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Page 15
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 may
melt or catch fire.
➤ Never let a pan boil dry. This can damage
your pan and the cooking 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)