• Congratulations on choosing an induction hob, a system which is revolutionising cooking.
With your hob, because the heat required to cook the food is produced directly in the
interior of the pan, the ceramic top does not become as hot as a conventional ceramic
cooktop. However when using high temperature cooking, radiated heat from the pan can
cause the cooking surface to become hot enough to burn.
Compared to a standard hob your induction hob is:
MORE ECONOMICAL: when a pan is removed the heating zone switches off
instantly
FASTER: output of 2800w available instantly on the heating zone.
MORE PRECISE: The hob reacts instantly to the controls
SAFER: the temperature of the ceramic top remains low
• Operating principle:
The “induction” currents instantly heat the pan* which transfers its heat to the food it contains.
*Enamelled steel, cast iron or stainless steel pans suitable for induction cooking.
USES
1/2 VERY LOW melting butter, chocolate,
keeping warm
sauces, custards...
3 SLOW rice pudding
reheating
4/5 SIMMER purée, pulses, soups,
jam, compotes
6 MEDIUM pasta, boiled rice,
boiling milk
7/8 HIGH steaks, fast frying, pancakes
9 VERY HIGH deep frying, fast boiling
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