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With AEG’s induction cooktop technology, control is even faster and more responsive than with gas.
An electromagnet beneath the glass surface creates a powerful field which heats the pan itself directly, not the glass (technically, it’s a process call ‘the Joule effect’).
Because the heat is generated in the pan itself, you don’t need to take a pan off the cooktop to stop it boiling over. Controls and indicators are integrated into the cooktop’s surface through a DirekTouch touch-sensitive panel, allowing you to adjust the heat instantly and precisely.
Induction cooktops offer maximum safety, automatic pot recognition ensures even if the cooktop is accidentally switched on, it will not heat up unless a pot or pan is placed on the cooking zone.
Induction cooktops are extremely easy to keep clean, the smooth ceramic surface can be wiped quickly, and spillages don’t burn or bake on because the area surrounding the pan stays cool.
Suitable induction cooking utensils:
As a general rule pots only work with Induction cooktops if the bottom covers at least two thirds of the heating zone, though the most sufficient heat transfer requires that the pot cover 100% of the heating zone. The material of these pots is important, with pots with ferro-magnetic bottoms being most suitable for example steel enamel and cast iron. The simple test to see if your pots or pans are suitable for induction is if a magnet sticks to the base of your cookware.
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