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USE
USING THE HOB
The induction cooking system is based on the physical phe-
nomenon of magnetic induction. The main characteristic of
this system is the direct transfer of energy from the gener-
ator to the pot.
Benefits: 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 loss.
USE OF COOKWARE
● Cookware
Only use pots bearing this symbol.
Important:
to avoid permanent damage to the hob surface, do not use:
• cookware with a base that is not perfectly flat;
• metal cookware with an enamelled base;
• cookware 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.
• Not all induction pots work efficiently due to the base
only partially consisting of ferromagnetic material! When
purchasing pots or pans ensure that:
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