HOB - IMPORTANT ADVICE
This table is a general guide to the types of pan suitable for electric hobs. Remember pans should be good quality, with smooth flat bases. For any further information refer to manufacturer’s instructions.
Saucepan Types |
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Aluminium | ✓ | |
Stainless steel with single layer | ✗ | |
copper base | ||
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Stainless steel with sandwich bases of | ✓ | |
aluminium and stainless or aluminium | ||
and copper |
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Enamelled steel - heavy gauge | ✓ | |
Enamelled aluminium | ✓ | |
Enamelled based cast iron | ✓With Extra Care | |
Cast iron | ✗ | |
Copper | ✗ | |
Toughened glass or ceramic/glass/pot- | Not recommended | |
tery | ||
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Mild steel, | ✓ | |
with a magnetic sandwich base | ||
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✓suitable ✗ unsuitable. Care should be taken when using any pans on these surfaces not to drag and cause scratching.
Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need quite a lot of care. They can be very heavy and do not usually have completely flat bases. The interiors are usually lined with a different material such as tin. A stainless steel pan with a sandwich base of aluminium and stainless steel is an excellent conductor of heat and is suitable for use on all electric hobs, providing they are used in accordance with the saucepan manufacturer’s recommendations.
Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat. If using stainless steel saucepans with aluminium and copper sandwich bases on ceramic hobs, the use of these pans must be in accordance with the saucepan manufacturer’s recommendations. Extra care should be taken to ensure the base of the pan and the hob is cleaned, and the hob conditioned, after each and every use, when using this type of saucepan.
If these recommendations are not followed, the result will be a
Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.
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