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ArtNo.314-0002 60 induction hob
ELECTRONIC CONTROL
INDUCTION
2. Hob Overview
The induction hob comprises of four cooking zones
containing induction elements with different ratings and
diameters (Fig.2-1), each with a pan detector and residual
heat indicator. Each zone is controlled via the touch sensitive
controls with an audible signal when operated.
The Hob
Use only pans that are suitable for induction hobs. We
recommend stainless steel, enamelled steel pans or cast iron
pans with enamelled bases. Note that some stainless steel
pans are not suitable for use with an induction hob so please
check carefully before purchasing any cookware.
Pans made of copper, aluminium or ceramic are not suitable
for use on an induction hob. The kind of pan you use and the
quantity of food affects the setting required. Higher settings are
required for larger quantities of food.
Pots and pans should have thick, smooth, flat bottoms
(Fig.2-2). This ensures the maximum heat transfer from the
hob to the pan, making cooking quick and energy efficient.
Never use a round-bottomed wok, even with a stand.
The very best pans have bases that are very slightly curved
up when cold (Fig.2-3). If you hold a ruler across the bottom
you will see a small gap in the middle. When they heat up the
metal expands and lies flat on the cooking surface.
Make sure that the base of the pan is clean and dry to prevent
any residue burning onto the hob panel. This also helps
prevent scratches and deposits.
Always use pans that are the same size as (or slightly larger
than) the areas marked on the hob. Using a lid will help the
contents boil more quickly.
Always take care before touching the surface, even
when the hob is turned off. It may be hotter than you
think!
ArtNo.312-0004 Correct pans ceramic
ArtNo.312-0005 Curved
bottomed pan ceramic
Fig.2-2
Fig.2-3
Fig.2-1
DocNo.023-0001 - Overview - RI60