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Hob General Information
12
● Use good quality flat-based
cookware on all electric heat
sources.
● Ensure pans have clean, dry
bases before use.
● Ensure pans match size of heat-
ing area.
● Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
● Ensure pan handles are posi-
tioned safely and away
from heat sources.
● Lift pans, do not drag.
● Use pan lids except when frying.
● Deal with spillage immediately
but with care.
Always ✓
● Use gauze, metal pan diffusers,
asbestos mats and stands e.g.
Wok stands – they can cause
overheating.
● Use utensils with skirts or rims
e.g. buckets and some kettles.
● Use badly dented or distorted
pans.
● Leave an element switched on
when not cooking.
● Cook food directly on the hot-
plate.
● Drag or slide utensils across
the hob surface.
● Place large preserving pans or
fish kettles across two hot-
plates.
● Place plastic vessels or utensils
on a hot hob.
● Use the hob as an area for stor-
age
Never ✗
PANS SHOULD NOT
Be concave
(bowed in)
Be convex
(bowed out)
Be rimmed
But essentially Flat
Always place pans
centrally on the
hotplate
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.
Be deeply ridged