Fulgor Milano FCLH 9008 ID WT BK - Инструкция по эксплуатации - Страница 25

EN

3

2 - Operating principle

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

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