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Pans
–
Pans made from any material can be
used on a ceramic hob.
–
However, the best pans are those
with a thick base which is very
slightly concave when cold. When
heated, the base flattens to rest
evenly on the hob, optimising the
conduction of the heat.
Cold Hot
– Pans made of glass, ceramic or
stoneware are less suitable, as they
do not conduct the heat so well.
– Do not use pots and pans on the
ceramic hob with bases with
pronounced edges or ridges, e.g.
cast iron pans. These could scratch
or scour the hob surface
permanently.
–
Place pans carefully into position on
the hob. Sliding them across the
surface can cause scuffs and
scratches.
–
Check that the diameter of the pan
base is wide enough for the cooking
zone so that heat is not lost
unnecessarily. Please note that the
maximum diameter quoted by
manufacturers often refers to the
diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
Too small Suitable
Operation
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