9
Surface cooking
Use Proper Cookware
Cookware should
have flat bottoms that
make good contact
with the entire surface
heating element.
Check for flatness by
rotating a ruler across
the bottom of the
cookware (See Figure
1). Be sure to follow
the recommendations
for using cookware as
shown in Figure 2.
Note:
The size and type of cookware used
will influence the setting needed for best
cooking results.
Note:
Always use a utensil for its intended
purpose. Follow manufacturer's instructions.
Some utensils were not made to be used in
the oven or on the cooktop.
*
Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware
requirements.
CORRECT
• Flat bottom
and straight
sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount
of food to be prepared.
• Made of material that con-
ducts heat well.
• Easy to clean.
INCORRECT
• Curved and warped pan bottoms.
• Pan overhangs burner grate by
more than 2.5 cm (1”).
• Heavy handle tilts pan.
• Flame extends beyond pan.
Figure 2
Figure 1
DO NOT use a wok if it is equipped with a
metal ring that extends beyond the burner
circumference. Because this ring traps heat,
the surface unit and cooktop surface could
be damaged.
Using a wok
Woks
with flat bottoms suitable for use on
your cooktop are available in most
cookshop or hardware stores. Round-
bottomed woks (with a support ring that
does not extend beyond the burner
circumference) may also be used. The
metal ring was designed to support the wok
safely when it is filled with large amounts of
liquids (soup making) or fat (frying).
Wire trivets:
Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
Figure 3
Figure 4
