Pans are important
(Fig. 2)
The best thickness for the base of the pan is:
4-6 mm for stainless steel pans.
2-3 mm. for steel-enamel pans.
■ The diameter of the base of the pan should
cover the zone completely.
■ The base of the cold pan should be
somewhat concave, as it will expand upon
heating thus making better contact with the
hob. This will enable optimal heat transfer.
Pans which have previously been used on gas
hobs are no longer suitable for electric
cooking. Make sure that both the base of the
pan and the hob are dry. Always use a lid
during cooking to minimise the loss of energy.
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