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Surface Cooking
use Proper Cookware
Cookware should
have flat bottoms that
make good contact
with the entire surface
heating element.
Check for flatness
by rotating a ruler
across the bottom of
the cookware (See
Figure 1). Be sure
to follow the recommendations for using
cookware as shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
Note: Always use a utensil for its intended
purpose. Follow manufacturer's instructions.
Some utensils were not made to be used in
the oven or on the cooktop.
using a wok
CORReCT
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount
Figure 1
of food to be prepared.
• Made of material that
conducts heat well.
• Easy to clean.
* Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
requirements.
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks (with a support
ring that does not extend beyond the
burner circumference) may also be
used. The metal ring was designed to
support the wok safely when it is filled
with large amounts of liquids (soup
making) or fat (frying).
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
Figure 2
DO NOT use a wok if it is equipped with
a metal ring that extends beyond the
burner circumference. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.
11
INCORReCT
• Curved and warped pan
bottoms.
• Pan overhangs burner grate
by more than 2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond pan.
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