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

suitable unsuitable

*care should be taken when using any pans on these surfaces not to drag and cause scratching.

Always

Never

 

 

Use good quality flat-based

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.

 

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.

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, Ferro-magnetic or stainless with a magnetic sandwich base

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Indesit KD3E11/G, KD3E1/G, KD3E1/IR manual Pans should, Ceramic