USING THE HOB
Type and size of pan
•Cast iron, stainless steel, or enamelled steel pans are all suitable for use on ceramic glass hobs.
•Aluminium pans will give good cooking results but care must be taken in their use. If they are slid across the surface of the hob they tend to leave visible marks which can be difficult to remove.
•Certain makes / brands of pressure cookers may not be suitable for use on ceramic hobs - they do not come to pressure. Stainless steel pressure cookers will give optimum results.
•Glass pans can be used but the glow from the heating areas transmitted through transparent glass may cause some visual discomfort.
•Avoid using double pans or old misshapen pans which are unstable and dangerous.
•Certain types of copper based pans may become slightly concave when heated, which can result in slower cooking times.
•Always use pans which are large enough to avoid overflows onto the ceramic hob, especially if a pan contains any sugar / sugar based substance, as thisis corrosive andcan damage the ceramic glass surface.
•Pan bases should be thick, flat, and smooth, to ensure maximum contact with the hob, maximum heat conduction and rapid cooking times.
•Pans with dull or dark coloured bases will give the quickest cooking results.
•Pans with highly polished bases can reflect heat back into the hob causing the hotplate to cycle on and off more rapidly than normal, which can slow down cooking.
•Pans with thin, dented or ridged bases should not be used. They will not make maximum contact with the hob, which can result in very slow cooking times.
•The right size of pan base will ensure maximum contact with the hob and rapid cooking times.
•Use pans with a flat base of minimum 100mm / 4” diameter and maximum 280mm / 11” diameter which are stable in use.
•Pan bases that are much smaller or much larger than the hotplate - eg; by 50mm / 2” - will result in slower cooking times.
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