Use only saucepans and frying pans with a sturdy, preferably thick bottom. This is particularly important when preparing food requiring high cooking temperatures, such as fried foods. If the bottom of the pan is not perfectly flat, the food takes longer to cook and uses up more energy. The best heat transfer is obtained when the saucepan and burner are the same size. You can also use Pyrex and porcelain pans on the burners, providing the bottom of the pan is smooth. Refer to the instructions of the pan manufacturer on this point. Any spillages from the pans should be wiped away immediately.