11
Hotplates General Information Notes
●
Use good quality flat-based
cookware on all electric heat
sources.
●
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 posi-
tioned safely and away
from heat sources.
●
Lift pans, do not drag.
●
Use pan lids except when fry-
ing.
●
Deal with spillage immediately
but with care.
Always
✓
●
Use gauze, metal pan dif-
fusers, 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 distort-
ed pans.
●
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 uten-
sils 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
But essentially Flat
Always place
pans centrally on
the hotplate
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for opti-
mum performance the use of good quality utensils.
Be deeply ridged
