Bosch NIT8066UC Manual

Page of 68
9
Cooking by induction
Advantages of induction cooking
When cooking with induction, heat is generated directly 
in the base of the pan. This provides many benefits for 
you: 
Time saving when boiling and frying. Cookware is 
heated directly.
Less energy is consumed.
Easy cleaning and maintenance. Spilled food does not 
burn onto the cooktop so quickly.
Controlled supply of heat and increased safety. The 
burner reacts immediately to any power change, so 
heating can be dosed precisely. Heating is interrupted 
when you remove the cookware from the burner even 
if the burner is still switched on.  
Cookware
Only ferromagnetic cookware made of the following 
materials is suitable for induction cooktops:
Enameled steel
Cast iron
Induction-capable cookware of stainless steel. 
To determine whether the cookware is suitable, check 
whether the base of the pot or pan attracts a magnet.
There are other induction-capable pots and pans whose 
bases are not completely ferromagnetic.
Unsuitable cookware
Do not ever use adapter plates for induction or cookware 
made of:
Traditional stainless steel
Glass
Clay
Copper
Aluminum
Characteristics of the pan base
The characteristics of the pan base can influence the 
evenness of the cooking results. Pans made from 
materials which help diffuse heat, such as stainless steel 
sandwich pans, distribute heat uniformly, saving time and 
energy.
No pan or improper size
If no pan is placed on the selected element, or if it is 
made of unsuitable material or is not the correct size, the 
power level displayed on the element indicator will flash. 
Place a suitable pan on the element to stop the flashing. 
If you take longer than 90 seconds to place a suitable 
pan on the element, it will automatically turn off.
Empty pans or pans with a thin base
Do not heat up empty pans, or use pans with a thin base. 
The cooktop is equipped with an internal safety system. 
However, an empty pan may heat up so quickly that the 
"automatic switch off" function may not have time to react 
and the pan may reach very high temperatures. The pan 
base could melt and damage the cooktop glass. In this 
case, do not touch the pan and switch the cooktop off. If 
the cooktop fails to work after it has cooled down, please 
contact the technical service.
Pan detection
Each element has a minimum limit for detecting pans, 
which varies depending on the material of the pan you 
are using. You should therefore use the element that best 
matches the diameter of your pan.
If the base of the cookware it 
not completely ferromag-
netic, only the area that is 
magnetizable will get hot. 
Thus it can happen that the 
heat is not distributed evenly.
If the base of the cookware is 
made from aluminum, 
among other things, the fer-
romagnetic area is also 
reduced. It can be that this 
cookware will not become 
truly hot or it may not be 
detected at all.
To get good cooking results, 
we recommend that the 
diameter of the ferromag-
netic area of the cookware 
match the size of the burner. 
If a pot or pan is not 
detected on a burner, try it 
again on a burner with a 
smaller diameter.