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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 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 diam-
eter 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 recom-
mended.
• For best cooking results, use professional qual-
ity 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 cook-
ing. 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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