Using Your Hob, Always, Never, Choice Of Utensils

Using Your Hob

Every Electric Hob deserves the right choice of utensils. We recommend for optimum performance the use of good quality utensils.

PANS SHOULD NOT:

Be concave (bowed in)

Be convex

(bowed out)

Be rimmed

Be deeply ridged

Always ✓	Never ✗
● Use good quality flat-based	● Use gauze, metal pan diffusers,
cookware on all electric heat	asbestos mats and stands e.g.
sources.	Wok stands – they can cause
	overheating.
● Ensure pans have clean, dry
bases before use.	● Use utensils with skirts or rims
	e.g. buckets and some kettles.
● Ensure pans match size of
heating area.	● Use badly dented or distorted
	pans.
● Remember good quality pans
retain heat well, so generally	● Leave an element switched on
only a low or medium heat is	when not cooking.
necessary.	● Cook food directly on the
	hotplate.
● Ensure pan handles are
positioned safely and away from	● Drag or slide utensils across
heat sources.	the hob surface.
● Lift pans, do not drag.	● Place large preserving pans or
	fish kettles across two
● Use pan lids except when frying.	hotplates.
● Deal with spillage immediately	● Place plastic vessels or utensils
but with care.	on a hot hob.
	● Use the hob as an area for
	storage

✓✗

centrally on the

hotplate