Pans
20
Most suitable: Pans 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
Less suitable: Pans made of glass,
ceramic or stoneware are less suitable
as they do not conduct the heat so well.
Not suitable: Dishes or containers
made from plastic or aluminium foil
must not be used as these melt at high
temperatures.
Aluminium pans or pans with an alu-
minium base can cause metallic, shiny
marks to appear on the ceramic sur-
face. These marks can be removed us-
ing a ceramic and stainless steel hob
cleaner (see "Cleaning and care").
The composition of the pan base can
affect the evenness of the cooking res-
ults (e.g. when making pancakes).
– For optimum use of the cooking zone
use a pan with an appropriate base
diameter (see "Cooking zones").
– Only use pots and pans with smooth
bases. Rough bases will scratch the
ceramic glass.
– Lift pans into position on the hob.
Sliding them into place can cause
scuffs and scratches.
– Often the maximum diameter quoted
by manufacturers refers to the dia-
meter of the top rim of the pot or
pan. The diameter of the base (gener-
ally smaller) is the more important
one.
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