Multi-Function Cooktop Care
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Cookware Selection
For best results, we recommend medium- to heavy-weight
cookware. Pans should have a flat base, metal handle
and good-fitting cover. Look for pans that are made of
materials with good heat conductivity, such as aluminum
and copper. Use the following guidelines when selecting
cookware:
•
Select deep pans with high sides rather than ones with
wide bases and low sides to avoid boilovers.
•
Cover pans while cooking to improve cooking
efficiency. Water boils faster, using less fuel, and the
kitchen stays cooler.
•
Select lower flame settings when using pans made of
cast iron, enameled steel or glass ceramic, or pans
coated with a nonstick finish. High heat may cause hot
spots, scorching and burning.
•
Pans with oversize bases that extend beyond the
cooktop frame should not be used. On high settings,
heat may be trapped beneath the pan causing perma-
nent damage to the surface finish.
WOKS
Wok cooking is versatile and quick. The bowl-like pan
distributes heat evenly and is perfect for stir-frying,
steaming, stewing and braising.
A wok with a diameter of up to 18"
(457)
can be used with
the wok grate provided with your multi-function cooktop.
Woks are available in carbon steel, stainless steel and
aluminum. If possible, purchase a wok with a lid. Follow
the wok manufacturer’s directions for cooking methods.
To prepare the wok for cooking, wash in soapy water and
dry thoroughly. If the wok is made of carbon steel, the wok
must be seasoned to prevent rusting. To season, wipe the
inside of the wok with oil. Heat over high heat until a dark
film forms. Do not remove the film.
Use the wok grate provided with your multi-function
cooktop for wok cooking. The wok should be centered on
top of the burner when placed on the wok grate.
IMPORTANT NOTE:
When cooking with a wok, make sure
that the wok is sitting level on the grate to prevent spills
and uneven cooking.
