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Application, Charts, Tips
Cooking and frying utensils
The better the pot or thepan, the better the boiling
or frying result.
. You can recognise good quality pans by their
base. The base should be thick and asflat aspos-
sible.
. Rough bases (i.e. burrs and sharp edges) will
scratch the ceramic glass surface.
. Utensils with aluminium and copper bases can
leave behind metallic discolourations which can
only be removed with difficulty or sometimes not
at all.
. Saucepans and frying pans should not be smaller
than the cooking zone, and preferably not more
than 10--15 mm larger than the diameter of the
cooking zone.
. When cold, pan bases normally curve slightly
inwards (are concave). In no case should they
curve outwards (be convex).
. When buying new pots or pans pay attention to
the base diameter. Manufacturers often state the
upper diameter of the edge of a dish.
. If you are using special cooking utensils like pres-
surecookersor a WOK, followthemanufacturer’s
instructions.
. Follow any guidelines provided by the saucepan
manufacturer. Ensure they are recommended for
use on ceramic hobs.
General hints
. The bases should always be clean and dry.
. To avoid scratching or damaging the ceramic
glass surface, pots and pans should be moved on
the hob by lifting them, and not by sliding.
. Scratches can also be caused by grains of sand
(e.g. originating from the previous washing of
vegetables), drawn over the cooking surface with
the pan, or by burrs and the rims of pan bases.
. Use high sided pans for dishes with a lot of liquid,
so that nothing boils over.
Energy consumption
To save energy, you should:
. place pots and pans in position before switching
on the cooking zone.
. use only cooking and frying utensils with smooth,
flat bases.
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