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SECTION FOUR: USING THE COOKTOP
COOKWARE
RECOMMENDATIONS
SAFETY PRECAUTIONS:
➤ Food packaged in aluminum foil should not
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
➤ Do not let plastic, paper or cloth come in
contact with a hot burner grate. They will
melt or catch fire.
➤ Never let a pan boil dry. This can damage
the pan, the grate, the burner cap and base
and / or the porcelain surface. • Select the base diameter to match the diameter of
the flame. The diameter of the flame should be the
same size as the pan base or slightly smaller.
Oversize or under size pans sacrifice cooking
performance. A 5
-1
/2" (140 mm) base size is
generally the smallest recommended.
• For best cooking results, use professional quality
pans with metal handles. (Plastic handles can melt
or blister, if the flame extends up the side of the
pan.) Professional quality pans are found at
restaurant supply stores and gourmet specialty
shops. All cookware should have these
characteristics: good heat conductivity, good
balance, correctly sized base diameter, a heavy, flat
base, and a proper fitting lid.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These metals
are sometimes attached to the base or in the core
between stainless steel.
• Balance is important for stability and even cooking.
The handle must not be heavier than the pan and
tilt it unevenly. A pan must sit level on the grate
without rocking or wobbling.
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged
or too lightweight will heat unevenly. Heat and cool
pans gradually to avoid sudden temperature
changes which tend to distort cookware. Do not
add cold water to a hot pan.
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
BALANCED PAN
BASE DIAMETER
FLAT BASE PAN
COVERED PAN
(51 mm)
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