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COOKING EQUIPMENT
Specially tested cooking and frying pans for ceramic hobs exist. The following advice should be considered to achieve an optimal energy consumption as well as to avoid that overboiling food can be burnt onto the cooking zones. Cooking pans with aluminium or copper bottoms are unsuitable for use. These materials can cause stains which can not be removed anymore. Bottom of pans: Cooking and frying pans should have a flat and solid base. A base with rough edges can scratch and leave abrasion marks on the ceramic surface! Ask for electric saucepans. Size of pans: Pan or pot diameters should be a little bit larger than the diameter of the cooking zone. Lid of pans: A lid prevents heat to escape.
Note: * Always place the pan first before you switch on the cooking zone, otherwise unnecessary energy is consumed. * Do not deposit items on the hob's surface. * The cooking zone and the bottoms of saucepans should be dry and clean. Thus you save unnecessary cleaning work. * Sugar (solid or liquid) as well as plastic material should never get onto the hot surface of the hob. If it does happen do not turn off the cooking zone! Sugar, plastic or kitchen foil remains should immediately be scraped off the hot cooking zone with a scraper. If the cooking zone cools down without being cleaned it could lead to fissures and cracks in the ceramic surface. * The ceramic hob surface is resistant to extreme temperatures. Neither cold nor heat can harm it. Punctiform impacts, e.g. by the fall of a salt shaker, can cause fissures and cracks. The maintenance remains the same for glass and ceramic hobs. Never use aggressive detergents or scouring powder and sponges with abrasive surfaces. Caution: As soon as any crack in the heating surface becomes visible, disconnect the appliance immediately from the supply.
