Kaiser KCT6406 - Manual (Page 14)

EN
14
BRIEF DESCRIPTION
WORKING PRINCIPLE
The principle of induction ceramic hob is based on use
of magnetic field energy.
Under the glass surface there are inductors. The spin of
its electric fields create eddy currents in the bottom of
metal utensil, it warms up together with food being
there.
Thus the field is not heating up, but the utensils, there is
no transfer of heat through the glass surface.
1. Utensil made of ferromagnetic material
. Vitroceramic hob
.
.
.
.
Induction hob can provide the highest accuracy of
h e a t i n g
a n d t e m p e r a t u r e c h a n g e s o c c u r
instantaneously. These hobs have some unique
features not available to other hobs. For example the
function
: for a few minutes power from one
heating zone is spreading in whole or in part to the
neighbouring zone.
The temperature of the heating zones is not more than
60 °C usually and it cools down just in 6 minutes
because of its heat comes only from the hot bottom of
the utensils. Gas hob, for example, allowed to cool for
24 minutes, and electric as much over 50.
During cooking with induction hob it appears no smoke:
a food doesn’t burn on ceramic surface, because the
cooking zones itself don’t spread heat.
: the surface is absolutely smooth:
pollution simply have no place to accumulate. And
since it is practically not heated, the whole care of the
slab is reduced only to a periodic wiping it with a damp
cloth.
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3
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ADVANTAGES OF INDUCTION HOBS
Power
Easy to care
Isolation
Coil
Frequency converter
Electronic control unit
25 – 50
Khz
50 Hz
Control
unit
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2
3 4
5 6