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Gas
You should select pans which are suitable for the burner they are to be used on.
In general, use larger diameter pans on the large burner and smaller diameter
pans on the small burner.
Wide, shallow pans are preferable to tall, narrow ones. They will heat up faster.
Pans with thick bases are preferable as these distribute heat more evenly, and
therefore lessen the risk of heat spots occurring which can cause food to stick or
burn. With thin bases heat is conducted quickly to the food, however there is a
danger of food heating up unevenly and too quickly increasing the risk of burning.
Stir the food frequently.
Any heat-resistant pans can be used on a gas burner.
Remember when purchasing new pans that manufacturers usually refer to the
diameter at the top of the pan in their documentation.
Refer to the chart above and ensure that the pan diameter falls within the mini-
mum and maximum diameters given for the burner you are using. A pan which
is too small will be unstable on the pan support. If the pan diameter is too large
flames can spread out to the sides and damage or burn the worktop, wall clad
-
dings or surrounding units and also parts of the hob. The manufacturer cannot be
held liable for this type of damage.
Induction and radiant
The best pans for use on an induction and radiant zone are those with a thick
base which is very slightly concave when cold. When heated, the base flattens to
rest evenly on the hob, optimising the conduction of the heat.
Using the appliance
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