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The Hob
very
Use only pans that are suitable for ceramic hobs.
Glass-ceramic cookware is not suitable because of its
poor conductivity.
Pots and pans should have thick, smooth, flat
bottoms. This ensures that there is the maximum heat
transfer from the hob to the pan, making cooking quick
and energy efficient.
Never use a round bottomed Wok even with a stand.
The very best pans have bases that are very slightly
curved in when cold. If you hold a ruler across the
bottom you will see a small gap in the middle. When
they heat up the metal expands and lies flat on the
cooking surface.
Make sure that the base of the pan is clean and dry to
prevent any residue burning onto the hob panel. This
also helps prevent scratches and deposits (such as lime
specks).
Always use pans that are the same size as (or
slightly larger than) the areas marked on the hob top.
Using smaller pans wastes heat, and any spillage will be
burnt on. Using a lid will help the contents boil more
quickly.
Always lift pans off the hob. Sliding pans may cause
marks and scratches. Always turn the control to the off
position before removing a pan.
There are indicator lights for each of the cooking
areas. These come on when a hob control is turned on
and stay lit while the surface cools. Always take care
before touching the surface even when it is turned off
- it may be hotter than you think.
The ratings of the cooking areas are shown on the
diagram below.