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Idiomas disponibles
Cooking by induction
Advantages
of
induction
cooking
Proper cookware
Ferromagnetic
pans
Special induction
cooking
cookware
Check the pans with a
magnet
Improper
cookware
Characteristics
of the pan
base
No pan or improper size
Induction cooking constitutes a radical change in the traditional form of heating,
given that the heat is generated directly in the pan. Therefore, it has a number of
advantages:
÷
Greater speed in cooking and frying; as the pan is heated directly.
÷
Uses less energy
÷
Greater convenience
and cleanliness; food spilled on the cooktop surface
will not burn.
÷
Cooking control and safety; The cooktop heats up or cools down
immediately after the controls are set. The induction cooktop also stops
supplying heat if the pan is removed without first turning off the power.
Only ferromagnetic pans are suitable for induction
cooking. These can be of
•
enameled steel
•
cast iron
•
special stainless steel utensils for induction cooking.
There is another type of special cookware for induction cooking with a base that is
not entirely ferromagnetic. Check the diameter. It could affect both the detection of
the cookware as well as the results of the cooking.
Check that the bases of your pans are attracted by a magnet to find out if they are
suitable. The manufacturer normally indicates if pans are suitable for induction
cooking.
Never use pans made of:
•
thin normal steel
•
glass
•
clay
•
copper
•
aluminum
The characteristics of the pan base can influence the evenness of the cooking.
Pans made out of materials that diffuse heat, such as pans with a "sandwich" of
stainless steel, spread heat uniformly, saving time and energy.
If no pan is placed on the selected element, or it is not of a suitable size, the
cooking element shown on the element indicator will flash. It will stop flashing once
a suitable pan is placed on the element. If you take longer than 90 seconds to place
a suitable pan on the element, it will automatically turn off.
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