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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 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.
Figure 1
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
I
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 con-
ducts heat well.
Easy to clean.
* Specialty pans such as
INCORRECT
= Curved and warped pan bottoms.
i;: _ ............
Pan overhangs burner grate by
more than 2.5 cm (1").
Heavy handle tilts pan.
Flame extends beyond pan.
Figure 2
lobster pots, griddles and pressure cookers
may be used but must conform to the above recommended cookware
requirements.
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
circumference) 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 circumference. Because this
ring traps heat, the surface unit and
cooktop surface could be damaged.
10
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