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Choice of pans
The choice of cookware is important if
you are to achieve maximum benefit
from cooking.
When buying new pans, always refer to
the manufacturer's guidelines.
For best results and energy efficiency, it
is important to use flat bottomed pans of
the correct type.
Always use pans which are large enough
to prevent spillage, especially for deep
frying, or when cooking with a sugar
based substance.
Trivets, round based woks, heat diffuser
pads and over-sized pans are not recom-
mended.
Type and size of pan
•
Cast iron, stainless steel, or enam-
elled steel pans are all suitable for
use on ceramic glass hobs.
•
Aluminium pans will give good cook-
ing results but care must be taken in
their use.
•
Avoid using double pans or old mis-
shapen pans which are unstable and
dangerous.
•
Certain types of copper based pans
may become slightly concave when
heated, which can result in slower
cooking times.
•
Always use pans which are large
enough to avoid overflows.
•
Pan bases should be thick, flat, and
smooth, to ensure maximum contact
with the hob, maximum heat con-
duction and rapid cooking times.
•
Pans with dull or dark coloured
bases will give the quickest
cooking results.
USING THE HOB
7
•
Pans with highly polished bases can
reflect heat back into the hob caus-
ing the hotplate to cycle on and off
more rapidly than normal, which can
slow down cooking.
•
Pans with thin, dented or ridged
bases should not be used. They will
not make maximum contact with the
hob, which can result in very slow
cooking times.
•
The right size of pan base will
ensure maximum contact with the
hob and rapid cooking times.
•
Use pans with a flat base of mini-
mum 100mm / 4" diameter and maxi-
mum 280mm / 11" diameter which
are stable in use.
•
Pan bases that are much smaller or
much larger than the hotplate - eg;
by 50mm / 2" - will result in slower
cooking times.
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