Match each term with its corresponding description. Answers are used only once.
Group of answer choices
Device that responds to temperature changes and either turns the burner on or off.

Small, less powerful broiler used for browning food, rather than fully cooking it.

Heavy cast-iron top that has a heat source located underneath it on which food is cooked in pots and pans.

Device that uses a radiant heat source placed above the food to be cooked.

Most common type of commercial stovetop.

Permanently fixed, large pot with double-walled construction.

Cooking appliance that has the radiant heat source located below the food and rack.

List of tasks to be performed to ensure equipment stays in proper working order.

Polished stainless steel stovetop on which food is cooked directly without pots or pans.

Range that uses electromagnetic energy to heat special pots and pans.