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Specialty Pans & Trivets
Woks with flat bottoms suitable for
use on your cooktop are available in
most cookshop or hardware stores.
Round-bottomed woks(with asupport
ring that does not extend beyond the
burner unit) may also be used. The
metal ring was designed to support the
wok safely when it isfilled with large
amounts of liquids (soup making) or
fat (frying).
DO NOT use a wok if it is equipped
with a metal ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
Wire trivets: Do not usewire trivets. Cookware bottoms must be in direct contact
with the grates.
DONOT usetwo burner units to heat one large pan such asa roaster
or griddle, or allowcooking utensils to boil dry. Thebottom surface of the pan in either
ofthese situations could causediscoloring or crazing of the appliance cooking surface,
and damage to the grates and burner units.
Canning Tips &
Information
Canning can generate
large amounts of steam. Use extreme
caution to prevent burns. Always raisethe
lid to vent steam away from you.
1. Use tested recipes and follow instructions carefully. Check with your local
CooperativeAgricultural ExtensionServiceora manufacturer of glassjarsfor the
latest canning information.
2. Useflat-bottomed canners only. Heat isspread more evenly when the bottom
surface isflat.
3. Center canner on the burner grate.
4. Start with hot water and a high heat setting to reduce the time it takes to bring
the water to a boil; then reduce the heat setting as low aspossible to maintain
a constant boil.
5. It isbest to can small amounts and light loads.
Prevent damage to cooktop and burner grates:
1. Do not use water bath or pressure canners that extend more than one inch
beyond the edge of the burner grate.
2. Do not leave water bath or pressure canners on high heat for an extended
amount of time.
3. Alternate surface units between each batch to allowthe units and surrounding
surfaces to cool down. Try to avoid canning on the same burner unit all day.
Safecanning requires that harmful micro-organisms are destroyed
and the jars are sealedcompletely. When canning in a water bath canner, a gentle
but steady boil must be maintained continuously for the required time.
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