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
cookware as shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
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.
Using a wok
• Flat bottom
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.
= Curved and warped pan bottoms.
Pan overhangs unit by more than
2.5 cm (1").
Heavy handle tilts pan.
Flame extends beyond unit.
* Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
Woks with flat bottoms suitable for
use on your cooktop are available
in most cookshop
(with a support ring that does not
extend beyond the burnerflames)
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 triv-
ets. Cookware bottoms must be in
direct contact with the grates.
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner flames. Because this ring
could be damaged.