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The correct pans
It is important that pans with regular flat bottoms are
used (standard pans designed for electric hotplates
or ceramic pots and pans) since pans with uneven
bottoms do not absorb sufficient heat from the coo-
king area and thus lead to unnecessarily long cooking
times. For the same reason, pans should not be too
small, but should have bottoms of the same size as
the cooking area.
It should be ensured that the pan is always placed
exactly on the cooking area as shown by the mar-
kings.
This is the right kind of pan. It has a strong machine-
faced bottom, absorbs the heat well from the cooking
area and protects it from overheating. It is a little larger
than the cooking area and therefore shields it from
anything that might boil over.
This pan is too small and causes a considerable loss
of heat. In addition, if anything boils over it burns on
the cooking area and is very difficult to remove.
Wet pans should never be used and lids coated with
condensed steam should never be placed on unused
cooking areas. Dampness and steam cause calcium
deposits to build up with time.
Pots and pans with thin or buckled bottoms should
never be used since these cause the cooking area to
overheat. Ideally pans should have strong machine-
faced bottoms.
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