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Selecting
Surface
Cooking
Utensils
For best result and energy conservation,
choose cooking
utensils that have these characteristics:
Pans should
have flat bottoms
that
make good
contact
with
the entire
surface
element.
Check for flatness
by rotating
a ruler across the
bottom.
There should
be no gap
between
the pan and ruler.
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.
*GOOD
t
t
e Flat bottom
and straight
sides.
• Tight fitting
lids.
• Weight
of handle does not tilt
pan.
Pan is well balanced.
e Pan sizes match the amount
of
food to be prepared and the
size of the surface element.
• Made of a material
that
conducts
heat well.
• Easy to clean.
• Always match pot diameter
to
element
diameter.
POOR
o Curved and warped
pan
W
• Pan overhangs unit by more
than one-half inch or 12mm.
e Heavy handle tilts pan.
• Pan is smaller or larger than
element
* Specialty
pans such as lobster
pots, griddles
and pressure
cookers
may be used but must conform
to the above
recommended
cookware
requirements.
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