FEATURES
# Induction Cooking - Induction is a method of heat transfer that makes optimum use of energy. The most important characteristic of induction is the speed and fast reaction time with which power is supplied by the electromagnetic field. The result is that initial boiling times are almost as short as with gas cookers. Because the induction method heats only the bottom of the pan and not the cooktop, there is no loss of unused heat.
# Electronic temperature control - The graduated temperature regulation (in 10°F increments) makes it possible to cook at precisely defined temperatures (water temperature of between 190°F and 212°F) or to steam at 100°C.
# Residual heat indicator - Every zone on a Gaggenau glass-ceran cooktop has its own residual heat indicator, which lights to show that the zone is still radiating heat and remains lit until the temperature reaches a safe level.
# Pan Detection - The induction system recognizes the diameter of individual pan bases, ensuring only that area is heated. If a cooking vessel is pushed off the cooking zone when it is on, it is automatically switched off.
# Vacation Lock - After running for four hours, the appliance automatically switches itself off if it receives no operator commands during this time
# Control Knobs - Before a knob can be turned, it must be pushed through a clearly felt stop position. The temperature selection knobs on electrical appliances may then be turned in either direction, even past the zero position. The setting selected for a cooking zone via a particular knob position is then retained.
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