General Information Notes Ceramic Hobs, Pans should

General Information Notes - Ceramic Hobs

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-	● Use gauze, metal pan
based cookware on all	diffusers, asbestos mats
electric heat sources.	and stands e.g. Wok
● Always ensure pans have	stands – they can cause
clean, dry bases before	overheating.
use.	● Use utensils with skirts or
● Ensure pans match size of	rims e.g. buckets and
heating area.	some kettles.
● Remember good quality	● Use badly dented or
pans retain heat well, so	distorted pans.
generally only a low or	● Leave an element
medium heat is necessary.	switched on when not
● Ensure pan handles are	cooking.
positioned safely and	● Cook food directly on the
away from heat sources.	ceramic glass.
● Always lift pans, do not	● Drag or slide utensils,
drag.	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*	Halogen*
Aluminium	✓	✓
Stainless steel with single layer	✗	✗
copper base	✗	✗
copper base
Stainless steel with sandwich bases	✓	✓
of aluminium and stainless or alu-	✓	✓
of aluminium and stainless or alu-
minium and copper.

Enamelled steel	✓	✓
Enamelled aluminium	✓	✓
Enamelled based cast iron	✓ With Extra Care
Copper	✗	✗

Toughened glass or ceramic/	Not Recommended
glass/pottery	Not Recommended
glass/pottery
Mild steel, Ferro-magnetic or	✓	✓
stainless with a magnetic	✓	✓
sandwich base

50cm specifications

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