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Mode of operation Induction hob
The hob is equipped with four induction hobs.
An induction coil below the glass ceramic hob generates an electromagnetic alter-
nating field which penetrates the glass ceramic and creates the heat-generating
current induced .
In an induction cooking zone, the heat is no longer transferred from a heating ele-
ment via the cooking vessel to the food to be cooked, but the required heat is
transferred to the food to be cooked.Heat is generated directly in the cooking ves-
sel with the aid of induction currents.
Advantages of the induction hob :
− Energy-saving cooking through direct energy transfer to the pot (suitable dishes
made of magnetizable material are required), increased safety, as the energy is
only transmitted when the pot is on ,
− Energy transfer between induction cooking zone and pot bottom with high effi-
ciency ,
− high heating speed ,
− The risk of burns is low, as the cooking surface is only heated by the bottom of
the pot, overflowing food does not burn solidly ,
− fast, fine-grained regulation of the energy supply .
How the extractor hood works
GUTMAN´s VIENTO hob extractor hood system has a cooking steam extraction
opening located between the four hobs.
A new, ingenious filter box system is used, which is integrated below the cooking
steam inlet opening and the outlet. This consists of two condensation grease fil-
ters and two activated carbon filters. The various filters can be removed conve-
niently without any tools.
The cooking fumes are largely cleaned of condensate, dirt particles, grease partic-
les and odour particles by this filtration.
The cleaned air is sucked out by means of a powerful fan motor, which is located
underneath the hob extractor hood .
The exhaust air is blown out by means of laterally extendable blow-out bars. The
individual power stages are controlled via the hob control panel.
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