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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 instruc-
tions. 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.
Pan overhangs unit by more than
2.5 cm (1").
Tight fitting lids.
Weight of handle does not tilt
pan. Pan is well balanced.
Pan sizes match the amount
of food to be prepared.
Made of material that con-
ducts heat well.
Heavy handle tilts pan.
Flame extends beyond unit.
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
Woks with flat bottoms suitable for
use on your cooktop are available
in most cook shop 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 trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
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