For best results, choose cookware with the following characteristics:
Aluminum or copper bottomed pans conduct heat evenly.
Steel pans, if not combined with other metals, may cook unevenly.
Cast-iron cookware absorbs heat slowly and cooks more evenly at low-to-medium settings.
Flat, heavy bottom pans provide even heat and stability.
DO NOT USE pans that are thin, warped, dented or ridged as they heat unevenly.
Match Pan Diameter to Flame Size
The flame should be the same size as the bottom of the pan or
smaller. Do not use small pans with high flame settings as the
flames can lick up the sides of the pan.
Oversize pans that span two burners are placed on the left side,
front to rear (not side to side).
Use Balanced Pans
Pans must sit level on the cooktop grate without rocking.
Center pan over burner.
Use a Lid That Fits Properly
A well-fitting lid helps shorten the cooking time.
Use a wok with a flat bottom.
For simmering stews and soups, use right front burner. For melting chocolate, use the burner in the right
Canners and pressure cookers must meet the same requirements as described above. After bringing
contents to a boil, use lowest heat setting possible to maintain a boil or pressure (for pressure canners/cookers).
Cookware Selection Guide