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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)