Choice of Utensils
7
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Use good quality flat-based
cookware on all electric heat
sources.
●
Ensure pans have clean, dry
bases before use. Use pans with
cast iron, enamelled steel or
special stainless steel bases,
suitable for induction hobs.
●
Ensure pans match size of
heating area, this will ensure
considerable savings on energy
and shorter cooking times.
●
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.
●
Lift pans, do not drag.
●
Use pan lids except when frying.
●
Deal with spillages immediately
but with care.
Always
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●
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, or pans with irregular,
rough bases which could
scratch the surface.
●
Leave an element switched on
when not cooking.
●
Cook food directly on the
hotplate.
●
Drag or slide utensils across
the hob surface.
●
Place large preserving pans or
fish kettles across two
hotplates.
●
Place plastic vessels or utensils
on a hot hob.
●
Use the hob as an area for
storage
Never
✗
PANS SHOULD NOT:
Be concave
(bowed in)
Be convex
(bowed out)
Be rimmed
Be deeply ridged
But should be
essentially Flat
Always place pans
centrally on the
hotplate
Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.
✗
✓