Hotpoint BE82 User Manual download pdf (Page 6)

Induction Cooking

Unlike conventional heating zones, an induction heating zone does not heat the glass

surface. The cooking vessel itself is the heating element. Heat is produced directly in the

pan, provided it is made of ferromagnetic material, ie. iron or steel.

Your induction hob offers a number of advantages:

Performance

The heating zones on the hob are powered separately, meaning that you can use them

all at the same time, at their maximum rated output, if required.

The fast temperature rise and low thermal inertia of induction heating zones allows for

great flexibility in adjusting the heat. Induction heating zones are suitable for cooking

all kinds of dishes, from the highest settings to the lowest of simmers for delicate foods

such as sauces and chocolate.

Ease of use

The spacing of the heating zones, their different power levels and the timers make the

hob very easy to use. A power indicator displays the setting of each heating zone.

Safety

After cooking, the surface of the hob can be dangerously hot, as the cooking vessel

and its contents heat the glass. For your safety, each heating zone has a residual heat

indicator that remains lit until its temperature has fallen below 60˚C, even after the

hob is turned off. This is indicated by ‘H’ adjacent to the heating zone selection key.

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Hotpoint BE82 User Manual Page 6