| A | B |
|---|
| Deep-fat fryer | Gas and electric fryers cook foods inoil at temperatures between 300 degrees fahrenheit and 400 degrees fahrenheit. Some computerized fryers lower and raise the food baskets automatically |
| Flat-top burner (French Top) | A flat-top burner cooks food on a thick slate of cast iron or steel plate that covers the heat source. A flat-top burner provides even and consistent heat |
| Griddle | Similar to a flat-top range, a griddle has a heat source located beneath a thick plate that covers the heat source located beneath a thick plate of metal. Cook foods directly on this surface, which is usually designed with edges to contain the food and a drain to collect waste. |
| Induction burner | An induction burner generates heat by means of magnetic attraction between the cooktop and a steel or cast-iron pot or pan. The cooktop itself remains cool. Reaction time is significantly faster with the induction cooktop itself than with traditional burners. Do not use copper or aluminum pans on this burner. They will not work |
| Open burner | A grate-style gas burner supplies direct heat by way of an open flame to the item being cooked. The heat can easily be controlled |
| Ring-top burner | With a ring-top burner, cooks add or remove different sized rings or plates to allow more or less heat to cook the food item. A ring-top burner provides direct, controllable heat. It can be either gas or electric |
| Wok burner | This is a gas burner (or propane for home use) with multiple jets. designed to cradle a rounded wok pan in extremely intense heat. The high heat of a wok burner produces the wok hey, which is a particularly savory, charred flavor associated with the best wok-cooked dishes |
