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The better the pan, the better the results.
You can recognise good pans by their bases. The
base should be thick and as flat as possible.
Pay attention to the base diameter when purchas-
ing pots or pans. Manufacturers often indicate the
diameter of the upper edge of pots and pans.
Pans with aluminium or copper bases can leave
metal discolouration on the glass ceramic surface
that is very difficult or impossible to remove.
Do not use cast iron pans or pans with damaged
bases that are rough or burred. Permanent
scratching may occur when the pans are slid.
When cold, pan bases are normally bowed slightly
inwards approx. 01–05 mm (concave). They
should under no circumstances be bowed out-
wards (convex).
Pots and pans should not be smaller in diameter
than the cooking zone and should not exceed the
hotplate diameter by more than 2–4cm if possible.
You will save valuable energy if you observe
the following tips:
Always place pans on the cooking zone before
switching on.
Use only suitable cooking and roast utensils with
smooth and even bases.
If possible, always fit pans with a lid.
The pan base and cooking zone should be the
same size. Follow the special tips about pots and
pans.
Soiled cooking zones and pan bases increase the
electricity consumption.
Switch off the cooking zones before the end of coo-
king to make use of the residual heat, e.g. to keep
food warm or for melting.
Cooking times are reduced by up to 50% when a
pressure cooker is used.
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convex
concave
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