Gaggenau VI 411 15 in. Electric Induction Cooktop

Gaggenau 15" Induction Cooktop, Model VI411610

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. In practice, this is also demonstrated by the fact that the cooktop itself hardly heats up at all, so spilled liquids, etc. cannot burn. Also, on this type of cooking zone, one can use pots and pans of all shapes and sizes: the induction method “recognizes” the size of the base of the pan and heats an area of that size only, whatever its diameter. Another feature of this method, in addition to the programmable boil-start and automatic cooking timer, is the intelligent thermal cut-out feature, which reacts to the removal of any vessel from the cooking zone and uses its temperature sensor to prevent cooking zones not in use from remaining switched on. Even more power can be supplied when and where it’s needed by the booster function, which supplies 50 percent more energy to a cooking zone for a short time – ideal for quickly heating large quantities of water. Pots and pans suitable for induction cooking can be identified either by their labeling or by the fact that a magnet placed on a pan’s base stays in place.

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. Many delicate foods, such as fish, can be prevented from “falling apart” by being kept at a constant temperature below boiling point. With this function, food can also be gently heated up or kept warm for long periods without drying out or losing its flavor.

Pan detection

Since only the bases of pans are heated in induction cooking, different sized pots and pans can be used on one and the same cooking zone. A particularly practical characteristic of this feature is that 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.

Residual heat indication 

All cooking zones on Gaggenau’s electric glass-ceramic cooktops are equipped with separate individual residual heat indicators to indicate whether individual cooking zones are still radiating residual heat after use.

Vacation lock

After running for four hours, the appliance automatically switches itself off if it receives no operator commands during this time.

Knobs 

All control knobs are designed to prevent unintentional activation of the appliance, because they need to be both pressed and rotated. 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. A discreet circular orange light indicates active cooking zones. In gas appliances, rotation of the knob is limited to one direction; illumination of the ring is not possible.

Optional Automatic cooking timer 

The time at which you desire one or more cooking zones to be switched off automatically can be selected up to 90 (CK) or 99 (VI) minutes in advance. The integral clock can be used as a timer independently of the function set for the appliance..