If you are not sure which cookware will best suite your requirements, the information on this page may help you decide. The first question is what type of hob do you have? If your hob is not an integral part of your cooker, it may use a different energy source than the oven. It doesn't really matter whether your oven is gas, electric or solid fuel, but your hob determines the type of cookware that is best suited to your needs.
HOB TYPES
Gas
Electric Radiant Ring
Solid Hob (Electric or Solid fuel)
Ceramic
Halogen
Induction
Also Mixed Energy hobs combining gas and electric.
The requirements for each hob type are:
GAS
Virtually all cookware is suitable for gas hobs, provided phenolic (plastic) handles are protected by an adequate flame guard (The metal band where the handle joins the body of the pan).
ELECTRIC RADIANT RING
Medium to heavy weight pans are recommended, to ensure that the pan bases stay flat and maintain good contact with the radiant rings, essential for efficient and economical cooking.
SOLID HOT PLATE (Electric or Solid Fuel)
The main requirement here is good contact with the heating surface, best achieved with heavy based pans, to prevent the base distorting and becoming convex with the heat, resulting in heat wastage and possible 'spinning' of the pan.
CERAMIC
A ceramic hob consists of a sheet of toughened ceramic glass with coiled heating elements underneath. Heavy gauge coated aluminium, hard anodized/anodised or stainless steel pans with a thick base are recommended. Good quality enamel on steel and some cast iron pans are also suitable, but care should be taken to avoid scratching the hob surface with these pans. Pans with plain aluminium bases should not be used, as these pans leave a microscopic residue on the hob surface, spoiling the appearance and making the hob difficult to clean. Should any such residue need to be cleaned off, there are a variety of ceramic hob cleaners, available from most supermarkets, that will accomplish this task.
HALOGEN
These hobs also have a ceramic glass surface, but with a halogen heat lamp underneath. The same type of pans are recommended as for ceramic hobs. However pans with shiny bases reflect the heat back, and are therefor less efficient. Most stainless steel ranges, even with highly polished bodies, have matt or satin finish bases, and are therefor perfectly suitable for halogen hobs.
(All ranges stocked by Gourmet Cookware are suitable for all the above hobs).
INDUCTION
These hobs use a magnetic current to directly induce heat into the base of the pan. Although they are very efficient, they require the pans to have a magnetic core to function. Most cast iron and enamel on steel pans are suitable, as are many stainless steel pans, but aluminium pans are not. (Of the ranges stocked by Gourmet Cookware, the following are suitable for induction hobs -Stellar 1000, Stellar 7000 Professional, Judge Vista, Judge Professional, Judge Catering, Meyer Circulon Steel, Meyer Select, Meyer Steamers, Prestige Cuisine and Prestige Stainless Steel Pressure Cooker)
COOKWARE TYPES
There are five main types of cookware:
Stainless Steel
Aluminium (Plain or Coated)
Hard Anodized/Anodised Aluminium
Cast Iron
Enamel on Steel.
STAINLESS STEEL
Stainless steel is durable and hard wearing, but is a poor conductor of heat. Therefore an aluminium or copper disk is bonded to the base of the pan to provide rapid conduction of heat. Where aluminium is used it is usually 'sandwiched' between the base of the pan and a thin outside layer of stainless steel. Better quality pans have the aluminium disk totally enclosed, or 'encapsulated', in stainless steel. Generally speaking, the thicker the base, the less the pan will distort when cooking, and the distribution of heat will be more efficient. The best stainless steel for cookware is 18/10. These numbers refer to the Chrome/Nickel content of the metal, 18% Chrome and 10% Nickel. 18/8 or even 18/0 are softer metals and are more suitable for cutlery. The industry standard for quality stainless steel cookware is 18/10. Do not accept anything less!
ALUMINIUM
Aluminium is an excellent material for cookware. It is light and a good conductor of heat. However, it is relatively soft, and therefore not as durable as stainless steel. Uncoated aluminium will quickly collect scratches and look unsightly, and is not suitable for ceramic or halogen hobs. For this reason uncoated aluminium is now only seen in low priced/low spec. products, and a limited number of catering ranges. Coated aluminium however, is much more acceptable. With a non-stick interior and coloured exterior, it can match in with your kitchen scheme. And, given a reasonable amount of care, will give years of service.
HARD ANODIZED or ANODISED
Hard Anodized/Anodised aluminium has undergone a multi-stage electro-chemical process which condenses the molecular structure of the surface, producing a surface that is twice as hard as stainless steel. This is not a coating, but an integral part of the substrate of the pan. Hard anodized pans usually combine a high quality non-stick coating, as the hard anodized surface is not inherently non-stick. A disadvantage of Meyer Hard Anodized cookware is that it is NOT suitable for dishwashers. The abrasive chemical action of dishwashers will adversely affect the hard anodized surface. Citric acids, such as lemon juice can also discolour the exterior, if left in prolonged contact with the surface.
CAST IRON
Cast Iron is traditionally associated with solid fuel cookers such as Agas, and is ideally suited to this type of cooker. Being a thick and heavy material it is slow to heat up, and retains its heat long after the heat source is turned off. This makes it ideal for long, slow cooking. Being a ferrous material it is suitable for induction cookers, but many are not suitable for ceramic or halogen hobs. Most have enamelled exteriors and interiors, but some pans do have non-stick interiors.
ENAMEL on STEEL
Enamel on Steel is a cast steel pan with an enamelled exterior, and usually a non-stick interior. Being of thinner gauge than cast iron, it is considerably lighter, heats up faster, and does not retain its heat for so long. As with cast iron, this type of pan is suitable for induction cookers, and the heavier gauge pans are also suitable for ceramic and halogen.
GENERAL CARE AND USE INSTRUCTIONS
Remove all labels, wash pan in hot soapy water and dry.
Use moderate to low heat and do not allow the pan to boil dry. Excessive heat can spoil the appearance of the pan by causing discoloration of the surface.
Always try to match the size of the pan to the size of the heating area.
Never allow a gas flame to extend up the sides of the pan, as this could damage phenolic handles, and also damage non-stick, or cause discoloration above the level of liquid in the pan.
Reduce the heat as soon as boiling point is reached.
Never add salt to a pan of COLD water, as this can cause marks or pitting on stainless steel pans.
Never leave a pan unattended on a heat source.
If your pans have glass lids, please remember that even toughened glass can break under certain circumstances. However, if you should be unfortunate enough to break one, replacements are available from the manufacturers.
Hard water can leave white marks on stainless steel pans. These can be removed with a proprietary stainless steel cleaner.
PROBLEMS AND SOLUTIONS
Problem: Food sticking to the interior of saucepans
Cause: Heat turned up too high. A common habit in the UK.
Remedy: Heat the food gently and turn down the heat as soon as the food reaches cooking temperature. This not only saves energy, but also helps retain flavour and nourishment.
Problem: Frypan sticking.
Cause: Again , heat too high. Many foods cook well with 'flash' cooking, however plain frypans should be 'seasoned' before use.
Remedy: Cover the bottom of the pan with a little cooking oil, and heat until the oil starts to smoke. After removing the surplus oil, the pan will have a light brown coating, and is ready for use. Thereafter it will have the properties of a non-stick pan, provided it is only rinsed in water or wiped with kitchen paper after use. If the pan is washed with detergent, it will have to be seasoned again. It is also advisable to re-season the pan after a dozen or so uses. Tip. When adding meat or fish to very hot oil to sear, do not move it for a couple of minutes, until the fibres in the food relax with the heat and the surface of the food equalises with the temperature of the oil. If you move or stir it immediately, it will stick even in a seasoned pan.
Problem: Spots or pitting on the inside of stainless steel pans.
Cause: Ordinary water, and of course food, contains salts and acids which can sometimes cause minor corrosion of the surface. It is important to add salt to water only when it is boiling, to prevent it from sinking to the bottom and settling on the surface of the pan. This is because the sodium in the salt can attack the nickel in the steel.
Remedy: Small spots can be removed with a proprietary stainless steel cleaner.
Problem: Bluish 'rainbow' appearance on stainless steel pans.
Cause: A sure sign that the pan has been overheated.
Remedy: The marks can be removed with a proprietary stainless steel cleaner.

We have tried to cover the most likely questions you may have, but if you require any further assistance please email us at:sales@gourmetcookware.co.uk.