Surface Cookware Recommendations
Use Proper Cookware
Cookware should hove flat bottoms that make good contact with the cooktop grate. 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 wiil influence the setting needed for best cooking results.
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.
Cookware Material types
The cookware material determines how evenly and quickly heat is transferred from the surface unit to the pan bottom. The most popular materials available are:
ALUMINUM | - | Excellent | heat conductor. | Some types | of food | ||
wiil cause | it to | darken | (Anodized | aluminum | cookware | resists | |
staining & | pitting). |
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COPPER - Excellent heat conductor but discolors easily.
STAINLESS STEEL - Slow heat conductor with uneven
cooking results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain
heat very well. Cooks evenly once cooking temperature is reached.
Figure
CORRECTINCORRECT
GLASS - Slow heat conductor.
Using a Wok (not supplied)
Woks with flat bottoms suitable for use on your cooktop
are available in most cookshop 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
*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 conducts heat well.
°Easy to dean.
*Curved and warped pan bot- toms.
f
"Pan overhangs unit by more than 2.5 cm (1").
•Heavy handle tilts pan.
•Flame extends beyond unit.
Figure 2
large amounts of liquids (soup making) or fat (frying).
Wire trivets: Do not use wire trivets. Cookware bottoms must
be in direct contact with the grates.
DO NOT use a wok if it is equipped wlfh a metal ring that extends beyond the burner unit. Because fhls ring traps heat,
Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
the surface unlf and cookfop surface could be damaged.
