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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
2). Be sure to follow
the recommendations
for using cookware as
shown in Figure 1.
Figure 2
Note: The size and type of cookware
used will influence the setting needed
for best cooking results.
Using Woks
CORRECT
t 11"
• 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 and the
size of the surface element.
Made of material that conducts
heat well.
Easy to clean.
Always match pot diameter to
element surface diameter.
iNCORRECT
Curved and warped pan
bottoms.
÷1 I_
Pan overhangs unit by more
than one-half inch.
• Pan is smaller than the
element.
Heavy handle tilts the pan.
Figure 1
For ceramic glass cooktop models,
use only flat bottomed woks
(without support rings).
DO NOT use a wok if
it is equipped with a metal ring that
extends beyond the surface ele-
ment. Because this ring traps heat,
the surface element and cooktop
surface could be damaged.
Wire trivets : Do not use wire triv-
ets. Cookware bottoms must be in
direct contact with the surface
cooking areas.
DO NOT use two
surface cooking areas to heat one
large pan such as a roaster or
griddle. If the pan boils dry, the bot-
tom surface of the pan could dam-
age the glass ceramic cooktop,
cause discoloring or crazing of a
)orcelain enamel surface, and
damage surface heating elements
and drip pans.
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