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Uses, tables and tips
Pans
The better the pan, the better the results.
• You can recognise good pans by their bases. The base should be as thick
and flat as possible.
• Pay particular attention when buying new pans to the diameter of the
base. Manufacturers often give only the diameter of the upper rim.
• Pots with aluminium or copper bases can cause metallic discolouring on
the ceramic glass surface, which is very difficult or impossible to remove.
• Do not use cast iron pans or pans with a rough, burred or damaged base.
This can produce permanent scratching if the pan is slid across the sur-
face.
• When cold, pan bases are normally
bowed slightly inwards (concave). They
should never be bowed outwards (con-
vex).
• If you wish to use special types of pan
(e.g. a pressure cooker, simmering pan,
wok, etc.), please observe the manu-
facturer's instructions.
2 Energy saving tips
You can save valuable energy by observing the following points:
• Always position pots and pans before switching on the cooking zone.
• Dirty cooking zones and pan bases increase power consumption.
• Whenever possible always position the
lids firmly on pots and pans to cover
completely.
• Switch off the cooking zones before
the end of the cooking time to use the
residual heat such as to keep foods
warm or for melting.
• The base of the pan should be the
same size as the cooking zone.
• Using a pressure cooker reduces cook-
ing times by up to 50%.