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The pan material determineshow evenly and quickly heat
is transferredfrom the heating element to the pan bottom.
Aluminum
Heatsevenly. A voidthingaugealuminum.Acidicfoodsor
salt will cause it to discoloror pit. Anodizing improves
To achieve optimumsurface cooking performance,select
stain resistanceand pitting. Often used as a bottom
heavy gauge, flat, smooth bottom pans that fit the size of
coating to improve the heating of other materials.
the surface unit.
Sliding aluminumpans across smoothtop may leave metal
Properpans will reduce cooking times, use less energy
marks. Removethese marks immediatelyto prevent
and cookfood more evenly.Use these tests to determine
if pan bottom is flat.
permanent marks (seepage 22_.
Copper
Ruler Test:
Heatsevenly;discolors easily.Often usedas a bottom
1. Placea ruleracrossthe bottomofthe pan.
coating to improve the heatconduction of othermaterials.
2. Holditupto the light,Littlelightshouldbe visibleunder
May leavemetalmarksonthe smoothtop (seealuminum
the ruler,
above).
If copper cleaner is not completely removed from pan, the
BubbleTest:
cleaning residuemay permanentlydamageor discolor the
1. Put an inch of water into the pan, place on cooktop and
smoothtopthe next time the pan is used.
turn control to HIGH.
Stainless Steel
2. Watch the bubbleformation as the water heats.
Heatsunevenly unless lined with copper or has an
• Uniform bubbles= good performance,
aluminumbottom or inner core. Durable, easy to clean
• Unevenbubbles = hot spots and uneven cooking,
and stain resistant.
Good Pans:
Cast Iron
• Flat bottom,straight s ides,and
Heatsslowlyand evenly;retainsheat;slowto cool.Need.¢
tight fitting covers,
seasoningto prevent sticking and rusting. May affect coloJ
• Made of a heavy gauge
and taste of some foods.
materialthat conducts heatwell.
PorcelainEnamel
• Weightof handledoesnottiltpan.
Glass-like substancefusedto metal. Heating
• Pansize matchesthe size of the surfaceunit,Pan
characteristics d ependonbase material(usuallysteelor
should not extendmore than 1-inchbeyond the
cast iron).
surface unit.
Glass-Ceramic
Poor Pans:
Heatsslowlyand unevenly. M ay scratchthe smoothtop if
• Groovedor warped pan ._llL
._'._lli_._
_
slidacross cooktop. Sometypes may only be used in the
bottoms.
_
oven.
• Pan that is smaller than
the surface unit.
• Thin gauge metal pans.
This appliancehas been tested for safe performance
• Unstablepan suchas a smallsaucepanwitha heavy
usingconventional cookware. Donot use any devicesor
or loose handle,
accessoriesthat are not specifically recommendedin this
• Oversizedpans or pans
manual.Do not use eyelid coversfor the surface units,
that rest acrosstwo coil elements. These will cause
stove top grills, or add-on oven convection systems
discolorationor damage to the dripbowls, damage to
The use of devicesor accessoriesthat are not expressly
the porcelaincooktop, and may lengthenthe cooking
recommendedin this manual can create serious safety
time on the smoothtop cooktop,
hazards, result in performanceproblems, and reduce the
• Woks with round metal rings. The ring traps heat and
life of the componentsof the appliance.
may damagecoil element,porcelain cooktop, and
smoothopcooktop.
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