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9
• 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. (Figure 9)
More than
1 inch overhan
g
Correct size
Figure 9
• Select utensils without broken or loose handles.
Handles should not be heavy enough to tilt pan.
• Do not use a wok with a ring stand. Use flat bottom
wok. (Figure 10)
Figure 10
Utensil Material Characteristic
Type Temperature
Response
Uses
Aluminum Heats and
cools quickly
Frying,
braising,
roasting
Cast Iron
(Not recommended)
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 or Glass
(Not recommended)
Heats and
cools slowly
Low heat
cooking
Stainless Steel Heats and
cools at
moderate
rate
Soups,
sauces,
vegetables,
general
cooking