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 ✗ |
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● Use good quality | ● Use gauze, metal pan |
cookware on all electric | diffusers, asbestos mats |
heat sources. | and stands e.g. Wok stands |
| – they can cause overheating. |
● Ensure pans have clean, dry |
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bases before use. | ● Use utensils with skirts or |
| rims e.g. buckets and some |
● Ensure pans match size of | kettles. |
heating area. |
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| ● Use badly dented or distorted |
● Remember good quality | pans. |
pans retain heat well, so |
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generally only a low or medium | ● Leave an element switched |
heat is necessary. | on when not cooking. |
● Ensure pan handles are | ● Cook food directly on the |
positioned safely and away | hotplate. |
from heat sources. |
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| ● Drag or slide utensils across |
● Lift pans, do not drag. | the hob surface. |
●Use pan lids except when ● Place large preserving pans
frying. | or fish kettles across two |
| hotplates. |
●Deal with spillage immediately
| but with care. | ● Place plastic vessels or |
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| utensils on a hot hob. |
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| ● Use the hob as an area for |
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| Always place pans |
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| centrally on the |
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| hotplate |
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