PAN BASES SHOULD BE:
HOB - IMPORTANT ADVICE
20
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
Not deeply ridged
Not rough base
But essentially Flat
Always ✓
Never ✗
● Use good quality flat-
based cookware on all
electric heat sources.
● Always ensure pans have
clean, dry bases before
use.
● Ensure pans match size of
heating area and
positioned centrally.
● Remember good quality
pans retain heat well, so
generally only a low or
medium heat is necessary.
● Ensure pan handles are
positioned safely and
away from heat sources.
● Always lift pans, do not
drag.
● Always use pan lids
except when frying.
● Deal with spillages
immediately but with
care.
● For best results use low
dome pressure cookers.
● Never use gauze, metal
pan diffusers, asbestos
mats and stands e.g. Wok
stands – they can cause
overheating.
● Never use utensils with
skirts or rims e.g. buckets
and some kettles.
● Never use badly dented
or distorted pans.
● Never leave an element
switched on when not
cooking.
● Never cook food directly
on the hob surface.
● Never drag or slide
utensils along the hob
surface.
● Never place a fish kettle
across two hotplates as
damage will occur.
● Never cover hotplates
with decorative covers or
lids.
CHOICE OF UTENSILS
Every electric hob deserves the right choice of utensils. We recommend
for optimum performance the use of good quality utensils.
Remember:
1. Purchasing a new pan will not necessarily mean it will have a flat base,
always check before buying.
2. Using the correct saucepans will result in maximum contact with the hob and
maximum efficiency.
