Ceramic Hob General Information
PANS SHOULD BE:
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
Not deeply ridged
But essentially Flat
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Always ✓ | Never ✗ |
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● Use good quality flat- | ● NEVER Use gauze, metal |
based cookware on all | pan diffusers, asbestos |
electric heat sources. | mats and stands e.g. Wok |
● Always ensure pans have | stands – they can cause |
clean, dry bases before | overheating. |
use. | ● NEVER Use utensils with |
● Ensure pans match size of | skirts or rims e.g. buckets |
heating area. | and some kettles. |
● Remember good quality | ● NEVER Use badly dented |
pans retain heat well, so | or distorted pans. |
generally only a low or | ● NEVER Leave an element |
medium heat is necessary. | switched on when not |
● Ensure pan handles are | cooking. |
positioned safely and | ● NEVER Cook food directly |
away from heat sources. | on a heat source. |
● Always lift pans, do not | ● NEVER Drag or slide |
drag. | utensils, along the hob |
● Always use pan lids | surface. |
except when frying. | ● NEVER Stare at Halogen |
● Deal with spillage | heating units. |
immediately but with |
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care. |
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THE BEST COMBINATIONS
This table is a general guide to the types of pan suitable for different types of hobs and cookers. Remember pans should be good quality, with smooth, flat bases. For any further information refer to manufacturers’ instructions.
| Ceramic | Halogen | |
Aluminium | ✓ | ✓ | |
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Stainless steel with single layer | ✗ | ✗ | |
copper base | |||
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Stainless steel with sandwich bases | ✓ | ✓ | |
of aluminium and |
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stainless steel or aluminium |
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and copper. |
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Enamelled steel | ✓ | ✓ | |
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Enamelled aluminium | ✓ | ✓ | |
Enamelled based cast iron | ✓ With Extra Care ✓ | ||
Copper | ✗ | ✗ | |
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Toughened glass or ceramic/ | Not Recommended | ||
glass/pottery |
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