Design
| Number of burners/cooking zones |
4 |
| Hob type |
Induction hob |
Ergonomics
| Residual heat indicator |
Y |
| Electronic ignition |
Y |
| Control type |
Sensor |
| Timer type |
Digital |
| Child lock |
Y |
| Timer |
Y |
PVI 640 CBA, 4 hobs, black
Operation:
Induction are equipped with special induction coils generate a magnetic field. When an iron pot is resting on the cooking area creates a reaction that converts the energy of the magnetic field into heat that heats the pan directly. The advantage is thus that the heat generated is transferred directly to the bottom of the pot without dispersion.
Which pots to use:
With induction can be used all the pots, the bottom of p in ferrous material such as stainless steel utensils, steel. The hob Candy promptly report the use of a material not compatible and the presence or absence of a pot resting on the surface.
There are many advantages of the induction cooking, among them are:
Maximum efficiency:
With a yield of 90% induction is the method of cooking more efficient. There is no heat loss and therefore reduce fuel consumption and avoid wastage.
Quick cooking:
Not being dispersed heat, the cooking times are reduced, are little more than 3 minutes to bring to a boil 1lt of water (compared to 7 minutes of electric pianos).
Absolute security:
The cooking zone is activated only when in contact with the pot, avoiding accidental firing. The surface of the floor is always cold thus avoiding the possibility of sunburn.
Cleaning:
The surface of the floor is smooth without any hindrance for cleaning. Even the liquid coming out from the pot does not accidentally burned because of the low temperature achieved by the plan.
Extreme precision:
The adjustment is accurate, and the temperature is perfect for cooking that require high power (to boil water for pasta) is very sensitive to cooking (mousses, sauces, keeping it warm).
