Surface Cooking
Stainless Steel Range
Cookware
Aluminum:
Cast Iron: If heated slowly, most skillets will give satisfactory results.
Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.
Glass: There are two types of glass cookware— those for oven use only and those for surface cooking (saucepans, coffee and teapots). Glass conductors heat very slowly.
Heatproof
Stainless Steel: This metal alone has poor heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets generally work satisfactorily if they are used at medium heat as the manufacturer recommends.
Wok cooking
All burner grates are designed to support wok cooking. For easy access and additional clearances to combustibles, we suggest using a front burner for wok cooking.
Lift out one burner grate at the front. Turn it over and replace in the grate frame. The wok side is contoured to support a wok with a round or bowl shaped bottom. This design eliminates the need for a wok ring and will accommodate most woks.
Check to be sure that your wok fits securely and is stable when placed on the wok grate.
CAUTION: Good wok stability is best achieved by using
ATTENTION : Pour obtenir une bonne stabilité de travail, il vaut mieux utiliser des woks à fond rond. Les woks à fond plat ne sont pas recommandés. Évitez d’utiliser des woks dont le fond a une surface extrêmement lisse, sans texture, car il peuvent occasionner un balancement imprévu du wok dans le trou
de la grille.
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