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Selecting Surface Cooking
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.
Utensi Is For best result and energy conservation, choose cooking utensils
that have these characteristics:
*GOOD
• Flatbottomand straightsides.
eTight fitting lids.
• Weightof handledoesnot tilt pan.
Paniswell balanced.
• Pansizesmatchthe amountof
food to beprepared.
o Madeof a materialthat conducts
heatwell.
• Easyto clean.
POOR
o Curved and warped pan
bottoms.
• Pan overhangs unit by more than
one inch or 2.5 cm.
e Heavy handle tilts pan.
o Flame extends beyond unit
* Specialty pans such as lobster pots, griddles and pressure cookers may
be used but must conform to the above recommended cookware
requirements.
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