Bottom diameter
The diameter of the bottom of a pan that has a round shape.
This parameter is necessary first of all in order to assess the compatibility of the pan with a particular burner on the stove. It is especially relevant if the product is planned to be used on an electric stove: the diameter of the burner must be at least not less than the diameter of the bottom, otherwise the heating will turn out to be uneven and inefficient. And in induction electric stoves (see "Functions and capabilities — Induction bottom"), these diameters must match at all. The selection of suitable frying pans is somewhat simplified by the fact that modern
electric stoves usually have burners of different diameters, and in some models the heaters can even be adjusted in size — up to autofocus in separate induction cookers). However, even in such cases, it's ok to clarify whether the pan fits into the range of suitable sizes.
Number of coating layers
The number of layers of non-stick coating provided in the design of the pan.
See above for more details on such coverage. And the more layers of material applied to the working surface, the more reliable, strong and durable such a surface as a whole is obtained. At the same time, we note that even for the same type of non-stick coatings, the quality of workmanship may be different; and the overall quality of the dishes themselves depends on a number of other parameters. So when choosing, you also need to take into account these parameters — first of all, the price category of the pan, as well as the main material from which it is made. For example, a die-cast aluminium product with a three-layer coating may be more reliable and practical than a low-cost stamped model, for which five such layers are claimed.
However, when comparing models similar in size and materials, this parameter is quite unambiguous: more layers — a better and more advanced coating.
