Thermador CIT36XKB Manual Do Proprietário

8

When cooking with induction, the heat is generated 

directly in the bottom of the pot. This provides many 

benefits for you:

▯

Less time spent boiling and frying. The cookware is 

heated directly.

▯

▯

Easier care and cleaning Overflowing foods don't 

burn onto the cooktop as quickly.

▯

Controlled heat supply and safety. The induction 

generates or interrupts the supply of heat immediately 

after each operation. Heating is interrupted if you 

remove the cookware from the cooking zone, even if 

the cooking zone is still on.

Appropriate cookware
Use only ferromagnetic dishes made of enameled steel, 

cast iron or special induction dishes made of stainless 

steel.

Other cookware for induction
There are other types of cookware especially made for 

induction cooking whose base is not entirely 

ferromagnetic.

Inappropriate cookware
Don't use cookware made of conventional stainless steel, 

glass, ceramics, copper or aluminum.

Checking dishes
Your dishes are suitable if the pot or pan bottom attracts 

magnets. Pot manufacturers generally indicate whether 

cookware is suitable for induction cooking.

Cookware bottom
The composition of the cookware bottom can affect the 

cooking result. The material of the cookware bottom 

should evenly distribute the heat. A good choice is, for 

instance, a sandwich bottom made of stainless steel.

9

RISK OF BURNS
Do not heat empty cooking vessels or cookware 

with a thin bottom. This may cause an empty 

cooking vessel to heat up so quickly that the safety 

lock isn't activated in time and a high temperature is 

reached. The cookware bottom may melt and 

damage the glass ceramics of the cooktop. Don't 

touch the hot cooking vessel. Turn off the cooking 

zone. If the cooktop doesn't work after the cooking 

zone has cooled down, please call customer 

service.

Pot detection
The position, size and shape of the cookware used is 

automatically detected by the cooktop. Sizes with a 

diameter of 3" (80mm) to 13¼" (340mm) are suitable.
Note:  The cooking position indicators may differ from 

the actual size and shape of the cookware. This is 

normal and does not adversely affect the correct 

operation of the cooktop.

When using large cookware 

on a smaller ferromagnetic 

area, only the ferromagnetic 

zone heats up, so heat might 

not be uniformly distributed.

Pans with aluminium areas 

inserted in the base reduce 

the ferromagnetic area, so 

less heat may be supplied 

and the pan may be difficult 

to detect or not be detected 

at all.