Technical background
- Energy-saving technology
- High safety and reliability
- Short heat-up times
- Induction stoves take up little space
- Easy to clean
- Ferrous (magnetic) cooking vessels are required
The difference with induction cooktops (hobs) is that it is not the cooking surface which is heated
up, but rather the vessel itself. An electro-magnetic field penetrates the base of the ferrous cooking
vessel and the heat generated is transferred (induced) directly in the pot or pan.
The benefits
This progressive technology provides a number of outstanding benefits for professional caterers:
- The heat up time is comparable to that of a gas flame.
- Much less energy is consumed than by conventional electric stoves.
- There is little danger of inflammation because only the base of the vessel is heated.
The problems
The main problem with induction cooking is that the base of the pot or pan assumes the function
of a conventional hob. The base thus heats up to a far greater extent than ever before.
The base can overheat much faster than with conventional cooking methods. The material becomes
discoloured at temperatures above 350°C and suffers irreparable damage at temperatures over 600°C.
The normal temperature of the base during cooking is around 200°C.
Thus please observe the following instructions for using induction cooktops.
Safety instructions
Non-magnetic stainless steel 18/10 also contains weak magnetic fields!
In magnetic metal components, the induction energy is converted into heat. Such heat
conversion generally does not take place in rust-proof stainless steel 18/10, although
this statement needs to be qualified. During deep drawing of the steel sheets, the atomic
lattice is shifted and weak magnetic fields are formed in areas of higher deformation.
These low magnetic fields are negligible given moderate induction currents. Depending on
the form of the vessel, magnetic fields cannot be avoided. Yet they do not mean that its
rust-proof properties are impaired.
If formed chromium nickel-stainless steel is exposed to strong induction fields or is subject
to these over a long period, this can lead to surprisingly high heating of the pan. For example,
the lid of the vessel can become so hot that there is a danger of people being burnt.
Instructions for use
- Regulate the induction heat only to the level necessary for the cooking process!
- The diameter of the induction field should not be significantly larger than that of the pot or pan!
- Do not place a lid or any other cookware on active induction fields!
- Avoid overheating the base by using the kitchenware without contents which lead off heat (heat up).
