![Using Your Hob](/images/new-backgrounds/56103/5610311x1.webp)
Using Your Hob
Choice Of Utensils
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
But essentially Flat
Always ✓ | Never ✗ |
● Use good quality | ● 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 |
● Ensure pan handles are | hotplate. |
positioned safely and away from |
|
heat sources. | ● Drag or slide utensils across |
| the hob surface. |
● Lift pans, do not drag. |
|
| ● Place large preserving pans or |
● Use pan lids except when frying. | fish kettles across two |
| hotplates. |
● Deal with spillages immediately |
|
but with care. | ● Place plastic vessels or utensils |
| on a hot hob. |
| ● Use the hob as an area for |
| storage |
|
|
✓✗
Always place pans
centrally on the
hotplate
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