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For best resumts, choose cookware based on the following characteristics:
Aluminum or copper bottomed pans conduct heat evenly.
Steel pans, if not combined with other metals, may cook unevenly.
• Cast-iron cookware absorbs heat slowly and cooks more evenly at low=to=medium settings.
Fiat, heaw bottom pans provide even heat and stability.
DO NOT USE pans that are thin, warped, dented or ridged as they heat unevenly.
Match Pan Diameter to Fmame Size
- The flame should be the same size as the bottom of the pan or smaller. De not
use small pans with high flame settings as the flames can lick up the sides of
the pan,
- Oversize pans that span two burners are placed on the left side, front to rear
(not side to side).
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Use Balanced Pans
- Pans must sit level on the cooktop grate without rocking,
- Center pan over burner,
Use a Lid That Fits Properly
- A well-fitting lid helps shorten the cooking time,
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Use a wok with a flat bottom.
For simmering stews and soups, use right front burner. For melting chocolate, use the burner in the right
rear position.
Canners and pressure cookers must meet the same requirements as described above. After bringing
contents to a boil, use lowest heat setting possible to maintain a boil or pressure (for pressure canners/cookers).
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