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Mia IKP2212 Manual

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PRODOMUS
17
The system of induction cooking
The induction cooking plate and the cookware placed on it build up one unit by reason of electro-
magnetism. The emerging energy will change into heat directly in the bottom of the cookware.
This avoids heat loss which is caused by constant heating and permanent keeping warm on standard
cooking plates. It is not necessary to preheat, the induction cooking plate. When connected it always
is in the “Standby Mode”, without any power consumption.
Technical operating mode
A copper induction spool under the glass plate generates an alternating electro-magnetic field.
The eddy current creates magnetic fields which directly heat up the bottom of the cooking ware.
The eddy current changes immediately into heat. The glass plate itself stays cold. But the hot bottom of
the cookware releases its heat to the glass plate and heats it up. This means saving time and energy,
because compared with common cooking plates the cookware is heated up, not the heating element and
the glass plate itself. The heat input promptly adapts the changed settings and can be controlled in small
steps. The induction cooking plate reacts to change settings just as far as a gas stove. The energy
reaches the pot immediately without having to heat up other materials first. Induction technology
combines fast reaction with the basic advantage of highly precise adjustment of the heat consumption.
Suitable cookware
The most important is that the heat conductance of the cooking ware is extremely well, to guarantee a
constant heat distribution. The bottom of the cookware used with the induction plate has to be magnetic
(ferromagnetic). Recommended for use are enamelled pots made of magnetic steel, roasting tins made of
cast iron or special stainless steel cooking ware with a special steel “sandwich” bottom. The specialized trade
sells suitable cookware. Suitable is all cookware with a spiral symbol graven into its bottom.
Tip: Test with a magnet if the cookware you plan to use is suitable for induction cooking.
Note: Do not use cookware made of glass, ceramic or aluminium. This kind of cookware is
not suited for use with induction cooking plate.
Advantages of an induction cooking plate
Energy transfer only while cookware is put on the cooking plate = maximum energy saving
(up to ca. 50 %)
Heat is generated in the bottom of the cookware and immediately directed into the food. The
power preset is absorbed immediately into the cookware. This guarantees extremely high cooking speed.
High effectiveness during parboiling and minimum power consumption during cooking reduces total
energy consumption up to 30 %.
Precise controlling (by 3 different adjustable functions) guarantees quickly and tightly focused heat input.
Basically the cooking area stays cold, only the redirection of heat of the cooking ware warms it up.
As the induction cooking plate is only heated up by the heated cookware, the risk of scorching or
burning in of food residues is reduced. The induction cooking plate does not stay hot as long as
standard cooking plates (easy cleaning).
When the cookware is removed the device switches automatically into the Standby Mode.
The device detects whether suitable cookware is placed on the cooking plate. If not, no energy
is transmitted.
When operating the induction cooking plate with empty cookware, a temperature sensor turns
off the heating function in case of overheating.
… 17 …


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