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Saving Energy
Induction cooktops are very energy effi cient. However, you can reduce unnecessary energy
wastage even further by following a few common sense cooking methods:
Once a liquid begins to boil, it is advisable to turn the element down. Rapidly boiling water
does not cook food any faster than water which is boiling just above a simmer.
Use a lid while cooking to retain heat inside the pot.
Use minimal water or oil to reduce heat up time.
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Ideal Heat Settings
For general cooking it is most convenient to turn the element to its highest setting till the pot
heats up, then reduce the setting to the appropriate heat level.
8-9 Brings liquid to the boil quickly. When liquid starts to boil, this setting is no longer
needed. You can reduce the heat setting and still allow boiling to be maintained.
6-7 Browning meats, heating oil for frying, maintaining boiling of large amounts of liquid
3-5 Steaming, or cooking covered foods once boiling temperature is reached
1-2 Melting chocolate or butter. Keeping foods warm.
In Case Of Fire
Although the elements themselves do not heat up, it is possible that unattended oils may catch
fi re.
Do not attempt to handle or move a burning pot.
Smother the fl ames with a lid or other nonfl ammable cover.
Do not splash water onto grease or oil fi res, as this may cause the fi re to spread. Use baking
soda or a foam fi re extinguisher to smother fl ames.
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Cooking And Usage Tips
A Note About Cooking Cookware
Induction cooktops work most effi ciently when the cookware is close to or exactly the same size
as the cooking zone. The size of the cooking zone is marked by a white ring etched on the glass.
In particular,
The pot should not overhang the zone by more than 25mm.
The pot should cover at least 60% of the zone for it to work. If the element is on with either no
pot or a pot which is too small, the display will fl ash with a symbol. Pans less than 10cm in
diameter should not be used.
The base of the cookware should be fl at so that it sits securely on the heating zone. It should
not be curved up or down.
Heavy gauge stainless steel and cast iron give the best cooking performance.
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The ideal pot will be
close to the same size as
the marked zone
The base of the pot should be fl at, not curved up
or down.
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Pots that are less than
60% of the size of the
element will not work
