SeMecting Surface Cooking UtensiMs
For best resu/ts and energy conservation, choose cooking utensils that have these characteristics:
Pansshould have flat bottoms. Check for
flatness by rotating a ruler acrossthe bot-
tom. There should be no gaps between
tile pan and ruler.
Note: Always use a utensil for its intend-
ed purpose. Follow manufacturer's in-
structions. Some utensils were not made
to be usedin the oven or on the cooktop.
* Specialty pans such as lobster pots,
griddles and pressure cookers may be
used but must conform to the above
recommended cookware requirements.
*GOOD
W
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan iswell balan_.ed.
• Pan sizesmatch the amount of
food to be prepared.
• Made of material that conducts
heat well.
• Easyto clean.
POOR
• Curved and warped pan bottoms.
I
• Pan overhangs unit by more than
2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
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 designedto support the
wok safely when it isfilled with large
amounts of liquids (soup making) or
fat (frying).
Wire trivets: Do not usewire trivets.
Cookware bottoms must be in direct
contact with the grates.
DO NOT use a wok if it is equipped
with a metaJ ring that extends beyond
the burner unit. Because this ring
traps heat, the surface unit and
cooktop surface could be damaged.
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