Setting Proper Surface Burner Flame Size
Never extend the flame beyond the
outer edge of the utensil. A higher
flame simply wastes heat and energy,
and increases the risk of being burned
by the gas flame.
*Note: Settings are based on using medium-weight metal or aluminum pans. Settings may vary when using other
types of pans. The color of the flame is the key to proper burner adjustment. A good flame is clear, blue and hardly
visible in a well-lighted room. Each cone of flame should be steady and sharp. Clean burner if flame is yellow-orange.
Setting Surface Controls
For most cooking - start on the highest control setting and then turn to a
lower one to complete the process. Use the recommendations below as a
guide for determining proper flame size for various types of cooking. The size
and type of utensil used and the amount of food being cooked will influence the
For deep fat frying - use a thermometer and adjust the surface control knob
accordingly. If the fat is too cool, the food will absorb the fat and be greasy. If
the fat is too hot, the food will brown so quickly that the center will be
undercooked. Do not attempt to deep fat fry too much food at once as the food
will neither brown nor cook properly.
Type of Cooking
Start most foods; bring water to a boil; pan broiling.
Maintain a slow boil; thicken sauces, gravies; steaming.
Keep foods cooking; poach; stewing.