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
for using cookware as
shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
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.
,, Fiat bottom
and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
• Pan sizes match the amount of
food to be prepared.
• Made of material that conducts
• Easy to clean.
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
* Specialty pans such as lobster pots, griddles and pressure cookers may
be used but must conform to the above recommended cookware require-
Note: Do not use griddle over more than one burner. That can damage your
cooktop and that can result in exposure to carbon monoxide levels above
allowable current standards. That can hazardous to your health.
Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available
in most cookshop
(with a support ring that does not
extend beyond the burner flames)
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
Do not use wire trivets.
Cookware bottoms must be in direct
contact with the grates.
DO NOT use two
burner units to heat one large pan
such as a roaster or griddle, or al-
low cooking utensils to boil dry. The
bottom surface of the pan in either
of these situations could cause dis-
coloring or crazing of the appliance
cooking surface, and damage to the
grates and burner units.
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner flames. Because this ring
surface could be damaged.