Hotplates General Information Notes
PANS SHOULD
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
Not be deeply ridged
But essentially Flat
Always ✓ | Never ✗ |
|
|
Use good quality | Use gauze, metal pan |
cookware on all electric heat | diffusers, asbestos mats and |
sources. | stands e.g. Wok stands - they |
| can use overheating. |
Always ensure pans have | Use utensils with skirts or |
clean, dry bases bifore | rims e.g. buckets and some |
use. | kettles. |
Ensure pans match size of | Use badly dented or distorted |
heating area. | pans. |
Remember good quality pans | Leave an element switched |
retain heat well, so generally | on when not cooking. |
only a low or medium heat is |
|
necessary. |
|
Ensure pan handles are | Cook food directly on the |
positioned safely and away | ceramic glass. |
from heat sources. |
|
Always lift pans, do not drag. | Drag or slide utensils, along |
| the hob surface. |
Always use pan lids except |
|
when frying. |
|
Deal with spillages |
|
immediately but with care. |
|
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