6
Practical Advice
Choice of utensils:
Every Electric Hob deserves the right choice of utensils. We
recommend for optimum performance the use of good quality
utensils.
PANS SHOULD NOT:
• Be concave (bowed in).
• Be convex (bowed out).
• Be rimmed.
• Be deeply ridged.
BUT SHOULD BE ESSENTIALLY FLAT
Always
• Use good quality flat-based cookware on all electric heat
sources.
• Place pans centrally on the hotplate.
• Ensure pans have clean, dry bases before use.
• Ensure pans match the size of the heating area.
• 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 spillage immediately, but with care.
Never
• Use gauze, metal pan diffusers, asbestos mats and
stands eg. wok stands - they can cause overheating.
• Use utensils with skirts or rims eg. buckets and some
kettles.
• Use badly dented or distorted pans.
• Leave an element on when not cooking.
• Cook food directly on the hotplate.
• Drag or slide utensils across the hotplate.
• 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.
In order to avoid heat loss and damage to the hotplate, use
utensils with a flat bottom the diameter of which is not less
than that of the hotplate.
Setting Normal or Fast Plate
0 Off
1 Cooking vegetable, fish
2 Cooking potatoes (using steam), soups,
chickpeas, beans
3 Continuing the cooking of large quantities of
food, minestrone
4 For roasting (average)
5 For roasting (above average)
6 For browning and reaching boil in a short time
