cookware base
The base of a cookware is without a doubt the most functionally important part. That's why there are always a lot of questions and sometimes irritations. Does the base have to be completely flat? Is a thick base better than a thin one? Can the base scratch my cooktop? Answers to these and other questions here...
base not flat (hollow curvature)
Does the oil in your pan run to the edge or does the pan wobble slightly on the glass ceramic?
You can find out the technical background to these phenomena, which generally do not represent a material defect, here.
base thickness
The base of a cookware is the crucial part of the whole, after all it stands on the stove and transfers the heat to the food. Base thicknesses can vary greatly depending on the material and price. Whether a thick base is generally better, what advantages and disadvantages there are, more about that here.
scratches in the hob surface
Scratches in the glass ceramic surface of the hob can be a big annoyance for some users. The cookware is quickly suspected as the culprit. But is that really the case? More about the causes of scratches on the hob and how to avoid them here.
