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.
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
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.
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.
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