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Operating Principle and Use of the Appliance
3. Operating Principle and Use of the Appliance
3.1 How the induction hob works
Cooking with induction is a safe, modern,
efficient and cost-effective cooking technique.
Through electromagnetic oscillations (1), generated
by the induction coils under the cooking zones (2),
the heat required for cooking is generated directly
in the metal base of the cookware and not indirectly
by heating the cooking surface.
The glass ceramic plate (3) only becomes hot
because it is ultimately heated by the cookware.
Compared to other hob types, this significantly reduces the
boiling time and there is no heat loss.
Overcooked food does not burn as easily, which also makes
cleaning and maintenance easier.
The heating process is not directly visible on the cooking zone,
as is the case with heating coils, for example.
Instead, pay attention to the corresponding cooking zone dis-
play (For description see "Control panel and display").
Intervalheating
Due to eco-design regulations and for safety reasons,
the hob heats at intervals.
The cooking zones switching on and off is normal
and does not indicate a product defect.
However, to avoid any problems, make sure
that your cookware is of good quality.
If the cookware is removed from the cooking zone
or does not meet the necessary requirements (see "Suitable
cookware and its use"), the electromagnetic field changes;
the automatic cookware detection is triggered and the cooking
zone is switched off accordingly (For a detailed description, see
the relevant sections under "Features..." and "General operation
and setting").
In this way, there is usually no danger of a cooking zone being
left on accidentally.
Nevertheless, switch off the cooking zones and hob with the
corresponding keys as soon as you are no longer using them.
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