Ceramic Hob General Information
PANS SHOULD BE:
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
Not deeply ridged
But essentially Flat
Always ✓ | Never ✗ |
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● Use good quality | ● NEVER Use gauze, metal |
cookware on all electric heat | pan diffusers, asbestos |
sources. | mats and stands e.g. Wok |
● Always ensure pans have | stands – they can cause |
clean, dry bases before use. | overheating. |
● Ensure pans match size of | ● NEVER Use utensils with |
heating area. | skirts or rims e.g. buckets |
● Remember good quality | and some kettles. |
pans retain heat well, so | ● NEVER Use badly dented |
generally only a low or | or distorted pans. |
medium heat is necessary. | ● NEVER Leave an element |
● Ensure pan handles are | switched on when not |
positioned safely and away | cooking. |
from heat sources. | ● NEVER Cook food directly |
● Always lift pans, do not drag. | on a heat source. |
● Always use pan lids except | ● NEVER Drag or slide utensils, |
when frying. | along the hob surface. |
● Deal with spillage | ● NEVER Stare at Halogen |
immediately but with care. | heating units. |
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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 | Halogen | |
Aluminium | ✓ | ✓ | |
Stainless steel with single layer | ✗ | ✗ | |
copper base | |||
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Stainless steel with sandwich bases | ✓ | ✓ | |
of aluminium and |
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stainless steel or aluminium |
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and copper. |
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Enamelled steel | ✓ | ✓ | |
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Enamelled aluminium | ✓ | ✓ | |
Enamelled based cast iron | ✓ With Extra Care ✓ | ||
Copper | ✗ | ✗ | |
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Toughened glass or ceramic/ | Not Recommended | ||
glass/pottery |
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