✓
●
Use gauze, metal pan
diffusers, asbestos mats
and stands e.g. Wok
stands – they can cause
overheating.
●
Use utensils with skirts or
rims e.g. buckets and
some kettles.
●
Use badly dented or
distorted pans.
●
Leave an element
switched on when not
cooking.
●
Cook food directly on the
ceramic glass.
●
Drag or slide utensils,
along the hob surface.
●
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.
●
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 spillage’s
immediately but with
care.
✗
Stainless steel with single layer
copper base
PANS SHOULD BE:
General Information Notes - Ceramic Hobs
11
Not concave (bowed in)
Not convex (bowed out)
Not rimmed
Not deeply ridged
But essentially Flat
Always
✓
Never
✗
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.
✓
Stainless steel with sandwich
bases of aluminium and stainless
or aluminium and copper.
Ceramic*
✓
✓
✗
Halogen*
Aluminium
✓
✓
Enamelled steel
Enamelled aluminium
✗
✗
Copper
✓
With Extra Care
Enamelled based cast iron
Not Recommended
Toughened glass or ceramic/
glass/pottery
✓
✓
✓
✓
Mild steel, Ferro-magnetic or
stainless with a magnetic
sandwich base
✓
suitable
✗
unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.
