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2. The pan should have straight sides and a tight-fitting
lid.
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, heat-resistant
material
and be
securely
attached
to the pan.
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.
l
Not all glass, glass-ceramic,
ceramic, earthenware
and other glazed
utensils are safe for cooktop
cooking. Some will crack or break with
sudden temperature
changes, which could result in personal injury.
l
If a surface unit stays red for a long time, the bottom of the pan is not
flat enough or is too small for the surface unit. Prolonged
usage of
incorrect
utensils for long periods of time can result in damage to the
surface unit, cooktop, wiring and surrounding
areas. To prevent
damage, use correct utensils, start cooking on HI and turn control
down to continue cooking.
l
Do not leave an empty utensil, or one which has boiled dry, on a hot
surface unit. It can overheat and may damage the utensil or surface
unit.
Do not use canners, woks and specialty
utensils with rounded, warped,
ridged or dented bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.
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