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Induction
Induction
INDUCTION HOBS
An induction coil is located under each cooking zone.
An induction zone only works when a ferrous (or ferromagnetic) pan is placed
on it. Heat is only generated in the area covered by the pan.
How induction works
The coil (1) creates an electromagnetic field (2) when a ferrous pan is on the
induction zone and the power is turned on. The electromagnetic field (2)
creates an electric current in the base of the pan, which generates heat. When
the pan is removed from the induction zone or when the element is turned off,
the heat generation stops.
The cooking zone will not work if:
it is used without a pan in place
an unsuitable pan (i.e. a non-ferrous pan) is used
if the base of the pan is too small for the zone
In these situations "U" will show on the hob display.
Pans
Suitable pans include:
Stainless steel pans with a magnetic base
Enamelled steel pans
Cast iron pans (just ensure that the base is flat and smooth)
Pans can be +/- 30mm larger or smaller than the zone used
Unsuitable pans include:
Stainless steel pans without a magnetic base
Aluminium and copper pans
Glass, ceramic or earthenware pots and pans
An easy way to test pan suitability is to hold a magnet to the middle of the base of the pan. If the magnet sticks, the pan
is suitable. Please note that the properties of the pan base may affect the evenness with which the contents of the pan
heat up.
For best results, do not select a cooking zone that is smaller than the pan. A pan that is too small for the zone may not
be recognised.
Suggested uses:
POWER SETTING
1-2
2-3
4-5
5-6
6-9
P
SUGGESTED SETTINGS
Melting butter, chocolate etc.
Heating small quantities of liquids, preparing sauces
Heating liquid and semi-solid foods, thawing frozen foods, such as soups
Poaching or steaming meat, fish and eggs
Frying meat, fish, eggs or vegetables
Boiling large amounts of water for pasta
1
2
1. Coil
2. Magnetic
09
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