With an induction cooktop, the heat is generated exclusively in the base of the pot. And that you also place them in the middle of the cooking zone. You should ensure that your pots and pans correspond as precisely as possible to the diameter of the respective cooking zone. However, there are also many variables: The specific temperatures depend on which stove you are using, how long you have been cooking, how high you have set the temperature, and also on the cookware used. The surrounding area, as well as work surfaces and furniture, remain relatively cool. Only the areas above the heating elements, the cooking zones, are heated. The transparency of the glass-ceramic as well as its electrical properties enable the use of displays and touch switches (touch control) in state-of-the-art cooktops. The operation of the cooktop is also important. The smooth surface of glass-ceramic makes it particularly easy to clean. Gas: A burner above the glass-ceramic panel heats the pot sitting on the pot rests.

The pot transfers then the heat up to the food. This causes eddy currents to flow through the glass-ceramic and onto special cookware made of ferromagnetic material, which heat the metal of the pot. Induction: A coil with current flowing under the cooking surface generates an electromagnetic field.As the material isonly a few millimeters thick, the heat transfer is particularly efficient. Radiant heating: The glass-ceramic surface developed by SCHOTT transfers the heat generated by the radiator beneath the cooking surface to the bottom of the cookware.The function depends on the selected heating system:

Hotpoint stove owner's manual