GB14
USE
getting used to induction
Induction cooking is fast
To start with you will be surprised by the speed of induction
cooking. Especially at higher settings, foods and liquids will boil
very rapidly. It is best not to leave pans unattended to avoid
them boiling over or boiling dry.
The power level adjusts itself
During induction cooking, only that part of the zone the pan is
on is actually used. If you use a small pan on a large zone, the
power level will automatically adjust to the diameter of the pan.
The power level will therefore be lower so it will take longer for
the contents of the pan to come to the boil.
Minimum pan diameter
The diameter of a pan must be at least 12 cm. You will achieve
the best results by using a pan with the same diameter as the
zone. If a pan is too small the zone will not work.
NB:
- Grains of sand can cause permanent scratch marks. Always
make sure the base of the pan is clean before use and don’t
slide pans across the top, lift them up.
- Do not use the hob as a worktop.
- Always use a lid on the pan to avoid wasting energy.
No heat loss and the handles stay
cool during induction cooking.
