Filter
Top Products
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.
Figure 1
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.
CORRECT
iNCORRECT
* Curved and warped pan bottoms.
* Flat bottom and straight sides.
* Tight fitting lids.
* Weight of handle does not tilt
pan. Pan is well balanced.
Pan overhangs unit by more than 2.5
cm (1").
Heavy handle tilts pan.
* Pan sizes match the amount of
food to be prepared.
* Made of material that conducts
* Flame extends beyond unit.
heat well.
* Easy to clean.
Figure 2
Specialty pans such as lobster pots, griddles and pressure cookers may be used
but must conform to the above recommended cookware requirements.
Using a wok (.or supplied)
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 unit)
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 trlvefs: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
DO NOT use a wok if if is equipped
wlfh a metal ring fhaf extends beyond
the burner unlf. Because fhls ring traps
heat, the surface unlf and cooktop
surface could be damaged.