EN
28
DESCRIPTION OF FUNCTION
Mode of operation Induction hob
The hob is equipped with 5 induction hobs.
An induction coil below the glass ceramic hob generates an electromagnetic alter-
nating field which percolates the glass ceramic and induces the heat-generating cur-
rent in the pot base.
In an induction cooking zone, the heat is no longer transferred from a heating element
via the cooking vessel to the food to be cooked, but the required heat is instead trans-
ferred to the food to be cooked.
Heat is generated directly in the cooking vessel with the aid of induction currents.
Advantages of the induction hob:
• Energy-saving cooking through direct energy transfer to the pot (suitable dishes
made of magnetizable material are necessary),
• Increased safety, as the energy is only transferred when the pot is in place,
• Energy transfer between induction cooking zone and pot bottom with high efficiency,
• High heating speed,
• The risk of burns is low as the cooking surface is only heated by the bottom of the
pot, overflowing food does not burn firmly,
• Fast, fine-grained regulation of the energy supply.
To Next Page
Loading...
Need help?
General
