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Surface Cooking
Use ProperCookware
Cookware should
have flat bottoms that
make good contact
with the entire surface
heating element.
Check for flatness by
rotating a ruler across Figure 1
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 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.
Using a wok
CORRECT
,, 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.
INCORRECT
= Curved and warped pan bottoms.
Pan overhangs unit by more than
2.5 cm (1").
Heavy handle tilts pan.
Flame extends beyond unit.
Figure 2
* Specialty pans such as lobster pots, griddles and pressure cookers may
be used but must conform to the above recommended cookware require-
ments.
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 flames)
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 triv-
ets. 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 flames. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
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