Working Principle - Klarstein Future Chef Bedienungsanleitung

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WORKING PRINCIPLE

When the power connection is ON, the electric current will produce magnetic field in the
induction coil, which is embedded in the machine. As soon as the magnetic force lines
in the magnetic field touch the alloy steel pot/boiler, it will produce the heating effect,
which would lead to the heating of the food in the pot.
Whilst standard hotplates heat up themselves, in an induction hotplate the heat is
created in the base of the cookware. The hob itself does not heat up; it becomes hot
when food is heated upon it in a pan and the heat from the pan reflects onto the hob.
(Reverse heating).
This is caused by an energy field that generates heat only in magnetically conductive
materials, for example, pans made of iron. In other materials, such as porcelain, glass
or ceramic, the energy field cannot generate any heating effect.
Only use cookware that is suitable for induction hobs:
1. Suitable cookware consists of pots and pans with a base made of steel or cast
iron. You can identify these either by means of the markings on the pan or by
ascertaining whether a magnet clings to the base of the pan.
2. Unsuitable cookware is made from any kind of metal that is non-magnetic, such
as aluminium, copper and stainless steel, as well as non-metallic vessels made of
porcelain, glass, ceramic, plastic, etc.
3. Thin pan bases are better suited to induction cooking than thick sandwich bases.
The very short response times to setting modifications (short preheating period,
rapid and controllable browning) are not possible when pans with thick bases are
used. Only use cookware that is suitable for the size of the hob. This is the only way
to ensure that the induction hob functions perfectly. The base of the pan may not be
uneven, rather, it must sit flat. The diameter may not be less than 12 cm to ensure
that the energy field has an effect. Do not use pans with a diameter in excess of
20 cm.