Every stove behaves slightly differently when cooking – depending on the type of stove and cooktop and the specific characteristics of the individual stove model. There are electric stoves with multiple, ceramic, halogen or induction cooktops and gas stoves.
Multiple cooktops are conventional steel or iron burners which utilize their high heat conductivity to transport heat. Ceramic cooktops are glass ceramic burners whose heat is generated by irradiation. Halogen cooktops heat the cookware by means of infrared irradiation. Induction cooktops generate alternating magnetic fields which are converted to heat in the base of the pot.
The following applies for all stove types:
For delicate foods and small quantities you should select a lower setting, and for larger quantities a higher setting. The table below shows the correct settings. You will find more detailed information in the operating instructions for your stove.