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Idiomas disponibles
Cooking by induction
Advantages of induction cooking
Induction cooking represents a radical change from
the traditional method of heating; the heat is
generated directly in the pan. It therefore offers a
number of advantages:
▯
Greater speed in cooking and frying; as the pan is
heated directly.
▯
Energy is saved.
▯
Greater convenience in care and cleaning. Foods
that have spilled on the cooktop surface do not
burn as quickly.
▯
Heat and safety control; the cooktop supplies or
cuts off power immediately when the controls are
set. The induction cooktop stops supplying heat if
the pan is removed without turning off the power
first.
Proper cookware
Ferromagnetic pans
Only ferromagnetic pans are suitable for induction
cooking, these can be made from:
▯
enamelled steel
▯
cast iron
▯
special stainless steel utensils for induction
cooking
Check that the bases of your pans are attracted by a
magnet to find out if they are suitable.
10
Other suitable cookware for induction
There are other types of cookware with a base not
entirely ferromagnetic that are made for induction
cooking use.
Unsuitable pans
Never use pans made of:
▯
thin normal steel
▯
glass
▯
clay
▯
copper
▯
aluminum
Characteristics of the pan base
The characteristics of the pan base can influence the
evenness of the cooking results. Pans made from
materials which help diffuse heat, such as stainless
steel sandwich pans, distribute heat uniformly, saving
time and energy.
When using large cookware
on a smaller ferromagnetic
element, only the ferromag-
netic element heats up, so
heat might not be uniformly
distributed.
Cookware with aluminum on
the base reduce the ferro-
magnetic zone, so less heat
may be supplied or problems
with detection might occur.
For good cooking results, the
diameter of the cookware's
ferromagnetic area should
match the size of the element.
If cookware is not detected
on an element, try it on the
next smaller element.
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