How does Hotpoint induction-cooking work?
Unlike conventional electric hobs induction cookers do not work by directly heating the glass surface from underneath. The cooking vessel itself is the heating element. Heat is produced directly inside the pan, provided it is made of a ferromagnetic material, i.e. iron or steel. Because of this it is extremely important to use the correct pans. For further information on what type of pans you can use, click here Ease of use The beauty of Hotpoint induction hobs is that each plate can be controlled independently of its surrounding hotplates, for a fixed period at whatever temperature level the user requires. Details on how to control the hotplates with timed cooking, click here Safety After cooking, the surface of Hotpoint hobs can get hot as heat is transferred from the cooking vessel back onto the hob glass. For your safety, Hotpoint induction hobs have a residual heat indicator, which will be displayed (normally by a letter H adjacent to the heating zone selection key) until the hob
