Wolf CT36IU - Manual

36" Unframed Induction Cooktop
Model CT36IU shown in flush mounted installation.
Induction cooking has been used in
Europe for decades by professionals
and homeowners demanding the best in
performance. They are 90-95% energy
efficient; as a result, no heat is wasted
because energy is supplied directly to
the cooking vessel. With Wolf’s unframed
induction cooktops there’s no stainless
steel trim, just the sophisticated,
minimalist exterior subtly patterned
design to hide any unsightly scratches.
FEATURES
• Can be mounted flush with top of counter-
top or as a frameless installation sitting on
top of the countertop surface.
• Easy-to-clean black ceramic glass surface
is resistant to scratching, staining, impact
and heat.
• Induction elements heat cookware, not the
glass, for a cooler, safer cooking surface.
• Five high-efficiency induction elements
deliver power and control.
• Maximum element power: 3000 W with
4000 W boost, (2) 1800 W with 3000 W
boost and (2) 1200 W.
• True simmer setting on three elements.
• Melt setting on two elements.
• Cookware sensing—elements will not be
energized without an induction-compatible
pan on the cooktop surface.
• Hi-Power mode boosts power on 1800 W
elements by diverting power from adjacent
element—4000 W element does not divert
power from adjacent element for boost.
• Temperature limiter to ensure that safe
operating temperature of ceramic glass is
never exceeded.
• Illuminated touch controls with graduated
control lighting and adjustable sound
frequency and volume.
• Hot-surface indicator light in control panel.
• Lock mode—cooktop will be locked so
that no elements can be turned on.
• Universal OFF turns all elements off.
• Countdown timer with 1 to 99 minute
range.
Model CT36IU
Hi-Power boost control.
HOW DOES INDUCTION
COOKING WORK?
The electricity flows through a coil to
produce a magnetic field under the ceramic
cooktop. When a cast iron or magnetic
stainless steel pan is placed on the ceramic
glass surface, currents are induced in the
cooking utensil and instant heat is gener-
ated due to the resistance of the pan.
Induction only works with cooking vessels
made of magnetic materials, such as cast
iron and magnetic stainless steel (it will not
work with aluminum or copper pots).