OPERATION
Page 17
COOKWARE CHARACTERISTICS
• To determine if cookware is suitable, make sure
that its base attracts a magnet.
• Always use high quality cookware, with perfectly
flat base. This prevents the formation of local
hot spots, where food might stick. Pots and
pans with thick steel walls provide superior heat
distribution.
• Make sure that cookware base is dry: when
filling a pot or when using a pot taken out of the
refrigerator, make sure its base is completely dry
before placing it on the cooking zone. This is to
avoid soiling the surface of the cooktop.
• A lid prevents heat from escaping and
reduces heating time as well as lowers energy
consumption.
• Cookware base has to be flat for optimal
temperature control by the induction
module.
• A concave base or deep-embossed
manufacturer’s logo (Fig. 1) may interfere
with the temperature induction control
module and can cause overheating of the
pot or pan.
• Do not use damaged cookware such as
cookware with a deformed base due to
excessive heat.
• Ensure cookware is placed on the cooking
zone correctly (Fig. 2).
• When you use large ferromagnetic base
cookware, whose diameter is less than the
total diameter of the cooking zone, only the
ferromagnetic base heats up. This results in a
situation where it is not possible to uniformly
distribute the heat in the cookware. If the
ferromagnetic area is reduced due to inclusion of
aluminium parts then the effective heated area
can be reduced. Problems with the detection of
the cookware could arise or cookware may not be
detected at all. To achieve optimum cooking
results, the diameter of the ferromagnetic
base should match that of the cooking
zone. If cookware is not detected in a given
cooking zone, it is advisable to try it in a smaller
cooking zone.
SELECTING COOKWARE TO USE WITH YOUR INDUCTION COOKTOP
High-quality cookware is essential for optimal induction cooking.
Figure 1.
Figure 2.
Summary of Contents for INID77
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