Choosing the right cookware is important because we use it daily and expect it to last a long time; that alone makes it a serious investment. This guide aims to help you make the right choice according to your type of cooker and the way you use your cookware.

 There are essentially six types of modern hob, and five main types of cookware. Some of the potential combinations are better than others - as anyone who has bought an induction hob and then had to replace all their aluminium pans will tell you! Also different styles of cookware have different characteristics in use.

Let's begin with a quick summary of the different types of hob, then we will look at the basic types of cookware before finally thinking about how you personally will use your new cookware.

GAS hobs allow the use of virtually any cookware. Phenolic (plastic) or wooden handles need to be protected by a suitable flame guard - the metal band where the handle is attached to the body - and plain aluminium or copper based pans can be susceptible to damage if you are in the habit of dragging them across the pan supports rather than lifting them.

ELECTRIC RINGS are also very versatile, but will work better with pans with heavier bases as they will distort less and maintain a better contact with the element.

SOLID HOBS (ELECTRIC or AGA-type) will also work better with heavier pans for the same reason.

CERAMIC HOBS present two areas of concern. Firstly there is the possibility that heavy cast iron or enamelled steel pans could cause scratching on the ceramic surface. Obviously this is less likely to happen with softer metals such as copper or aluminium, but - and here's the second concern - pans with plain aluminium bases should not be used as they will leave a microscopic residue on the hob surface, spoiling the appearance and making it difficult to clean.

HALOGEN HOBS also present the same concerns as above. Additionally pans with a very shiny base are likely to be less efficient as they reflect heat from the halogen lamps back into the hob.

INDUCTION HOBS function by using a magnetic field to induce heat in the pan. These are the most efficient hob of all, but will only work with pans made from metals that will attract a magnet - cast iron and most steel pans, but not aluminium. We stock a large range of induction cookware .

So which type of cookware is right for you?

STAINLESS STEEL  is actually a steel alloy with a minimum of 18% chromium and 10% nickel, widely used in sterile environments and sometimes referred to as surgical steel. Stainless steel gives a hard, durable surface that has several advantages:

· High resistance to corrosion
· A chemically inert surface that will not react with or taint food in any way
· A smooth surface finish that is difficult for food or bacteria to stick to
· Easy cleaning properties – even burnt on deposits will usually come away with a good soaking

As there is no coating on the internal surfaces of (most) stainless steel pans minor damage from metal cooking utensils will not affect the overall characteristics of the item.

Stainless steel is not however a great conductor of heat. The usual solution is to bury a disc of aluminium in the base of the pan, the thicker the better. This spreads the heat more evenly across the base of the pan and helps it to heat up more quickly. The aluminium is totally “encapsulated” within the stainless steel base and then welded or bonded under enormous pressure to the rest of the pan. You can usually tell the difference by looking for an obvious join around the bottom of the pan. Bonded pans are generally of premier quality all round and command appropriate prices. That is not to say that there is anything wrong with pans that have a welded base though; if your budget is limited you probably won’t have a choice anyway, but you can still pick up a pan set that will last many years as long as you don’t abuse it.

An alternative method of improving the thermal characteristics of stainless steel pans is to coat the base with a thin layer of copper. This has the advantage of being a great heat conductor and will distribute heat very evenly across the pan, but does come with a couple of considerations. Copper is a relatively soft metal, and will become marked if you drag the pan across the cooker rather than lifting them. Care needs to be taken in cleaning a copper-bottomed pan to avoid discolouration or tarnishing.

ALUMINIUM  being relatively light and a good conductor of heat is an excellent base material for cookware, however plain aluminium has two drawbacks. Firstly it is very soft and will soon begin to show signs of wear and is susceptible to distorting (especially if overheated). Secondly, as noted above, it is not a great choice for ceramic / halogen hobs, and definately not suitable for induction hobs. There is nothing that can be done about the induction hob problem, but the others are all solved by coating the exterior of the pan with a durable easy-clean surface. More expensive aluminium pans may also have a copper coating or inlay on the base for even better heat distribution, and often come in an attractive range of colours. Almost all aluminium pans have a non-stick interior (the exceptions usually being aimed at the catering industry rather than the domestic market). Aluminium would be a good choice if you want a light weight pan that looks a bit different to plain steel and you don't have an induction hob.  CAST ALUMINIUM cookware offers most of the advantages of cast iron, except it can not be used on an induction hob; however it is lighter and therefore easier to work with, and will heat up more quickly. Harbenware cast aluminium cookware is suitable for use on gas, electric, ceramic or Aga-type hobs.

ANODIZED or HARD ANODIZED  aluminium cookware combines the best features of stainless steel pans and aluminium ones. The anodizing process condenses the molecular structure of the surface and makes it even harder than stainless steel. This immensly tough cookware is both relatively light to use and has the excellent heat distribution characteristics of ordinary aluminium pans. They almost always have extra-durable non-stick interiors too - and thats a good job because the anodized pans main drawback will put some people off. They are NOT suitable for dishwashers (at least, not the electro-mechanical type - the human type is fine!). The abrasive chemical action of a dishwasher will break down the anodized surface. There is also a possibility of the outside discolouring if left in prolonged contact with certain food-stuffs, notably anything with citric acid in it.

CAST IRON  cookware is usually associated with solid fuel cookers and farmhouse kitchens, but is also popular for its durability and timeless style. Cast iron is heavy and takes a long time to heat up, but then retains its heat for a long time. It is often possible with cast iron cookware to remove it from the heat source (or just turn it off if you don't have an Aga) before the cooking process is completed and use the heat stored in the pan to finish things off. Cast iron is suitable for induction cookers too, but if you have one of those or a ceramic or halogen hob make sure you buy cast iron cookware with an enamelled exterior. Whilst plain cast iron pans are OK on conventional gas or electric hobs, the naturally rough surface of uncoated ones can damage those ceramic glass surfaces. Cast iron cookware is not the easiest to use in some ways -especially if you have a problem lifting heavy objects or often cook in a hurry - but it is great for slow cooking and will last probably as long as the cook!

ENAMELLED STEEL cookware often comes in bright stylish colours, and usually has a non-stick interior. Its thin-wall constrution allows it to heat up quickly and makes it light to use. It is suitable for all types of hobs but unfortunately is often of a lesser quality.

Choosing the style of pan that suits you.

Finally think about what style of pans would suit you. Because not all cooks are alike, not all pan sets are alike. Think about your cooking before making your choice. Do you want the versatility of a pan that can go on the cooker top or in the oven? Do you often cook big meals using multiple pans? Do you find it easy to lift a heavy pan with one hand? Traditional single handled saucepans are easy to manoeuvre – provided they are not too heavy – but can be awkward if you are using several of them simultaneously on a conventional four-ring cooker. Double handled pots are easier to lift when heavy, more convenient for popping in the oven, but less easy to hold in one hand while serving with the other.

Glass lids are convenient for stovetop cooking but may not be safe in the oven. Likewise stay-cool handles are convenient but metal ones mean that a double handled saucepan or stockpot can also be used as ovenware.

If you have a large family to cook for it may be worthwhile paying a little extra for taller / deeper pans that give you more capacity without taking up more cooking area. If you generally only cook for yourself you might want to buy individual items you would use most often rather than a set.

Please feel free to browse our  eBay shop  where you will always find a wide range of cookware on sale - and if you have any questions use the 'Ask Seller A Question' button!