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Surface Cooking
SURFACE COOKING UTENSILS
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*GOOD
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POOR
Curved and warped pan bottoms,
Pans should have flat bot-
toms, Check for flatness by
rotating a ruler across the bot-
tom. There should be no gaps
between the pan and ruler,
* Specialty pans such as lob-
ster pots, griddles and pres-
sure cookers may be used but
must conform to the above
recommended
cookware re-
quirements.
Flat 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 and the size of
burner.
• Made of material that conducts
heat well.
• Easy to clean.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
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.
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