induction heating zone does not heat the glass
surface. The cooking vessel itself is the heating element. Heat is produced directly in the
pan,provided it is made of ferromagnetic material,ie.iron or steel.
Your induction hob offers a number of advantages:
Performance
The heating zones on the hob are powered separately,meaning that you can use them
all at the same time,at their maximum rated output,if required.
The fast temperature rise and low thermal inertia of induction heating zones allows for
great flexibility in adjusting the heat. Induction heating zones are suitable for cooking
all kinds of dishes,from the highest settings to the lowest of simmers for delicate foods
such as sauces and chocolate.
Ease of use
The spacing of the heating zones, their different power levels and the timers make the
hob very easy to use. A power indicator displays the setting of each heating zone.
Safety
After cooking,the surface of the hob can be dangerously hot,as the cooking vessel
and its contents heat the glass. For your safety, each heating zone has a residual heat
indicator that remains lit until its temperature has fallen below 60˚C, even after the
hob is turned off. This is indicated by ‘H’ adjacent to the heating zone selection key.