Selecting Surface Cooking Utensils
For best results and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms. Check for flatness by rotating a ruler across the bottom. There should be no gaps between the pan and ruler.
Note: Always use a utensil for its intend- ed purpose. Follow manufacturer's in- structions. Some utensils were not made to be used in the oven or on the cooktop.
Note: Do not use griddle over more than one burner. That can damage your cooktop and that can result in exposure
*GOOD
Flat bottom and straight sides.
Tight fitting lids.
Weight of handle does not tilt pan. Pan is well balanced.
Pan sizes match the amount of food to be prepared.
Made of a material that conducts heat well.
Easy to clean.
POOR
Curved and warped pan bottoms.
Pan overhangs unit by more than one inch or 2.5 cm.
Heavy handle tilts pan.
Flame extends beyond unit
to carbonmonoxide levels above allow- able current standards. That can hazard- ous to your health.
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Specialty Pans & Trivets | Woks with flat bottoms suitable for | |||||||||||
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| use on your cooktop are available in |
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| most cookshop or hardware stores. |
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| support ring that does not extend |
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| beyond the burner unit) may also be |
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| used. The metal ring was designed to |
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| support the wok safely when it is |
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| filled with large amounts of liquids |
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| (soup making) or fat (frying). |
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DO NOT use a wok if it is equipped with a metal ring that extends beyond the burner unit. Because this ring traps heat, the surface unit and cooktop surface could be damaged.
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the grates.
DO NOT use two burner units to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or crazing of the appli- ance cooking surface, and damage to the grates and burner units.
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