Cooking With Induction; Advantages Of Induction Cooking; Proper Cookware - Thermador PRD486WIGC Use And Care Manual

Cooking with induction

Advantages of induction
Cooking
Induction cooking works by electromagnetic vibrations
generating heat directly in the pan, rather than indirectly
through heating the glass surface. The glass becomes hot
only because the pan eventually warms it up. This
technology has a number of advantages over traditional
radiant energy cooking:
• Greater speed in cooking and frying
The pan is heated directly and not the glass, the
efficiency is greater than in other systems because no
heat is lost.
Especially at higher settings, foods and liquids will boil
very rapidly. It is best not to leave pans unattended to
avoid them boiling over or boiling dry.
• Greater convenience in care and cleaning
In the case of induction cooking, the only heated area
is the zone under the pot. The glass is not heated, so
foods that have spilled on the cooktop surface do not
burn.
• Heat and safety control
The Induction Module supplies or cuts off power
immediately when the controls are set. The induction
stops supplying heat if the pan is removed without
turning off the power first.

Proper cookware

Choose cookware of a size suited to the amount of food
you are going to cook.
Ferromagnetic pans
Only ferromagnetic pans are suitable for induction
cooking, these can be made from:
• enameled steel.
• cast iron.
• special stainless steel for induction cooking.
Check that the bases of your pans are attracted by a
magnet to find out if they are suitable. For an optimal heat
distribution, the use of sandwich bottom cookware is
recommended.
Pressure cookers
Induction cooking is suitable for cooking in pressure
cookers. The cooking zone reacts very quickly, and so the
pressure cooker is quickly up to pressure. As soon as you
switch a cooking zone OFF, the cooking process stops
immediately.
Other suitable cookware for induction
There are other types of
cookware with a base not
entirely ferromagnetic that are
made for induction cooking
use.
Cookware with aluminum on
the base reduces the
ferromagnetic zone, so less
heat may be supplied or
problems with detection might
occur.
Unsuitable pans
Never use pans made of:
• thin steel
• glass
• clay
• copper
• aluminum
DO NOT use cookware with jagged edges or a curved
base.
Empty pans, or pans with a thin base
DO NOT heat up empty pans, or use pans with a thin
base. The Induction Module is equipped with an internal
safety system. However, an empty pan may heat up so
quickly that the "automatic switch off" function may not
have time to react and the pan may reach very high
temperatures. The pan base could melt and damage the
induction glass. In this case, do not touch the pan and
switch the appliance off. If the appliance fails to work after
it has cooled down, please contact technical service.
No Pot on the induction zone
The No Pot light flashes for 90 seconds if no cooking
vessel is placed on the selected cooking position, if the
cooking vessel consists of an unsuitable material, or does
not have the right size. The module switches off
automatically after 30 seconds if a cooking vessel is not
detected.
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