To save energy, you should . . - use only cooking and frying utensils with smooth, flat bottoms. - place pots and pans in position before switching on the cooking zone. - wherever possible, cover pots and pans with a lid. - switch off the cooking zone a few minutes before the end of the cooking time, in order to make use of the residual heat. - use the residual heat of the cooking zones for keeping food warm or for melting. - position pots and pans centrally on the cooking zones.
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Saucepans and frying pans
Saucepans and frying pans should not be smaller than the cooking zone, and preferably not more than 10-15 mm larger than the diameter of the cooking zone. Always use cooking and frying utensils with smooth, flat bottoms. The bottoms should always be clean and dry. Cook with a lid in place. Check that the bases of utensils are smooth and undamaged; bases with burrs and sharp edges will scratch the ceramic glass surface. To avoid scratching or damaging the ceramic cooking surface, pots and pans should be moved on the plate by lifting them, and not by sliding. Utensils with aluminium and copper bases can leave behind metallic discolorations which can only be removed with difficulty or sometimes not at all.
