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2. Use
Using the hob
The induction cooking system uses the physical principle of magnetic induction to
directly transfer 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 converted into heat. Moreover, once
the pot is removed from the hob, heat transmission is immediately interrupted,
avoiding unnecessary heat losses.
2.1 Cooking containers
Only use pots marked with the symbol
：
to prevent scratching, 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.
- do not place hot pots and pans on the control panel surface.
2.1.1 Preexisting containers
Induction cooking generates heat through the use of magnetism.
Therefore, containers must be made of a magnetic material, such as iron. To
determine if a pot is suitable, test its material with a magnet. If a pot does not
respond to a magnet, it is not suitable for induction cooking.
2.1.2 Recommended pan bottom diameters
IMPORTANT: If the pot size is incorrect, the cooking zones will not activate.
For details of the minimum pot diameter that needs to be used on each zone, see
the illustrated part of this manual.
2.2 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.
- Keep the lid on the pot whenever possible 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
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