Gastros InductCook 330 Betriebsanleitung Seite 21

Induction cooking has many advantages. Here are the key ones:
• Very high effectiveness of around 95 % = high efficiency = high cooking capacity = minimal power loss
• Ready to use immediately at full power, because electrical energy is converted instantly into heat in the pan base
– no heating-up time!
• Low energy consumption compared to electrical cooking systems
• Very short boiling time with highly sensitive energy metering
• Minimal radiation of heat = lowest possible temperature in the kitchen =
• optimum working environment and minimal levels of vapour
• Optimum hygiene and very easy cleaning
• Very low operating costs (energy, cleaning)
• Safety electronics for high operating safety (pan recognition, idle cut-out, overheat protection)
Cookware
Poor-quality or damaged cookware can pose a risk to your InductCook
cause the electronics to overheat excessively, reducing their lifespan. Buckled and worn-out cookware is dangerous.
Because the base of the pan is often deformed as a result, there is no proper heatconducting contact between the pan
and the ceramic plate, and the fitted heat sensor cannot respond. It may not be possible to automatically prevent the
pan from overheating again to very high temperatures (potentially becoming red-hot), which could have serious con-
sequences for your InductCook
Optimum induction cooking will only be achieved with the right cookware! There are major differences in the way pots
and pans convert induction power into heat. It is the cookware material and the thickness of the base that determine
how efficiently induction power is converted into effective heat in the pot or pan. It is also important for the cookware
to be in good condition, particularly the base.
The Right Material
Cookware made entirely from multi-component material is the best choice for any chef. These pots and pans contain
one or more layers inside the material that optimally convert the induction power into heat and efficiently pass this
heat on. Also, they usually require less care than conventional cookware made of singlelayer material. Pure iron cook-
ware is very suitable for use with induction cookers, but has the disadvantage that it requires a lot of care. Cookware
with attached bases (pressed or welded on) made of induction-friendly material is also suitable. As a general rule,
heat is not conducted so well into the sides of the pan as if the base were made entirely of multi-component material
or pure iron. In the case of cookware with attached bases, the base shall cover at least 85 % coverage.
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330 induction appliance or, in the worst-case scenario, kitchen staff.
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330 appliance! Worn-out pots and pans can
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