Table of Contents
Advertisement
Using the gas cooktop
Energy-saving tips
- Cook in covered pots and pans if
possible. Doing so will prevent
unnecessary heat loss.
- Wide, shallow pots are preferable to
tall, narrow ones. They will heat up
faster.
- Cook with as little water as possible.
- Once food has come to a boil or the
pan is hot for frying, reduce the heat
to a lower power setting.
- Use a pressure cooker to reduce
cooking durations.
Suitable cookware
- Select cookware that fits the size of
the burner:
Large diameter = large burner
Small diameter = small burner
- Using cookware that is too large can
cause the flames to spread out and
damage the surrounding countertop
or other appliances. Choosing the
right cookware size improves
efficiency.
- Any cookware that has a diameter
smaller than the burner grate or
which does not rest in a stable
position on the grate (without
wobbling) is dangerous and should
not be used.
46
- Unlike cookware that is used on an
electric cooktop, the bottom of
cookware used on a gas cooktop
does not have to be flat to deliver
effective cooking performance.
- When purchasing pots and pans,
keep in mind that the diameter
indicated is typically the top diameter,
not the bottom diameter.
- All heat-resistant cookware is suitable
for use.
- Cookware with a thick bottom is
preferable, as it distributes heat more
evenly. Cookware with a thin bottom
may cause food to overheat in certain
spots. To avoid this, stir the food
frequently.
- Always place the cookware on the
grates supplied. Do not place
cookware directly on the burners.
- Position the cookware on the burner
grate so that it cannot tip. There is
always a possibility of a slight tilt,
despite the proper position.
- Do not use pots or pans that have
bottoms with pronounced edges.
Fire hazard due to overheated
food.
Unattended food can overheat and
ignite.
Do not leave the cooktop unattended
whilst it is being used.
Advertisement
Table of Contents
