Practical Advice
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 SHOULD BE ESSENTIALLY FLAT
Always
•Use good quality
•Place pans centrally on the hotplate.
•Ensure pans have clean, dry bases before use.
•Ensure pans match the size of the heating area.
•Remember good quality pans retain heat well, so generally only a low or medium heat is necessary.
•Ensure pan handles are positioned safely and away from heat sources.
•Lift pans, do not drag.
•Use pan lids, except when frying.
•Deal with spillage immediately, but with care.
The Best Combinations:
Below is a general guide to the types of pan suitable for different types of hobs and cookers. Remember pans should be good quality with smooth, flat bases. For any further information refer to the manufacturers instructions.
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| Suitable | |
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| |
Aluminium |
| ✓ | |
|
| ||
|
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Stainless Steel with single layer |
| ||
copper base | ✓ | ||
|
| ||
|
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Stainless Steel with sandwich base |
| ||
of aluminium and stainless or |
| ||
aluminium and copper | ✓ | ||
|
| ||
|
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Enamelled Steel | ✓ | ||
|
| ||
|
| ||
Enamelled Aluminium | ✓ | ||
|
| ||
|
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Enamelled based cast iron | ✓ With Care | ||
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|
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Cast iron |
| ✗ | |
|
| ||
|
|
| |
Copper |
| ✗ | |
|
| ||
|
| ||
Toughened glass or ceramic / glass | ✗ Not | ||
/ pottery |
| ||
| Recommended | ||
|
| ||
|
|
| |
Mild steel, | ✓ | ||
stainless | with a magnetic | ||
| |||
sandwich base |
| ||
|
|
| |
Never
•Use gauze, metal pan diffusers, asbestos mats and stands eg. wok stands - they can cause overheating.
•Use utensils with skirts or rims eg. buckets and some kettles.
•Use badly dented or distorted pans.
•Leave an element on when not cooking.
•Cook food directly on the hotplate.
•Drag or slide utensils across the hotplate.
•Place large preserving pans or fish kettles across two hotplates.
•Place plastic vessels or utensils on a hot hob.
•Use the hob as an area for storage.
Hob Spillages:
1.Always clean up any spillage immediately with a clean cloth or a paper towel to avoid any unnecessary damage to the hob. Extreme care should be taken to avoid steam burns and hot surfaces when cleaning spillage from the hob.
2.When cooking food that contains sugar (most food)or syrup, use a utensil which is large enough to prevent boil over or spillage. Sugar spillage will permanently damage the hob and therefore should be cleaned off with care immediately. If sugar spillage has occured, remove it as long as it is still hot, with a metal safety razor scraper. This will avoid any damage.
NEVER let it cool before removing.
3.Always ensure that the base of the utensil is dry before placing on the hob.
IMPORTANT: Extreme caution should be used when cleaning the hot hob!
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