INDUCTION COOKING ZONES For induction cooking zones a strong electro-magnetic field creates the heat in the cookware very quickly. COOKWARE FOR INDUCTION COOKING ZONES Use the induction cooking zones with correct cookware. Cookware material • correct: cast iron, steel, enamelled steel, stainless steel, the bottom made of multi-layer (with correct mark from a manufacturer). • not correct: aluminium, copper, brass, glass, ceramic, porcelain. Cookware is correct for an induction hob if … • ... some water boils very quickly on a zone set to the highest heat setting. • ... a magnet pulls on to the bottom of the cookware. The bottom of the cookware must be as thick and flat as possible. Cookware dimensions: induction cooking zones adapt to the dimension of the bottom of the cookware automatically to some limit. COOKWARE Information about the cookware • The bottom of the cookware must be as thick and flat as possible. • Cookware made of enamelled steel and with aluminium or copper bottoms can cause the colour change on the glassceramic surface. THE NOISES DURING OPERATION If you can hear • crack noise: cookware is made of different materials (Sandwich construction). • whistle sound: you use one or more cooking zones with high power levels and the cookware is made of different materials (Sandwich construction). • humming: you use high power levels. • clicking: electric switching occurs. • hissing, buzzing: the fan operates. The noises are normal and do not refer to appliance malfunction. ENERGY SAVING How to save energy • If it is possible, always put the lids on the cookware. • Put cookware on a cooking zone before you start it. • Use the residual heat to keep the food warm or to melt it. The cooking zone efficiency The cooking zone efficiency is related to the diameter of the cookware . The cookware with a smaller diameter than the minimum receives only a part of the power generated by the cooking zone. For the minimum diameters see the Technical data chapter. THE EXAMPLES OF COOKING APPLICATIONS The relation between the heat setting and the cooking zone consumption of power is not linear. When you increase the heat setting it is not proportional to the increase of the cooking zone consumption of power. It means that the cooking zone with the medium heat setting uses less than a half of its power.
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