HOB - IMPORTANT ADVICE
CHOICE OF UTENSILS
Every electric hob deserves the right choice of utensils. We recommend for optimum performance the use of good quality utensils.
Remember:
1.Purchasing a new pan will not necessarily mean it will have a flat base, always check before buying.
2.Using the correct saucepans will result in maximum contact with the hob and maximum efficiency.
PAN BASES SHOULD BE:
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
Not deeply ridged
Not rough base
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 | and some kettles. |
positioned centrally. | ● Never use badly dented |
● Remember good quality | or distorted pans. |
pans retain heat well, so | ● Never leave an element |
generally only a low or | switched on when not |
medium heat is necessary. | cooking. |
● Ensure pan handles are | ● Never cook food directly |
positioned safely and | on the hob surface. |
away from heat sources. | ● Never drag or slide |
● Always lift pans, do not | utensils along the hob |
drag. | surface. |
● Always use pan lids | ● Never place a fish kettle |
except when frying. | across two hotplates as |
● Deal with spillages | damage will occur. |
immediately but with | ● Never cover hotplates |
care. | with decorative covers or |
● For best results use low | lids. |
dome pressure cookers. |
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But essentially Flat
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