Frigidaire FPCF3091LF Complete Owner's Guide (English) - Page 12

BEFORE SETTING SURFACE CONTROLS About the induction cooking zones Induction cooking directly heats the pan; heating will only begin when cookware is placed on the zones. Two induction cooking zones are available (See Fig. 1). induction cooking zone induction cooking zone front of cooktop Fig. 1 Benefits of induction cooking zones: Fast and efficient - The induction cooking zones heat faster while using less energy. Induction power levels are quick to boil and efficient when simmering. A cooler cooktop - A unique feature of the induction cooking zones are whether turned on or off, the cooking zones remain cooler than radiant elements. Virtually no wasted heat is produced since the heat begins with the presence of cookware. Easy cleanups - The cooler cooking zone (when compared to radiant elements) makes cleanups easier. Spills resist sticking or burning so they wipe up easier. Magnetic detector - The cooking zone has a sensor that automatically detects whether cookware is magnetic. This will reduce accidental "turn-ons", such as setting down utensils on a hot element like spatulas or spoons. Pan size detection - The pan size recognition sensor automatically detects and adapts the induction cooking zones to the pan sizes in use for consistent, more even cooking. More responsive - The induction cooking zones are more responsive than their electric or gas counterparts because only the pan heats. This type of cooking heats easier and will be just as responsive when reducing to a simmer. Use cookware with magnetic based material Induction cooking works only with cookware made with magnetic base material such as cast-iron or most stainless steel cookware. When purchasing cookware for induction cooking, look for cookware specifically identified by the manufacturer for use with induction cooktops or marked "Induction Ready". If you are not sure, use a magnet to test whether the pan material type will work. If a magnet sticks to the bottom of the cookware, the material type is correct. Operational noises The electronic processes involved with induction cooking may create some unusual background noises. You could hear a slight "buzz" sound when cooking. These noises are normal and are a part of the induction cooking process. Some cookware will "buzz" louder depending on the material. The "buzz" sound may be more noticeable if the contents of the pan are cold; as the pan heats up, the sound will decrease. If the power level setting is reduced, the sound level will also decrease. NOTE When using the induction cooktop, operational noises are more noticeable while cooking at the "Pb" level. Very loud noises are not part of normal induction cooking. CAUTION • Unlike radiant surface elements, the induction zones will not glow red when they are hot. The glass surface may be hot from residual heat transferred from the cookware and burns may occur. • Do not touch hot cookware or pans directly with hands. Always use oven mitts or pot holders to protect hands from burns. • Do not slide cookware across cooktop surface. Doing so may permanently damage the appearance of the ceramic cooktop. 12