Gaggenau VI 411611 - Manual (Page 9)

9
Cooking by induction
What is induction cooking?
Induction cooking constitutes a radical change in the
traditional form of heating, given that the heat is
generated directly in the pan, keeping the cooking
surface cool. Therefore, it has a number of advantages
over other cooking methods:
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Greater speed in cooking and frying
As the pan is heated directly and not the glass, the
efficiency is greater than in other systems because
no heat is lost.
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Economical:
It has been proven that cooking by induction is more
economical than the other cooking methods.
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Cooking control and safety:
The cooktop heats up or cools down immediately
after the controls are set. It also stops supplying heat
if the pan is removed without first turning off the
power. If a cloth or other flammable object is left on
the cooktop by mistake this will not catch fire, even
with the element turned on, because after the
cooktop has been used, only the residual heat
produced by the pan remains in the glass.
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Cleaning
The glass is not heated, so food spilled on the
cooktop surface will not burn. Furthermore, it is not
necessary for the cooktop to cool down to allow
cleaning. This provides maximum convenience and
cleanliness.
Proper cookware
Always choose adequate sized pots, pans and pressure
cookers for the quantities of food that you are going to
prepare. A large sized pressure cooker or pan that is only
half full will use a lot of energy.
Only ferromagnetic pans are suitable for induction
cooking. These can be of enamelled steel, cast iron
or a special stainless steel for induction cooking.
Never use normal stainless steel, glass, ceramic,
copper or aluminium pans. Check that the bases of
your pans are attracted by a magnet to find out if
they are suitable.
No pan.
If you do not place the pan on the cooktop selected or it
is not the right material or size,
the display
acknowledgement on the cooktop
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will flash. It will stop
flashing once a suitable pan is placed on the cooktop.