Functioning And Advantages Of Induction Cooktops; Instructions On Cookware - CASO DESIGN Pro Slide 2100 Mode D'emploi Original

14.1 Functioning and Advantages of Induction cooktops

With an induction cooktop the heat is not transferred by a heating element via the cooking
utensil to the food to be cooked, but rather the necessary heat is generated directly in the
cooking pot with the aid of induction currents. An induction coil underneath the ceramic
glass hob generates an alternating electromagnetic field, which penetrates the ceramic
glass hob and induces the heat-generating current in the base of the cookware.
Advantages of the Induction Hob
 Energy-saving cooking due to direct energy transfer to the pot.
 Enhanced safety since energy is only transferred when a pot is placed on the hob.
 Energy transfer between the induction cooking zone and the base of the pot with high
degree of efficiency.
 Rapid heating.
 Low risk of burning, since the cooking surface is only heated by the base of the pot.
 Boiling over pot contents does not burn onto the hob.
 Rapid, fine-tuned control of the input power.

14.2 Instructions on Cookware

The cooking pot used for the induction cooking surface must be made of metal, have
magnetic characteristics and have a sufficient, flat bottom surface.
Here is how to decide if the pot is suitable:
Ensure that the pot bears an inscription stating its suitability for cooking with
induction current, or perform the following magnet test:
 Place a magnet (e.g. a magnet from a magnetic board) close to the
base of your cooking pot. If it is strongly attracted then you can use the
cooking pot on the induction cooktop.
The table below serves as a guide to help you choose the correct cooking utensils:
Suitable
Cookware
Cookware with magnetic bottom (ferreous).
Enamel-coated steel pots with thick bases
Cast-iron pots with enamel-coated bases
Pots made of stainless steel, multi-layered
steel, stainless steel ferrite steel or
aluminium with special base
Unsuitable Cookware
Pots made of copper, aluminium, heat-
resistant glass and other non-metallic pots
Pots made of stainless steel without a
magnet iron core
Pots that do not sit flat on the hob
Pots with a base diameter of less than 12
cm or more than 22 cm
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