Selecting Surface Cooking
For best results and energy conservation, choose cooking utensils that have these characteristics:
Pans should have flat bottoms that make
good contact with the entire surface ele-
ment. Check for flatness by rotating a ruler
across the bottom.
There should be no
gaps between the pan and ruler.
Note: Always use a utensil for its intended
Some utensils were not made to be
used in the oven or on the cooktop.
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan. Pan
is well balanced.
• Pansizesmatch the amount of food to
be prepared and the size of the surface
• Made of material that conducts heat
• Easy to clean.
* Specialty pans such as lobster pots, griddles
and pressure cookers may be used but must
conform to the above recommended cook-
• Curved and warped pan bottoms.
• Pan overhangs unit by more than 2.5
• Heavy handle tilts pan.
• Pan is smaller than element.
Pans & Trivets
I/I/oks 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
heating element) may also be used.
The metal ring was designed to
support the wok safelywhen it isfilled
with large amounts of liquids (soup
making) or fat (frying).
DO NOT use two
(if the cooktop
equipped with bridge element) to heat
one large pan such as a roaster or
griddle, or allow cooking utensils to
boil dry. The bottom surface of the
pan in either of these situations could
cause discoloring or crazing of the
porcelain enamel range surface, and
damage to the surface elements and/
to the drip
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct
contact with the surface elements.
DO NOT use a wok if it isequipped with
a metal ring that extends beyond the
surface element. Because this ring traps
heat, the surface element and cooktop
surface could be damaged.
For glass smoothtop models, only flat
bottomed woks (without support rings)
may be used.