Use Proper Cookware
Cookware should have ﬂ at bottoms that
make good contact with
the entire surface heating
element. Check for ﬂ atness
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
inﬂ uence the setting needed for best cooking
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 and straight
• Tight ﬁ tting 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 clean.
* Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
Woks with ﬂ at 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 ﬁ lled with 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
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
1" (2.5 cm).
• Heavy handle tilts pan.
• Flame extends beyond unit.