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If any visible crack appears in the hob, immediately cut off the power supply to the appliance.
•
Make sure the cooking zone and the cookware bottom is clean and dry. This will allow better
conduction of heat and prevent any damage to the heating surface.
•
Do not place empty cookware on the cooking zone, as this may result in damage.
WARNING!
If sugar or food with high sugar content is spilled over a hot class ceramic hob, immediately wipe
the hob or remove the sugar with a scraper, even if the cooking zone is still hot. This will prevent
any damage to the class ceramic surface.
Do not use detergents and other cleaners to clean a hot glass ceramic hob as this could damage
the surface.
8.2 Induction cooking zone operating principle
Cooking on an induction hob differs from cooking on traditional appliances. Induction hob uses
magnetic field for generating heat and cooking. This means that not all types of cookware can be
used on an induction hob.
8.3 Induction cookware
The cooking hob is fitted with highly efficient induction cooking zones.
The heat is generated directly in the bottom of the pan where it is needed
the most. This avoids any losses through the glass ceramic surface. Power
consumption is considerably lower than in conventional cooking zones
with radiation heaters.
The glass ceramic cooking zone is not heated directly, but only indirectly
with the heat radiated back by the pan. After the cooking zone is switched
off, this residual heat is indicated by
In induction cooking zones, heating is made possible by the induction
coil installed under the glass ceramic surface. The coil induces a magnetic
field which generates eddy currents in the bottom of a ferromagnetic pan,
which in turn heats the pan.
The induction will work correctly if you use suitable cookware.
The magnet test: Use a small magnet to check whether the pan or pot
bottom is ferromagnetic. If the magnet sticks to the bottom of the pan,
then it is suitable for an induction cooker.
Make sure the pot or pan is in the middle of the cooking zone
.
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