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NIV 320B
*installation cost excluded
Induction technology generates heat directly to the pan, and loses minimal energy to the surroundings. Water boils up to 50% faster than a traditional hob, saving time and conserves as much as 40% of energy.
The induction plate is only activated upon contact with induction friendly pots providing more safety.
With Induction cooking, heat is conducted directly to the pan while the cooktop has minimal residual heat. Areas beyond the activated cooking zone remains cool throughout cooking process which minimizes users from scalding themselves.
The hob switches off automatically if its settings is not modified after prolonged time.
All Ariston hobs are equipped with a safety lock to prevent settings from being modified or activated during cooking.
With 9 levels of power setting, one can have better and precise control of their cooking temperatures with the easily adjustable touch control to deliver an optimum cooking result. Have no concern whether it is melting butter and chocolates or cooking meat.
Know when it is safe to touch or clean your hob surface as the indicator stays lit even after the hob has been switched off until the surface cools down to a touch-safe temperature.
With a flushed surface, clean your hob easily with no hassle.
The hob automatically adjusts power distribution across both cooking zones to ensure its limit is never exceeded to avoid overloading.
Pause your cooking for a short interval if needed, and the hob will reduce its power level to the minimum to avoid overcooking. Resume your cooking by simply deactivating as the power automatically reverts to the previous setting.
Activate the booster function to 2.5kW to speed up cooking by up to 50%. The integrated power management ensures no overloading occurs.
The timer can be used to set desired cooking time for each zone, from 1 to 99 minutes. The cooking zone will be switched off automatically after timer countdown completes.
Rather than using heating elements under the glass to heat the pan, induction actually heats the base of the pan. The copper coil underneath the vitroceramic surface creates an electromagnetic field which is captured by the steel base pot and heats the pot bottom directly, thus cooking the food placed inside it in a very effective way.
Induction hobs require ferromagnetic pans, in steel, multi-layers or cast iron. Pots and pans suitable for induction cooking can be identified either by their labels or by the fact that a magnet placed on a pan’s base stays in place; then your pot is magnetic, and thus will work with an induction hob.
