INDUCTION
Enamel cookware is induction cookware
The reason: enamel cookware has a magnetisable iron core that warms up the base and walls extremely quickly.
Enamel cookware
is
is
induction cookware
INDUCTION COOKING WITH ENAMEL COOKWARE
Cookware made of RIESS enamel is particularly energy-efficient. It uses more than 97% of the power output of the stove. This reduces the energy consumption by up to 30%.
Induction stoves therefore heat up the enamel cookware extremely quickly. In the case of enamel (a material made of glass and iron) glass and iron expand differently when heated up. It is therefore important to not start on the highest heat so that both materials warm up evenly. It still heats up quicker than with normal stoves and this prevents the pot and pan bases from warping. Our test kitchen has put together the most important information for induction cooking so that this does not happen.
IMPORTANT NOTES
- Adhere to the instructions for use of the stove regarding the power output of the switching steps. Here are some guide values:
- Boiling water at 100°C = 500 Watts
- Frying at 180°C = approx. 1.700 Watts
- Never heat up empty cookware.
- Ensure that the diameter of the pot and hob match as far as possible.
- Always start with a small power output, and increase it to the desired power output step by step. NEVER use the boost function (exception large quantities of liquid from 6 litres)
- Constantly watch the cooking process. The automatic switch-off of the temperature sensors often does not react fast enough in the case of heating up too quickly.
- Do not touch the glass ceramic area of the cooking zone after cooking. It can be very hot due to the warmed pot base.
