Cooking With Induction; Benefits; Cookware - Gaggenau CX 491 610 Notice D'utilisation

Cooking with induction

Benefits

When cooking with induction, the heat is generated
directly in the bottom of the pot. This provides many
benefits for you:
▯
Less time spent boiling and fr ying.
is heated directly.
▯
Energy-saving.
▯
Easier care and cleaning
burn onto the cooktop as quickly.
▯
Controlled heat supply and safety.
generates or interrupts the supply of heat
immediately after each operation. Heating is
interrupted if you remove the cookware from the
cooking zone, even if the cooking zone is still on.

Cookware

Appropriate cookware
Use only ferromagnetic dishes made of enameled
steel, cast iron or special induction dishes made of
stainless steel.
Other cookware for induction
There are other types of cookware especially made for
induction cooking whose base is not entirely
ferromagnetic.
The cookware
Overflowing foods don't
The induction
When using large cookware
on a smaller ferromagnetic
area, only the ferromagnetic
zone heats up, so heat might
not be uniformly distributed.
Pans with aluminium areas
inserted in the base reduce
the ferromagnetic area, so
less heat may be supplied
and the pan may be difficult
to detect or not be detected
at all.
Inappropriate cookware
Don't use cookware made of conventional stainless
steel, glass, ceramics, copper or aluminum.
Checking dishes
Your dishes are suitable if the pot or pan bottom
attracts magnets. Pot manufacturers generally
indicate whether cookware is suitable for induction
cooking.
Cookware bottom
The composition of the cookware bottom can affect
the cooking result. The material of the cookware
bottom should evenly distribute the heat. A good
choice is, for instance, a sandwich bottom made of
stainless steel.
Empty cooking vessels or cookware with a thin bottom
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WARNING
Risk of burns
Do not heat empty cooking vessels or cookware
with a thin bottom. This may cause an empty
cooking vessel to heat up so quickly that the
safety lock isn't activated in time and a high
temperature is reached. The cookware bottom
may melt and damage the glass ceramics of the
cooktop. Don't touch the hot cooking vessel.
Turn off the cooking zone. If the cooktop
doesn't work after the cooking zone has cooled
down, please call customer service.
Pot detection
The position, size and shape of the cookware used is
automatically detected by the cooktop. Sizes with a
diameter of 3" (80mm) to 13¼" (340mm) are suitable.
Note: The cooking position indicators may differ from
the actual size and shape of the cookware. This is
normal and does not adversely affect the correct
operation of the cooktop.
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