Sub-Zero Sealed Burner RangeTop manual Wolf Sealed Burner Rangetop O P E R At I O N

WOLF SEALED BURNER RANGETOP O P E R AT I O N

C O O K WA R E S E L E C T I O N

For best results, we recommend medium- to heavy-weight pans that have a flat base, metal handle and a good-fitting cover.

Look for pans that are made of materials with good heat conductivity, such as aluminum and copper. These metals are sometimes found ”sandwiched” between the inner and outer layers of the pan. If present, whether visible from the outside or not, they aid in evenly conducting heat.

Use the following guidelines when selecting cookware for the rangetop:

Griddles or open roasters that span two burners are suitable, providing they are not warped.

When a large pan is centered over a burner, the diameter should not exceed 254 mm.

When using pans made of cast iron, enameled steel or glass ceramic, or coated with a nonstick finish, select lower flame settings. High heat applied to such materi- als will cause ”hot spots,” scorching and burning.

Cover pans while cooking; covers improve cooking efficiency. Water boils faster, using less fuel, and the kitchen stays cooler.

Select high-sided (deep) pans rather than ones with very wide bases and low sides. High sides will minimize liquids boiling over the pan.

Pans with oversized bases that extend beyond the rangetop frame should not be used. On settings, heat may be trapped beneath the pan, causing permanent damage to the surface finish.

Use the front burners for larger pans. The pans are easier to handle, especially when hot.

Use a wok with a flat bottom.

23