Operating Principle; Induction; Containers - Fulgor Milano FCLH 9008 ID WT Installación Uso Y Mantenimiento

Induction

Heating by induction is the most efficient form of cooking
available.
The heat is generated by an electromagnetic field, directly on
the bottom of the pan or pot used.
The surface which is free from contact remains virtually cold.
When the cooking time is up and the container is removed,
there is no residual heat. It is efficient become there is no waste
of energy due to dispersion, as happens with gas burners, it is
30 to 50% faster than normal hobs using HGL technology and
allows energy savings of up to 25%.
If liquid overflow from the container, it does not stick to the
surface of the hob, because this is just slightly warm.

Operating principle

This is based on the electromagnetic properties of most cooking

containers.

The electronic circuit governs the operation of the coil (inductor),
creating a magnetic field.
The heat is transmitted by the container to the food.
Te cooking process takes place as follows:
• minimum dispersion (high performance);
• the removal of the pan (simply lifting it) automatically stops
the system;
• the electronic system allows maximum flexibility and
precision of regulation.
Fig. 1
1 - Recipient
2 - Induced current
3 - Magnetic field
4 - Inductor
5 - Electronic circuit
6 - Electricity supply
2 - Operating principle
Containers
Use only ferromagnetic cookware for induction cooking, for
example:
• enamelled steel tableware
• cast iron cookware
• special stainless steel cookware, suitable for induction
cooking.
To understand if the cookware is suitable for induction, check
if the base of the cookware is attracted by a magnet or check
the manufacturer's instructions.
There is also induction cookware that does not have a
completely ferromagnetic base:
• If the base of the cookware is made of only partially
ferromagnetic material, only the ferromagnetic surface
heats up. Therefore it may be the case that the heat is not
distributed evenly. The non-ferromagnetic zone may have
too low a temperature for cooking.
• If the base of the cookware also consists of aluminium parts,
the surface in ferromagnetic material is also reduced. It may
be the case that this cookware does not heat up properly or
that it is not recognised at all.
Inadequate containers
Never use diffusers or containers made of:
• normal fine steel
• glass
• terracotta
• copper
• aluminium
EN
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