Fagor America IFA-80 AL - Manual (Page 11)

11
3 FEATURES AND BENEFITS OF COOKING BY INDUCTION
For a proper choice of cookwares, please refer to
“Cookware for Your Induction Unit”
When using induction elements, some cookwares may produce
faint humming sound. This is a normal occurrence - the noise
is a result of vibrations caused by induced currents.
When an induction element - also called: ‘a
heating zone’, or simply: ‘a burner’ - is switched
on, the appropriate cookware is used, and a
desired level of heating power is selected, the
electronic circuit unit (‘induction generator’ or
‘inverter’) powers up the induction burner which
creates a magnetic field. This magnetic field
continuously changes in terms of frequency and
intensity, which creates induced currents in the
bottom of the cookware and ultimately results in
heat. The heat is transferred directly to the food
being cooked.
Thus, induction heat makes the cookware a
direct source of heat, featuring a high level of
efficiency with extremely low energy loss and
unparalleled heating level control.
With induction cooking there is very little ‘heating
inertia’. Induction cooking elements do not
incorporate a heat generating element , (unlike
convectional electric rings, halogen or radiant
elements etc.) therefore, heat levels can be
changed very quickly.
Energy efficiency for induction is within range of
90-95%, compared with 55-65% for conventional
and radiant element, or 45% - 55% for gas fueled
burners. The energy efficiency contributes to
substantial energy savings, both beneficial to the
owner as well as the environment.
Induction cooking elements are sensitive to the
cookware type being used :
• if there is no cookware placed on the burner, or
if the cookware is not of induction grade, there will
be no power emitted by the burner.
• if the cookware is placed partially on the
burner, or if it is smaller than the burner, the
internal sensors will reduce power to the burner.
• if the cookware is fully removed from the burner,
the power output will be instantaneously reduced
to ‘0’.Eventually, the controls will turn the element
off after a minute, unless the cookware is
returned back onto the burner.
When compared to the other methods of
cooking, induction cooking has a very low level
of ambient heat. This makes cooking more
pleasurable with a reduced need for ventilation.
Finally, the vitroceramic glass as a cooking
surface barely becomes hot and this makes
cleaning much easier.
Induction burner
Inverter
Induced currents
A
B
C