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Surface Operation
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most
appropriate for the type of cooking being done. Any and all cooking vessels are suitable for use in
the range and it is not necessary to replace your present domestic vessels with commercial
cookware. This is a matter of personal choice. As with any cookware, yours should be in good
condition and free from excessive dents on the bottom to provide maximum performance and
convenience.
Note: When using big pots and/or high flames, it is recommended to use the front burners. There is
more room in the front and potential cleanup at rear of appliance due to staining or discoloration will
be minimized.
Surface Cooking Tips
• Use low or medium flame heights when cooking in vessels that are poor conductors of heat, such as glass, ceramic, and
cast-iron. Reduce the flame height until it covers approximately 1/3 of the cooking vessel diameter. This will ensure more
even heating within the cooking vessel and reduce the likelihood of burning or scorching the food.
• Reduce the flame if it is extending beyond the bottom of the cooking vessel. A flame that extends along the sides of the
vessel is potentially dangerous, heats the utensil handle and kitchen instead of the food, and wastes energy.
• Reduce the flame height to the minimum level necessary to perform the desired cooking process. Remember that food
cooks just as quickly at a gentle boil as it does at a rolling boil. Maintaining a higher boil than is necessary wastes energy,
cooks away moisture, and causes a loss in food flavor and nutrient level.
• The minimum pot or pan (vessel) diameter recommended is 6" (15 cm). Use of pots or pans as small as 4" (10 cm) is
possible but not recommended.
*Note: The above information is given as a guide only. You may need to
vary the heat settings to suit your personal requirements.
Surface Heat Settings*
Heat Setting
Use
Melting small quantities
Simmer
Steaming rice
Simmering sauces
Melting large quantities
Low
Low-temperature frying (eggs, etc.)
Med Low
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Sauteing and browning, braising, and
Med
pan-frying
Maintaining slow boil on large quantities
High-temperature frying
Med High
Pan broiling
Maintaining fast boil on large quantities
Boiling water quickly
High
Deep-fat frying in large utensil
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