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Surface Cooking
Use Proper Cookware
Cookware should
have flat bottoms
that make good
contact with the
entire surface
heating element.
Check for flatness
Figure 1
by rotating a ruler
across the bottom of
the cookware (See Figure 1). Be sure to
follow the recommendations
for using
cookware as shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
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.
CORRECT
• 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.
Made of material that
conducts heat well.
Easy to clean.
INCORRECT
Curved and warped pan bottoms.
Pan overhangs unit by more than
2.5 cm (1").
Heavy handle tilts pan.
Flame extends beyond unit.
Figure 2
* Specialty pans such as lobster pots, griddles and pressure cookers may be i*i;_;i
used but must conform to the above recommended cookware requirements. _ij
Using a wok
Woks 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 burner unit) may
also be used. The metal ring was
designed to support the wok safely
when it is filled with large amounts
of liquids
(soup
making)
or fat
(frying).
Wire trivets:
Do not use wire triv-
ets. Cookware bottoms must be in
direct contact with the grates.
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner
unit.
Because
this ring
traps
heat,
the surface
unit and
cooktop
surface could be damaged.
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