13
Choosing Cookware - Cookware Recommendations
Specialty Cookware
Pans that span 2 burners, i.e. griddles, roasters and
fish poachers, may be used when placed front to back.
Adjust flame equally to cook evenly.
Use a Wok with a flat bottom.
Canners and pressure cookers must meet the same
requirements as described above. After bringing
contents to a boil, use lowest heat setting possible to
maintain a boil or pressure (for pressure canners/
cookers).
Cleaning and Maintenance
Daily Cleaning
The entire Cooktop can be safely cleaned by wiping
with a soapy sponge, then rinsing and drying. If
stubborn soil remains, follow the recommended
cleaning methods below.
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Always use the mildest cleaner that will do the
job. Use clean, soft cloths, sponges or paper
towels.
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Rub stainless steel finishes in the direction of the
grain. Wipe area dry to avoid water marks.
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Before cleaning, be certain the burners are
turned off and the grates and burners are cool.
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Do not clean removable cooktop parts in any self-
cleaning oven.
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After cleaning, place all parts in their proper
positions before using cooktop.
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For proper burner performance, keep igniters
clean and dry.
Pan Bottom Diameter
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The flame should be the same size as the bottom of
the pan or smaller. Do not use small pans with high
flame settings as the flames can lick up the sides of
the pan.
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Oversize pans that span two burners are placed front
to back, not side to side.
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For best cooking results, large pans should not extend
over the sides of the grates.
Use Balanced Pans
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Balance is important for stability and even cooking.
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Pans must sit level on the cooktop grate without
rocking or wobbling.
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Center pan over burner.
Use a Lid That Fits Properly
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A well-fitting lid helps shorten the cooking time.
Figure 7: Cleaning the Cooktop
