Hotpoint EW38K, EW38X, EW36G, EW36X, EW38G, EW36P, EW36K, EW38P manual Pans should

Hotplates General Information Notes

PANS SHOULD

Not be concave (bowed in)

Not be convex (bowed out)

Not be rimmed

Not be deeply ridged

But essentially Flat

✓suitable ✗unsuitable

*care should be taken when using any pans on these surfaces not to drag and cause scratching.

Always ✓	Never ✗
Use good quality flat-based	Use gauze, metal pan
cookware on all electric heat	diffusers, asbestos mats and
sources.	stands e.g. Wok stands - they
	can use overheating.
Always ensure pans have	Use utensils with skirts or
clean, dry bases bifore	rims e.g. buckets and some
use.	kettles.
Ensure pans match size of	Use badly dented or distorted
heating area.	pans.
Remember good quality pans	Leave an element switched
retain heat well, so generally	on when not cooking.
only a low or medium heat is
necessary.
Ensure pan handles are	Cook food directly on the
positioned safely and away	ceramic glass.
from heat sources.
Always lift pans, do not drag.	Drag or slide utensils, along
	the hob surface.
Always use pan lids except
when frying.
Deal with spillages
immediately but with care.

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*

Aluminium

Stainless steel with single layer copper base

Stainless steel with sandwich bases of aluminium and stainless or aluminium and copper

Enamelled steel

Enamelled aluminium
Enamelled based cast iron	With Extra Care
Copper
Toughened glass or ceramic / glass /	Not Recommended
pottery

Mild steel, Ferro-magnetic or stainless with a magnetic sandwich base

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