PANS SHOULD
GB
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
THE BEST COMBINATIONS
This table 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 manufacturers’ instructions.
Do Not
Do not cook directly on the hob surface without a cooking utensil, as this will result in damage to the surface of the hob.
Do not use the hob as a worktop surface as damage may occur to the smooth surface of the hob.
Do not drag or slide utensils on the hob surface, as this will cause scratches in the surface of the hob.
Not be deeply ridged
But essentially Flat
✓suitable ✗unsuitable
*care should be taken when using any pans on these surfaces not to drag and cause scratching.
Do not allow a cooking utensil to come into contact with the hob surround.
Do not place anything between the base of the utensil and the ceramic hob, e.g. do not use asbestos mats, aluminium or wok stand.
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 cause overheating. |
Always ensure pans have | Use utensils with skirts or |
clean, dry bases before | 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. |
|
Ceramic*
Aluminium
Stainless steel with single layer copper base
Stainless steel with sandwich bases of aluminium and stainless or aluminium and copper
Enamelled steel
Enamelled aluminium |
| |
|
| |
Enamelled based cast iron | With Extra Care | |
Copper |
| |
|
| |
Toughened glass or ceramic / glass / | Not Recommended | |
pottery | ||
|
Mild steel,
Do not leave any utensils, food or combustible items on the hob when it is not in use.
Do not place aluminium or plastic foil, or plastic containers on the hob.
Do not leave the hotplates or cooking areas switched On unless they are being used. We recommend not to place large preserving pans or fish kettles across two heating areas.
Do not leave utensils partly covering the heated areas. Always ensure that they are placed centrally over the heated areas and have the same diameter as the heating area used.
We recommend not to use a utensil with a base diameter greater than 25cm (l0ins).
Pressure cookers or other large pans should be used on the front cooking areas.
Always ensure that saucepan handles are positioned safely.
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