Use Proper Cookware
Cookware should have flat bottoms that
make good contact with
the entire surface heating
element. Check for flatness
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
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.
Using a wok
• 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.
* Specialty pans such as lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
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 trivets.
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.
• Curved and warped pan bottoms.
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.