Surface Cooking
Use Proper Cookware
Cookware should have
flat bottoms that make
good contact with the
entire surface heating element. Check for flatness by rotating a
ruler across the bottom of the cookware (See Figure 1). Be sure
to follow the recommendations for using cookware as shown in Figure 2.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
CORRECT
•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 material that con- ducts heat well.
•Easy to clean.
INCORRECT
•Curved and warped pan bottoms.
•Pan overhangs unit by more than
2.5 cm (1”).
•Heavy handle tilts pan.
•Flame extends beyond unit.
Note: Always use a utensil for its intended purpose. Follow manufacturer’s instructions. Some utensils were not made to be used in the oven or on the cooktop.
Figure 2
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Using a wok
Woks with flat bottoms suitable for use on your cooktop are available in most cook shop or hardware stores. Round- bottomed woks (with a support ring that does not extend beyond the burner unit) may also be used. The metal ring was designed to support the wok safely when it is filled with large amounts of liquids (soup making) or fat (frying).
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct con- tact with the grates.
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.
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