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2.The pan should have straight sides and a
3.Choose medium to heavy gauge (thickness] pans that are fairly lightweight. Remember that a very heavy pan will be even heavier when filled with food.
4.The pan material (metal or glass) affects how fast heat transfers from the surface unit through the pan material and how evenly heat spreads over the pan bottom.
5.Handles should be made of a sturdy,
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Burn, Personal Injury and Product Damage Hazard
If the pan Is too small for the surface unit, you could be burned by the heat from the exposed section of the surface unit. Use correctly sized cooking utensils to prevent injury.
Not all glass,
sudden temperature changes, which could result in personal InJury.
If a surface unit stays red for a long tlme, the bottom of the pan is not flat enough or is too small for the surface unit. Prolonged usage of incorrect utenslls for long periods of tlme can result in damage to the surface unlt, cooktop, wtrtng and surrounding areas. To prevent damage, use correct utensils, start cooklng on HI and turn control down to continue cooking.
Do not leave an empty utensil, or one which has bolled dry, on a hot surface unlt. It can overheat and may damage the utensil or surface unlt.
Do not use canners, woks and specialty utenslls with rounded, warped, rldged or dented bottoms. These could cause severe overheating which damages the utensil and/or surface unit.
