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2. USE
USING THE HOB
The induction cooking system is based on the physical
phenomenon
of
magnetic
characteristic of this system is the direct transfer of energy
from the generator to the pot.
Benefits: When compared to electric hobs, your induction
hob is: Safer: lower temperature on the glass surface.
Faster: shorter food heating times. More accurate: the
hob immediately reacts to your commands. More efficient:
90% of the absorbed energy is transformed into heat.
Moreover, once the pot is removed from the hob, heat
transmission
is
immediately
unnecessary heat loss.
USE OF COOKWARE
● Cookware
Only use pots bearing this symbol.
Important:
to avoid permanent damage to the hob surface, do not use:
• cookware with a base that is not perfectly flat;
• metal cookware with an enamelled base;
• cookware with a rough base, to avoid scratching the hob
surface;
• never place hot pots and pans on the surface of the hob's
control panel.
• Not all induction pots work efficiently due to the base only
partially consisting of ferromagnetic material! When
purchasing pots or pans ensure that:
• the base is made entirely from ferromagnetic material. If
this is not the case, heat transmission and uniformity will be
less efficient, and the temperatures of the pot/pan surface
may not be suitable for cooking
• The base does not contain aluminium: the cookware does
not heat and may not be recognised by the inductors.
• Bases that are not flat or have rough surfaces.
• These lower the contact surface area between the
inductor and the cookware, reducing efficiency and
harming the cooking experience.
induction.
The
main
interrupted,
avoiding
●Pre-existing cookware
You can check if the pot material is magnetic simply by
using a magnet. Pots are not suitable if they are not
magnetically detectable. The indications from the previous
paragraph also apply here.
● Recommended pot bottom diameters
IMPORTANT: if the pots are not of the correct size, the
cooking zones will not switch on. To see the minimum
pot diameters for each individual zone, consult the
illustrated section of this manual.
● Energy saving
Use pots and pans with a bottom diameter equal to that of
the cooking zone; Use only pots and pans with flat bottoms;
- Where possible, keep the lid on pots during cooking;
Cook vegetables, potatoes, etc. with a minimal amount of
water to reduce the cooking time; Use the pressure cooker,
as it further reduces energy consumption and the cooking
time; Place the pot in the centre of the cooking zone drawn
on the hob.
USING THE EXTRACTOR FAN
The extraction system can be used in the duct-out version
with external evacuation, or in the recirculating version with
filtering and internal recirculation.
Consult
the
website
www.shop.elica.com to view the full range of available
kits for the various installations in both the recirculating and
duct-out version.
●
Duct-Out Version:
Vapours are exhausted outside via a series of pipes (to be
purchased separately). Connect the product to wall-
mounted exhaust pipes and holes with a diameter
equivalent to the air outlet (connecting flange). For more
information on the pipes and their dimensions see the page
relating to accessories in the installation manual - Duct-Out
version. The use of pipes and outlet holes in the wall with a
smaller diameter will reduce the extraction performance
and drastically increase the noise level. All responsibility in
this regard is therefore denied.
For maximum extraction efficiency: • We recommend a
maximum pipe route length of 7 linear metres. • We
recommend using no more than two 90° bends along the
entire 7 linear metres • Avoid drastic changes in the ducting
diameter, seeking to maintain a diameter of Ø 150 mm (or
a rectangular section of 222 x 89 mm).
●
Recirculating Version:
The extracted air will be filtered through special grease and
odour filters before being sent back into the room through
17
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