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English 13
Surface Burner Cooking Recommendations
Proper Cookware
Cookware Characteristics
• Aluminum or copper bottomed pans conduct heat
evenly.
• Steel pans, if not combined with other metals, may
cook unevenly.
• Cast-iron cookware absorbs heat slowly and cooks
more evenly at low-to-medium settings.
• Flat, heavy bottom pans provide even heat and
stability.
• DO NOT USE pans that are thin, warped, dented or
Choosing Cookware - Cookware Recommendations
Specialty Cookware
Pans that span 2 burners, i.e. griddles, roasters and fish
poachers, may be used when placed front to back. Adjust
flame equally to cook evenly.
Use a Wok with a flat bottom.
Canners and pressure cookers must meet the same
requirements as described above. After bringing contents
to a boil, use lowest heat setting possible to maintain a boil
or pressure (for pressure canners/cookers).
Uses Heat Setting
Bringing water to a boil High
Pan frying, sauteing,
browning meat, deep fat
frying
Medium High
Most frying, eggs,
pancakes, slow boil
Medium
Finish cooking covered
foods, steaming
Medium Low
Melting chocolate and
butter, simmering tomato
sauces, soups, stews
Low
Melting chocolate and
butter, simmering tomato
sauces, soups, stews
Low
Uses Heat Setting
Practice
Pan Bottom Diameter
• The flame should be the same size as the
bottom of the pan or smaller. Do not use small
pans with high flame settings as the flames
can lick up the sides of the pan.
• Oversize pans that span two burners are
placed front to back, not side to side.
• For best cooking results, large pans should
not extend over the sides of the grates.
Use Balanced Pans
• Balance is important for stability and even
cooking.
• Pans must sit level on the cooktop grate
without rocking or wobbling.
• Center pan over burner.
Use a Lid That Fits Properly
• A well-fitting lid helps shorten the cooking
time.
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