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Section Four: USING THE COOKTOP
Cookware Recommendations
CAUTION:
➤
Food packaged in aluminum foil should not
be placed directly on the burner grate.
Aluminum foil can melt during cooking.
➤
Do not let plastic, paper or cloth come in
contact with a hot burner grate. They may
melt or catch fire.
➤
Never let a pan boil dry. This can damage
your pan and the cooking surface.
• Professional quality pans with metal handles are
recommended because plastic handles can melt
or blister, if the flame extends up the side of the
pan. Professional quality pans are found at
restaurant supply stores and gourmet specialty
shops. All cookware should have these
characteristics: good heat conductivity, good
balance, correctly sized base diameter, a heavy,
flat base, and a proper fitting lid. For best cooking
results, the flame should be contained under the
bottom of the pan.
• Aluminum and copper are pan materials that
conduct the heat quickly and evenly. These metals
are sometimes attached to the base or in the core
between stainless steel.
Balanced Pan
• Balance is important for stability and even cooking.
The handle must not be heavier than the pan and
tilt it unevenly. A pan must sit level on the grate
without rocking or wobbling.
Base Diameter
• Select the base diameter to match the diameter
of the flame. The diameter of the flame should be
the same size as the pan base or slightly smaller.
Oversize or under size pans sacrifice cooking
performance. A 5
generally
the
Flat Base Pan
• A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged
or too lightweight will heat unevenly. Heat and cool
pans gradually to avoid sudden temperature
changes which tend to distort cookware. Do not
add cold water to a hot pan.
Covered Pan
• A properly fitting lid will shorten cooking time and
make it possible to use lower heat settings.
15
(51 mm)
-1
/
" (140 mm) base size is
2
smallest
recommended.
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