Hobs & Cooking Areas



Hobs and Cooking Areas

Excessive heat can damage Solid Surface countertops, but this does not mean that you can’t put a baking tray full of cakes down on your worktop. What it means is that things with lots of heat in them (such as pans straight off the hob or casserole pots straight from the oven) should not be put directly on to the worksurface.  We suggest protecting vulnerable areas with a trivet or set of Hot Rods.

Splashbacks Behind Hobs

It is important that pans being heated on hobs, and flames from underneath pans, do not directly contact your solid surface as they might leave scorch marks and, in extreme cases, may cause joints to fail.  This is why we recommend that designers leave 50mm behind an electric hob and 125mm behind a gas hob. The important thing is that users know not to push their pans all the way back to the upstand and to ensure that flames do not play onto the back splash.

Recessed Hobs

The new fashion for recessed hobs is no problem; in fact we achieve excellent results. CNC machining of solid surface is very accurate and we aim to achieve a 0.5mm gap around the flange. Again, users must take care to ensure that pans on the hob do not contact the worktop.