Cooking/Range/Oven Center Tips

[ ] Consider electric or induction surface cooking over gas for safety where a user has cognitive or physical disabilities.


[ ] Consider magnetic induction, more accessible because no direct heat is used, the surface is easier to clean (no burned on spills) and meals can be cooked in same vessel they will be eaten in to eliminate clean up chores.


[ ] Consider side-hinged oven doors for easier approach and access in some applications, keeping in mind that a drop down oven provides its own shelf, if it is built to do so.


[ ] Lower cook top for seated and shorter cooks, keeping in mind the risk for small children.


[ ] Install angled mirror above cook top to aid in seeing contents of cooking vessels.


[ ] Use cook tops that have staggered or single-file parallel burners and specify front or side (or remote) controls to eliminate the need to reach over a hot element.


[ ] Consider the addition of a single burner at the right height for a seated or shorter cook.


[ ] Consider lock out covers or program lock out systems to prevent operating of cooking units unless a responsible cook is present.

[ ] Use back lit range controls to make them easier to read.
[ ] Consider installing a second switch in the front of the cabinet adjacent to the range to put the hood switch within the universal reach range.


[ ] Install knobs that are at least 1 1/2″ in diameter for easy grasping, preferably with a lever design, or use touch pads.


[ ] Use Braille control overlays or raised letter indicators that can be seen and felt.


[ ] Use bright running lights so that people with visual impairments will notice that the range top is on.


[ ] Mount ovens so that the bottom rack is close in height to adjacent transfer surface.


[ ] Install a kill switch: a switch that would shut unit off if pot boils dry or is not properly set on burner.


[ ] Recommend lightweight cookware, and store it near the height at which it will be used.


[ ] Plan a heatproof shelf under or counter within reach of the oven to allow for easy transfer of hot pans.


[ ] Plan heatproof surfaces adjacent to cooking surfaces to cut down on the need to lift hot pots. A smooth cooking surface allows the cook to slide those pots onto adjacent heatproof surfaces.