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INDUCTION COOKING ZONE OPERATING
PRINCIPLE
12
- The cooking hob is fi tted with highly effi cient 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 heat is indicated as (H)
»residual heat«.
- In induction cooking zones, heating is made possible by the
induction coil installed under the glass ceramic surface. The coil
induces a magnetic fi eld which generates eddy currents in the
bottom of a ferromagnetic pan, which in turn heats the pan.
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.
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