![Hob General Information](/images/new-backgrounds/56505/5650521x1.webp)
Hob General Information
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
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 | ● Drag or slide utensils across |
from heat sources. | the hob surface. |
●Lift pans, do not drag.● Place large preserving pans or fish kettles across two hot-
● Use pan lids except when | plates. |
frying. |
|
| ● Place plastic vessels or utensils |
● Deal with spillage immediately | on a hot hob. |
but with care. |
|
| ● Use the hob as an area for |
| storage |
Always place pans
centrally on the
hotplate
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