Eltac IN 20 Bedienungsanleitung Seite 16

Stay 1 m away from appliances being sensitive to electromagnetic
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fields (e. g. screens, watches, electronic appliances and magnetic
record carriers).
Do not operate the appliance in the vicinity of sources of
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heat (oven, gas flame etc.) and do not operate it in explosive
environments, where inflammable liquids or gases are located.
Attention! Hazard of fire! This appliance is not qualified for
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installation.
• Pull the power plug after each use for safe switch-off.
• Do not use the appliance as space heater.
INTRODUCTION
Cooking with induction is based upon a heating principle that is completely different from
cooking on conventional cooktops. The heat is generated straight in the pot bottom by
eddy currents. The cooktop itself is not heated, but only the bottom of the cooking vessel.
Consequently, the usual heat losses are avoided and the efficiency of the energy expended is
optimised.
Advantages of induction cooking
• As the pot bottom is heated instantaneously, induction cooking is very energy-saving (saves
up to 50 % in comparison with other cooking methods).
• The induction cooktop generates or interrupts the heat supply immediately after the
activation of the control. This efficient energy utilisation allows for an exact control of the
heat supply and is furthermore time-saving in the cooking process.
• A further amount of time is saved on account of the extreme speed by which energy is
available after switch-on. No waiting times! For instance, when heating 2 l of water you will be
60 % quicker than you are on conventional cooktops!
• Induction cooking provides for extra safety: Even when the cooking utensils are removed
from the cooktop without having turned it off, the heating process is interrupted
automatically. In case a cloth or another combustible material should be placed on the
cooktop by accident, it cannot burn even if the cooktop has been activated.
• After the cooking process, nothing but the residual heat emitted by the pot is noticeable on
the glass ceramic plate.
• The cooking surface is very easy to clean. As it is not heated directly, leftovers cannot scorch.
Neither do you have to wait for it to cool before cleaning.
Selecting pots and pans
• Suitable: any flat-bottomed (12 - 23 cm in diameter) cooking utensils made of iron, such as
enamelled pots, pots made of cast iron or of magnetic stainless steel.
• Unsuitable: any cooking utensils consisting of aluminium, copper, glass or ceramic, pots made
of unmagnetic stainless steel, as well as any pots having a pot diameter of less than 12 cm.
• Tip: Check by means of a magnet whether the pot bottom is suitable. If the magnet clings to
the outside of the pot bottom, the vessel is qualified for induction cooking.
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