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WO LF INDUCTION COOKTOP F E AT U RE S
INDUCTION C OO K I N G
Induction cooking has been used in Europe for
decades by professionals and homeowners
demanding the best in performance.
In induction cooking, the electricity flows
through a coil to produce a magnetic field
under the ceramic cooktop.
When a cast iron or magnetic stainless steel
pan is placed on the ceramic glass surface,
currents are induced in the cooking utensil and
instant heat is generated due to the resistance
of the pan. Induction only works with cooking
vessels made of magnetic materials, such as
cast iron and magnetic stainless steel (it will
not work with aluminum or copper pots). To
test the cookware, a magnet must stick to the
bottom of the vessel in order to function.
B E NE F I T S O F IN D U CT I O N C O OK I N G
Speed.
Heating is immediate. Adjustment is
immediate. No slow change from heating up to
cooling down. Heats up to 50% faster than gas
or electric cooktops.
C
ontrollability.
H
omogeneous cooking to
distribute the heat perfectly (no hot or burned
spots). You can keep sauces and chocolates
melted at 50 watts of power, or with the touch
of a finger, activate Hi-Power mode and boil
water in half the time you normally do.
Energy efficiency.
Energy is supplied directly
to the cooking vessel so 85% to 90% of the
electric energy gets used to cook. This means
a cooler kitchen and cooktop.
Easy to clean.
The surface remains relatively
cool, so overflows and spills do not stick or
burn onto the element. The surface will be
warm after removing a saucepan with hot
contents. Wait until the surface cools to clean
with soapy water.