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For best result and energy conservation, choose cooking utensils that have these
characteristics:
Selecting Surface
Cooking Utensils
Pans should have flat bottoms. Check
for flatness by rotating a ruler across
the bottom. There should be no gap
between the pan and ruler.
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.
Do not use griddle
over more than one burner because it
could damage your cooktop. It can also
result in exposure to carbon monoxide
levelsabove allowable current
standards and be hazardous to your
health.
*GOOD
w
t t
• Fiat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan is well balanced.
e Pansizes match the amount of
food to be prepared and the
size of the surface element.
• Made of a material that
conducts heat well.
o Easyto clean.
• Always match pot diameter to
element diameter.
POOR
o Curved and warped pan
o Panoverhangs unit by more
than one-half inch or 12mm.
• Heavy handle tilts pan.
o Pan is smaller or larger than
element
* Specialty pans such as lobster pots, griddles and pressure cookers may be
used but must conform to the above recommended cookware requirements.
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