Kleenmaid IB61 - Manual (Page 3)

1
How induction works
For the user
• Congratulations on choosing an induction hob, a system which is
revolutionising cooking.
With your hob, because the heat required to cook the food is produced directly in
the interior of the pan, the ceramic top barely becomes hot for it receives ONLY
the heat from the pan placed on it.
Compared to a standard hob your induction hob is:
- MORE ECONOMICAL: when a pan is removed the heating zone switches off
instantly.
- FASTER: output of 2800 W available instantly on the heating zone
- MORE PRECISE: the hob reacts instantly to the controls
- SAFER: the temperature of the ceramic top remains low
• Operating principle:
The “induction” currents instantly heat the pan* which transfers its heat to the food
it contains.
*Enamelled steel, cast iron or stainless steel pans are suitable for induction
cooking.
Inducted currents
Electrical supply
Electronic circuit
Pan