Usemedium- or heavy-weightcookware.
cookware conducts heat faster than other metals, Cast-
iron and coated cast-iron cookware are slow to abSOrb
heat, but generally cook evenly at low to medium heat
settings. Steel pans may cook unevenly if not combined
with other metals.
Not over 1 inch
Over 1 inch
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of the
surface unit. The pan should not extend over the edge of
the trim ring more than 1 inch (2.5 cm).
Foods for_frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
We recommend that:you
use only a flat-bottomed
wok. They areavailable
your local 'retail store.
Do not use woks that have
support rings. Use of these
types of woks, with or without the
ring in place, can be dangerous.
Placing the ring over thesurface
unit will cause a build-up of heat
that will damage the porcelaincooktop. Do not try rouse
such wokswithout the ring. You could be seriously
burned ifthe wok tipped over.