RS2310003 Rev. 0
20
General Information
Cooking Utensils
• Use proper pan size. Do not use a pan that has a
bottom smaller than element. Do not use utensils that
overhang element by more than 1 inch.
More than 1" overhang
2"
Less than 1" overhang
1"
• Use care when using glazed cooking utensils. Some
glass, earthenware, or other glazed utensils break due
to sudden temperature changes.
• Select utensils without broken or loose handles.
Handles should not be heavy enough to tilt pan.
• Select utensils with flat bottoms.
• Do not use a wok with a ring stand.
Do not use a wok with
a ring stand.
Use a flat
bottom wok.
Utensil Material Charateristics
Type
Temperature
Response
Uses
Aluminum
Heats and Cools
Quickly
Frying, Braising,
Roasting
Cast Iron
Heats and Cools
Slowly
Low Heat Cooking,
Frying
Copper
Tin Lined
Heats and Cools
Quickly
Gourmet Cooking, Wine
Sauces, Egg Dishes
Enamelware
Depends on Base
Metal
Low Heat Cooking
Ceramic (Glass)
Heats and Cools
Slowly
Low Heat Cooking
Stainless Steel
Heats and Cools at
Moderate Rate
Soups, Sauces,
Vegetables, General
Cooking
Pan Bottom Test
Determine if pan has a flat bottom. For best cooking
results, use a pan with a flat bottom.
1. Rotate a ruler along bottom of pan. If pan is not flat,
gaps between bottom of pan and edge of ruler occur.
2. A small groove or mark on a pan does not effect
cooking times. However, if a pan has a gap, formed
rings, or an uneven bottom, it does not cook
efficiently and in some cases may not boil water.