Wolf CT36I/S ユーザーズマニュアル

nduction cooking has been used in Europe for decades

by professionals and homeowners demanding the best
in performance.

In induction cooking, the electricity flows through a coil
to produce a magnetic field under the ceramic cooktop.

When a cast iron or magnetic stainless steel pan is
placed on the ceramic glass surface, currents are
induced in the cooking utensil and instant heat is gener-
ated due to the resistance of the pan. Induction only
works with cooking vessels made of magnetic materi-
als, such as cast iron and magnetic stainless steel (it
will not work with aluminum or copper pots). To test the
cookware, a magnet must stick to the bottom of the
vessel in order to function.

Induction cooking is so efficient that it out-performs gas
and electric cooktops. There is no wasted heat because
energy is supplied directly to the cooking vessel, so
nearly 90 percent of the energy gets used to cook.

You can keep sauces and chocolates melted at 50 watts
of power, or with the touch of a finger, activate the
Hi-Power boost feature and boil water in nearly half the
time you normally do.

The new induction cooktops will be available in October
2007.