PANS
For electric cooking you are advised to use pans with the following diameters:
PAN BOTTOM Ø 120 – 160 – 200 – 240 mm
Ø 120 – 140 – 180 – 220 mm
All pans have bottoms which more or less curve towards the inside. In this way only the
externals part of the pan bottom remains in contact with the glass ceramics. An empty
space (of different dimensions depending on the quality of the pan) remains in the central
area and has direct contact with the glass ceramics when it is hot.
This means that a greater bottom curve leads to less available heating power during
cooking and more frequent intervention of the temperature trip switch.
The heating elements are suitable for pans which are normally
available on the market.
The diameter of the heated area must correspond to the pans
bottom
Over large heating elements waste energy and eventual
overflow will end up on the very hot surface burning and
forming stains which are difficult to clean.
If the heating elements are too small the contact between the
pan and the glass ceramics will occur in the cool area notably
increasing the cooking time.
