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Selecting Surface
Cooking Utensils
Forbest result and energy conservation, choose cooking utensils that have these
characteristics:
Pansshould have flat bottoms. Check for
flatness by rotating a ruler across the
bottom. There shoutd be no gap between
the pan and ruler.
Note: Always usea 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
hazardousto your health.
*GOOD
w
t t
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan iswell balanced.
• Pansizes match the amount of
food to be prepared and the
size of the surface element.
• Made of a material that
conducts heat well.
• Easyto clean.
• Always match pot diameter to
element diameter.
POOR
U
• Curved and warped pan
ii!i!!iiiiii_.
• Panoverhangs unit by more
than one-half inch or 12mm.
• Heavy handle tilts pan.
I I
u
• Pan is smalleror larger than
element
* Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware requirements.
Specialty Pans & Trivets
Woks with flat bottoms suitable for use
on your cooktop are available in most
cookshop or hardware stores.
DO NOT use two elements (if the
cooktop isnot equipped with bridge el-
ement) to heat one large pan such asa
roaster or griddle, or allow cooking uten-
sils to boil dry. The bottom surface of
the pan in either of these situations could
causediscoloring or cracking of the glass
range surface.
Wire trivets: Do not use wire trivets.
Cookware bottoms must be in direct con-
tact with the surface elements.
DO NOT use a wok if it is equipped
with a metal ring. Because this ring
traps heat, the cooktop surface
could be damaged.
For glass smoothtop models, only
flat bottomed woks (without
support rings) may be used.
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