CASO Germany ECO 3400 (2045) - Manual (Page 39)

caso ECO 3400 39
14.1 Functioning and Advantages of Induction cooktops
With an induction cooktop the heat is not transferred by a heating element via the cooking
utensil to the food to be cooked, but rather the necessary heat is generated directly in the
cooking pot with the aid of induction currents.
An induction coil underneath the ceramic glass hob generates an alternating
electromagnetic field, which penetrates the ceramic glass hob and induces the heat-
generating current in the base of the cookware.
Advantages of the Induction Hob
• Energy-saving cooking due to direct energy transfer to the pot.
• Enhanced safety since energy is only transferred when a pot is placed on the hob.
• Energy transfer between the induction cooking zone and the base of the pot with high
degree of efficiency.
• Rapid heating.
• Low risk of burning, since the cooking surface is only heated by the base of the pot.
• Boiling over pot contents does not burn onto the hob.
• Rapid, fine-tuned control of the input power.
14.2 Instructions on Cookware
The cooking pot used for the induction cooking surface must be made of metal, have
magnetic characteristics and have a sufficient, flat bottom surface.
Here is how to decide if the pot is suitable:
Ensure that the pot bears an inscription stating its suitability for cooking with induction
current, or perform the following magnet test:
 Place a magnet (e.g. a magnet from a magnetic board) close to the base
of your cooking pot. If it is strongly attracted then you can use the
cooking pot on the induction cooktop.
The table below serves as a guide to help you choose the correct cooking
utensils:
Suitable Cookware Unsuitable Cookware
Cookware with magnetic bottom
(ferreous). Pots made of copper, aluminium, heat-resistant
glass and other non-metallic pots
Enamel-coated steel pots with
thick bases Pots made of stainless steel without a magnet iron
core
Cast-iron pots with enamel-
coated bases
Pots that do not sit flat on the hob