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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. 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.
Do not use griddle over
more than one burner because it could
damage your cooktop. It can also result in
exposure to carbon monoxide levels above
allowable
current
standards
and be
hazardous to your health.
*GOOD
t
t
• 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 the surface element.
• Made of a material that
conducts heat well.
• Easyto clean.
• Always match pot diameter to
element diameter.
POOR
u
• Curved and warped
pan
W
......
U w
• Pan overhangs unit by more
than one-half inch or 12mm.
• Heavy handle tilts pan.
I
F
• Pan is smalleror 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.
Specialty
Pans & Trivets
Woks with flat bottoms suitable for use
on your cooktop are available in most
cookshop or hardware stores.
DO NOT use two elements
(if the
cooktop is not equipped with bridge el-
ement) to heat one large pan such as a
roaster or griddle, or allow cooking uten-
sils to boil dry. The bottom surface of
the pan in either of these situations could
cause discoloring or cracking of the glass
range surface.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct con-
tact with the surface elements.
DO NOT use a wok if it is equipped
with a metal ring. Because this ring
traps
heat, the cooktop
surface
could be damaged.
For glass smoothtop
models, only
flat
bottomed
woks
(without
support rings) may be used.
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