Safety first

The safest way to bring a pan of water to the boil is to ill the pan with cold water, then set it on the hob over a high heat. To speed up the process and save energy, you can ill the pan with hot water from the kettle. Once the liquid is boiling, reduce the heat to maintain a steady boil (sometimes called a ‘rolling boil’) and monitor the pan at all times. When stirring liquid in a saucepan, hold the handle to keep the pan steady. Use a small cloth to hold the handle if the heat from the hob is too intense, but make sure it doesn’t hang down near the naked lame. When stirring the liquid, keep your hands and wrists away from the edge of the pan, which will be extremely hot. Stir in a slow motion to prevent splashes. If you need to drain the liquid (when cooking pasta or vegetables, for example), make sure the colander is ready in the sink and your pathway to the sink is clear. Hold the pan with a cloth in two hands and carefully pour the contents away from your body into the colander.