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Description
144
2.2 Plaque de cuisson
* les puissances sont indicatives et peuvent varier suivant le récipient utilisé ou les réglages effectués.
Avantages de la cuisson par induction
• Des économies d’énergie grâce à la
transmission directe de l’énergie à la
casserole (une vaisselle spéciale
réalisée dans un matériau magnétisable
est nécessaire), par rapport à la cuisson
électrique traditionnelle.
• Plus de sécurité grâce à la transmission
d’énergie qui concerne uniquement le
récipient posé sur la plaque de cuisson.
• Un haut rendement au niveau de la
transmission d’énergie de la zone de
cuisson à induction à la base de la
casserole.
• Une grande rapidité de réchauffement.
• Réduction du danger de brûlures car la
surface de cuisson n’est chauffée que
par la base de la casserole ; les aliments
qui débordent ne s’y collent pas.
Zone
Diamètre externe
(mm)
Puissance max. absorbée
(W)*
Puissance absorbée
avec fonction Booster
(W)*
1 145
1400 2200
2 180
1850 3000
3 210
2300 3700
4 270
2600 3700
La plaque de cuisson est munie
d’un générateur à induction pour
chaque zone de cuisson. Chaque
générateur situé sous la surface de
cuisson en vitrocéramique génère
un champ électromagnétique qui
induit un courant thermique à la
base de la casserole. Dans la
zone de cuisson à induction, la
chaleur n’est plus transmise aux
aliments, mais celle-ci est
directement créé à l’intérieur du
récipient par les courants inductifs.
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