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Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and
evenly. Most foods brown evenly in an
aluminum skillet. Use saucepans with tight-
fitting lids for cooking with minimum amounts
of water.
Cast Iron: If heated slowly, most skillets will
give satisfactory results.
Enamelware: Under some conditions, the
enamel of some cookware may melt. Follow
cookware manufacturer’s recommendations
for cooking methods.
Glass: There are 2 types of glass cookware—
those for oven use only and those for surface
cooking (saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can be used for
either surface or oven cooking. It conducts
heat very slowly and cools very slowly. Check
cookware manufacturer’s directions to be sure
it can be used on gas cooktops.
Stainless Steel: This metal alone has poor
heating properties, and is usually combined
with copper, aluminum or other metals for
improved heat distribution. Combination
metal skillets generally work satisfactorily if
they are used at medium heat as the
manufacturer recommends.
Wok
cooking
We recommend that you use only a flat-
bottomed wok. They are available at your local
retail store.
Do not use woks that have support rings.
Use of these types of woks, with or without the
ring in place, can be dangerous. Placing the
ring over the burner grate may cause the burner
to work improperly resulting in carbon
monoxide levels above allowable current
standards. This could be dangerous to your
health. Do not try to use such woks without the
ring. You could be seriously burned if the wok
tipped over.
Use only flat-bottomed woks.
Do not use woks with support rings.
Stove top
grills
Do not use stove top grills on your sealed gas
burners. If you use the stove top grill on the
sealed gas burner it will cause incomplete
combustion and can result in exposure to
carbon monoxide levels above allowable
current standards. This can be hazardous to
your health.