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A properly formed base is the most important part of your cookware!

Base points

The base should be approximately 6mm thick
It should be concave when cold (and flat when hot)
It should have ‘grooves’

Facts

Even heat distribution is essential for good cooking results

For safety, pans should lie flat and securely on the hob – irrespective of hob type. A concave base becomes flat under heat which aids conductivity as well as stability and safety.

To prevent scratching (especially of ceramic hobs), a suitably grooved base will prevent particles (eg. salt) from sticking to the underside of the pan whilst smaller particles (eg. dust) will be ‘absorbed’

Induction Basics

Cast iron cookware is the obvious choice for induction hobs!

Basics

Induction = what happens when a conductor is moved in close proximity of a magnetic field

Facts

Induction is all about magnetism
The more magnetic the pan, the greater is the induction effect [of heat]

Which pans work with induction hobs?

Best

Cast Iron

OK

Modern Stainless Steel

No

Aluminium, copper, glass, ceramic.

 

Even heat distribution is essential for good cooking results