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Burner
Ensure that there is a minimum dis-
tance of 5/8" (15 mm) between the
wok or the pan and the control panel.
Never place a pan on the control
panel.
The outer part of the gas flame is much
hotter than the center. Therefore the
tips of the flame should be in contact
with the base of the pan and not
spread out to the sides. Flames which
spread out to the sides of the pan
merely warm up the air in the room.
Suitable woks, pots and pans
Material
Most woks and pans can be used for
cooking on gas.
Wok / Pan base
Bases do not need to be even for gas
cooking, in contrast to those used on
electric burners. Through the spread-
ing action of the flame, heat reaches all
parts of the base.
Thin bases conduct heat to the food in-
side more quickly than thicker ones.
Since heat is not evenly distributed
over the pan base, there is a danger
that food may be overheated in places.
Therefore, when using saucepans with
thin bases, stir the food more often.
Thick bases lessen the risk of food
overheating in places, as better dis-
tribution of heat is possible.
Shape of woks, pots and pans
Using a small one on the strong flame
does not mean faster cooking but sim-
ply results in wasteful gas consump-
tion. The correct procedure is to cook
with small pots on the low flame and
large ones on the strong flame.
small pots = low flame
large pots = strong flame
Wide, flat pots are more suitable than
narrow, tall ones, since they heat up
more quickly.
Lids
Less heat is lost by cooking in a
covered pot.
Burner
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