Gaggenau IK 366-251 - Инструкция по эксплуатации - Страница 57

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Induction hobs

 Induction is a method of heat trans-

fer that makes optimum use of energy. The most

important characteristic of induction is the speed

and fast reaction time with which power is supplied

by the electromagnetic field. The result is that initial

boiling times are almost as short as with gas cook-

ers. And because with the induction method only the

bottom of the pan is heated, and not the hob, there

is no loss of unused heat. In practice, this is also

demonstrated by the fact that the hob itself hardly

heats up at all, so spilled liquids, etc. cannot burn

on. Also, on this type of cooking zone, you can use

pots and pans of all shapes and sizes: the induction

method “recognises” the size of the base of the

pan and heats an area of that size only, whatever its

diameter.

Another feature of this method, in addition to the

programmable boil-start and automatic cooking

timer, is the intelligent thermal cut-out feature,

which reacts to the removal of any vessel from the

cooking zone and uses its temperature sensor to

prevent cooking zones not in use from remaining

switched on. Even more power can be supplied when

and where it’s needed by the booster function,

which supplies 50 per cent more energy to a cooking

zone for a short time – ideal for quickly heating

large quantities of water. Pots and pans suitable for

induction cooking can be identified either by their

labelling or by the fact that a magnet placed on a

pan’s base stays in place.

Induction wok

 This is a single-zone induction hob

which is so powerful, it is the electric equivalent of

the gas wok. If the wok attachment is used, it is

possible to use woks of the original round shape.

The heat is concentrated in the centre of the wok,

for stir-frying. The effect is the same as with a strong

gas flame: the power is “audible”.

Knobs

400 Series

 All control knobs are designed to prevent

unintentional activation of the appliance, because

they need to be both pressed and rotated. Before a

knob can be turned, it must be pushed through a

clearly felt stop position. The temperature selection

knobs on electrical appliances may then be turned

in either direction, even past the zero position. The

setting selected for a cooking zone via a particular

knob position is then retained. Active cooking zones

are indicated by a discreet circular orange light. In

gas appliances, rotation of the knob is limited to one

direction; illumination of the ring is not possible.

200 Series

 The gas appliances are protected from

unintentional activation because their control knobs

need to be both pressed and rotated.

Memory function

 See graphical control panel.

Noodle basket

 See steamer.

Options menu

 See graphical control panel.

Pan detection

 Since only the bases of pans are

heated in induction cooking, different sized pots and

pans can be used on one and the same cooking

zone. A particularly practical characteristic of this

feature is that the induction system recognises the

diameter of individual pan bases, so that only that

area is heated. If a cooking vessel is pushed off the

cooking zone when it is on, it is automatically

switched off.

Residual heat indication

 All cooking zones on

Gaggenau‘s electric ceramic hobs are equipped with

separate individual residual heat indicators, to

indicate whether individual cooking zones are still

radiating residual heat after use.

Roasting zone

 Individual cooking zones can be

enlarged to suit the dimensions of various different

sized pans, roasters, etc., so that the entire surface

of the bottom of the pan heats evenly.

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