Information Sheet

OI64BB
omega 60cm four-zone induction cooktop
ID110909
code OI64BB
finish
black ceramic surface, frameless,
square edges
installation
built-in one-piece hob, can be
rebated into stone/resin benches for
flush mounting
actual size
580mmW x 510mmDx55mmH
(includes 5mm ceramic height)
cutout
560mmW x 490mmD
capacity
2 x 200mm diameter, 2300 watt zones
2 x 160mm diameter, 1400 watt zones
maximum load
7400 watt, 31 amp, hard wired, single
phase
thermostat
9 heat settings per zone
timers
independent kitchen minute minder
— 99 minutes individual
cooking zone timers 60 minute
maximum
safety
LEDs plus acoustic •
acknowledgment
cooling fan•
residual heat LEDs thermal •
overload protection
child safety lockout sequence•
individual zone heat level lock•
pan size
automatic electronic recognition
warranty
two years parts and labour
THE FOOD
Induction now enables the cook unprecedented control over all
aspects of hob cooking. From the lowest simmer to the very rapid
and even boil, the cooking is completely and easily manageable.
Texture, colour, avour have never been more assured.
INDUCTION
The OI64B 60cm ceramic cooktop has four induction cooking zones.
The heat for cooking is generated in the base of the cooking utensil
and not generated by a high-wattage element below the ceramic
cooktop surface. There is neither heat nor time lost in heating a
medium such as the element itself, and then the ceramic surface.
This energy (heat) creation is direct and fast. An induction ceramic
cooktop is extremely energy, time and cost efcient.
In each induction cooking zone there is an induction coil just
below the ceramic surface. This induction coil produces an
electromagnetic eld when electrical power is supplied to the
cooktop and the particular zone is selected. With the placement
of a magnetised utensil onto the induction zone, heat is created
instantly in the base of utensil. This instant and highly-controllable
heat cooks the food. Importantly, if the utensil is removed from
the induction zone, the electromagnetic energy (heat) is instantly
stopped. There is no waste of electricity.
PLEASE NOTE
Magnetised utensils with steel, steel mesh and cast-iron bases are
required for induction cooktops, though not all magnetised utensils
are suitable. When purchasing utensils, always check the label for
‘suitable for induction’. Advantageously, induction utensils can be
used on gas, ceramic and solid electric plate cooktops. However,
what is suitable for these latter cooktop versions is not necessarily
suitable for induction cooktops.
EFFICIENCY
An induction cooktop is the most efcient surface available. Its
efciencies are both singular and manifold —
PAN RECOGNITION
Each circular cooking zone represents a maximum power zone.
Cooking utensils smaller than the selected zone will work — that is,
be recognised by the zone provided it covers 60% or more of that
zone. For a particularly small utensil, choose a smaller induction
zone where the 60% minimum minimum utensil base area is most
likely to be met. Should a utensil not be suitable because of either
area requirement or incompatible material, the respective LED on
the cooktop will immediately indicate such.
speed
induction cooking is at least twice as fast as cooking
on gas or high-speed ceramic ribbon element
cooktops
response
adjusting heat levels up or down is instantaneous. Low
heat levels are achieved where double boilers are
required on gas cooktops for similar styles of cooking
energy
efciency
the cooking zone only responds to the area of the
utensil’s contact surface — a huge saving in heat
redundancy
electro-
magnetic
there are no physical elements to heat. The base of
the utensil is actually the heat source
room temp
because radiant heat (inefcient) is dramatically
reduced, actual cooking surfaces, that is, utensil
surfaces and hob surface, are at a minimum, thereby
radiating very little heat to the kitchen environs