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 ✗ |
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● 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 |
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except when frying. |
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● Deal with spillages |
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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 | ✓ | ✓ | |
Stainless steel with single layer | ✗ | ✗ | |
copper base | |||
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Stainless steel with sandwich bases | ✓ | ✓ | |
of aluminium and stainless or alu- | |||
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minium and copper. |
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Enamelled steel | ✓ | ✓ | |
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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Mild steel, | ✓ | ✓ | |
stainless with a magnetic | |||
sandwich base |
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