6
A Word on Induction Cooking
Induction cooking is an advanced cooking technology. It is safe, efficient and economical as it works by
electromagnetic vibrations generating heat directly in the pan, rather than indirectly through heating the glass
surface. The glass becomes hot only because the pan eventually warms it up.
This technology has a number of advantages over traditional radiant energy cooking:
• Heat-up times are much faster.
• Safer as no heating takes place unless a suitable pan is placed on the cooking zone.
• Because heat is transferred without loss, you save energy.
Before Using Your New Induction Hob
• Read this Instruction / Installation Manual, taking special note of the ‘Safety Warnings’ section.
• Remove any protective film that may still be on your induction hob.
Choosing the Right Cookware
Do not use cookware with jagged edges or a curved base.
• Only use cookware with a base suitable for induction cooking.
• Look for the induction symbol on the packaging or on the bottom of the pan.
• You can check whether your cookware is suitable by carrying
out a magnet test. Move a magnet towards the base of the pan.
If it is attracted, the pan is suitable for induction.
• If you do not have a magnet:
1. Put some water in the pan you want to check.
2. Follow the steps under ‘To Start Cooking’ on page 8.
3. If does not flash in the display and the water is heating, the pan is suitable.
• Cookware made from the following materials are not suitable: pure stainless steel, aluminium or
copper without a magnetic base, glass, wood, porcelain, ceramic, and earthenware.
LINDHOB10_IB_final110415.indd 6 15/04/2011 2:16 PM
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