Cooking By Induction; Advantages Of Induction Cooking; Proper Cookware - Gaggenau VI 414 610 Use And Care Manual

Cooking by induction

Advantages of induction cooking

Induction cooking represents a radical change from
the traditional method of heating; the heat is
generated directly in the pan. It therefore offers a
number of advantages:
▯
Greater speed in cooking and frying; as the pan is
heated directly.
▯
Energy is saved.
▯
Greater convenience in care and cleaning. Foods
that have spilled on the cooktop surface do not
burn as quickly.
▯
Heat and safety control; the cooktop supplies or
cuts off power immediately when the controls are
set. The induction cooktop stops supplying heat if
the pan is removed without turning off the power
first.

Proper cookware

Ferromagnetic pans
Only ferromagnetic pans are suitable for induction
cooking, these can be made from:
▯
enamelled steel
▯
cast iron
▯
special stainless steel utensils for induction
cooking
Check that the bases of your pans are attracted by a
magnet to find out if they are suitable.
Other suitable cookware for induction
There are other types of cookware with a base not
entirely ferromagnetic that are made for induction
cooking use.
Unsuitable pans
Never use pans made of:
▯
thin normal steel
▯
glass
▯
clay
▯
copper
▯
aluminum
No cooking vessel on the cooking position position or
unsuitable size of cooking vessel
The cooking position indicator 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 cooking position switches off automatically if a
cooking vessel is not detected. The cooktop indicator
continues to light up continuously and the illuminated
ring behind the control knob flashes.
Empty pans or pans with a thin base
Do not heat up empty pans, or use pans with a thin
base. The cooktop 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 cooktop glass. In this case, do not touch the pan
and switch the cooktop off. If the cooktop fails to work
after it has cooled down, please contact the technical
service.
Pan detection
Each element has a minimum limit for detecting pans,
which varies depending on the material of the pan you
are using. You should therefore use the element that
best matches the diameter of your pan.
When using large cookware
on a smaller ferromagnetic
element, only the ferromag-
netic element heats up, so
heat might not be uniformly
distributed.
Cookware with aluminum on
the base reduce the ferro-
magnetic zone, so less heat
may be supplied or problems
with detection might occur.
For good cooking results, the
diameter of the cookware's
ferromagnetic area should
match the size of the element.
If cookware is not detected
on an element, try it on the
next smaller element.
9