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Use
The induction cooking system is based on the physical phenomenon of magnetic induction. The main characteristic of this
system is the direct transfer of energy from the generator to the pot.
Advantages:
When compared to electric hobs, your induction hob is:
- Safer: lower temperature on the glass surface.
- Faster: shorter food heating times.
- More accurate: the hob immediately reacts to your commands
- More efficient: 90% of the absorbed energy is transformed into heat. Moreover, once the pot is removed from the hob, heat
transmission is immediately interrupted, avoiding unnecessary heat losses.
Cooking containers
Use only pots bearing the symbol
Important:
to avoid permanent damage to the hob surface, do not use:
- containers with less than perfectly flat bottoms.
- metal containers with enamelled bottoms.
- containers with a rough base, to avoid scratching the hob surface.
- never place hot pots and pans on the surface of the hob's control panel
Pre-existing containers
Induction cooking uses magnetism to generate heat.
Containers must therefore contain iron. Check if the pot
material is magnetic using a magnet. Pots are not suitable
if they are not magnetically detectable.
IMPORTANT: if the pots are not correctly sized, the
cooking zones will not turn on
For details of the minimum pot diameter that needs to be
used on each zone, see the illustrated part of this manual.
Energy saving
Recommendations for best results:
- Use pots and pans with a bottom diameter equal to that
of the cooking zone.
- Use only pots and pans with flat bottoms.
- Where possible, keep the lid on pots during cooking
- Cook vegetables, potatoes, etc. with a minimal amount
of water to reduce cooking time.
- Use a pressure cooker, as it further reduces the energy
consumption and cooking time
- Place the pot in the centre of the cooking zone outlined
on the hob.
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