Culinary Arts and Management Workbook

Electric Range 

Principle Uses

• Surface cooking with pots and pans for sauteeing, pan frying or broiling, braising, stewing and simmering

Special Characteristics

• Coil or solid top surfaces
• No pilot light
• Coils may require preheating
• Coils are slower to respond to heat controls
• Simmer set control for hot top

Operating Hints

• Use with adequate ventilation
• Preheat solid tops
• Solid tops take too long for heating large volumes and may scorch food
• For efficient heat transfer cover as much of surface as possible with pots and pans
• For moist heat methods cover pots and pans to retain liquid and shorten cooking times
• Do not allow handles to protrude
• Avoid spills and boil-overs which may damage open burners or coils
• Use dry pot holders
• Lift lids away from you

Cleaning

• Wipe spills promptly
• Clean daily using detergent solution
• Rinse and dry washed surfaces
• Avoid harsh chemicals and abrasives
• Never pour water on top to cool or wash surfaces