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Top-of-Range Cookware
Aluminum: Medium-weight cookware is recommended
because it heats quickly and evenly. Most foods brown
evenly in an aluminum skilteL Use saucepans with tight-
fitting lids whbn 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 two types of glass cookware--those
for oven use only and those for top-of-range 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 ranges,
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
used at medium heat as the manufacturer recommends,,
Wok This Way
We recommend that you
use a 14-inch or smaller
flat-bottomed wok. Make sure
the wok bottom sits flat on the
grate, Only a flat-bottomed wok should be used
They are avaifable at your local retail store,,
Do not use a flat-bottomed
wok on a support ring.
Placing the ring over the
burner grate may cause the
burner to work improperly,
resulting in carbon monoxide
levels above allowable standards,,
This could be dangerous to your health,
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 standards,
This can be hazardous to your health,,