Cookware Material Types - Electrolux MFF3025 Use & Care Manual

Cookware material types

The cookware material determines how evenly and quickly
heat is transferred from the surface element to the pan
bottom. The most popular materials available are:
Aluminum - Excellent heat conductor. Some types of
food will cause it to darken (Anodized aluminum cookware
resists staining and pitting). If aluminum pans slide across
the ceramic cooktop, they may leave metal marks which
will resemble scratches. Remove these marks immediately.
Copper - Excellent heat conductor but discolors easily.
May leave metal marks on ceramic glass (see Aluminum).
Stainless - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor but will retain heat
very well. Cooks evenly once cooking temperature is
reached. Not recommended for use on ceramic cooktops.
Porcelain-enamel on metal - Heating characteristics will
vary depending on base material. Porcelain-enamel coating
must be smooth to avoid scratching ceramic cooktops.
Glass - Slow heat conductor. Not recommended for
ceramic cooktop surfaces because it may scratch the glass.
Fig. 1
BEFORE SETTING SURFACE CONTROLS
Using proper cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to follow
the recommendations for using proper cookware as
illustrated in Figs. 1 and 2.
Cookware should have flat bottoms that make good
contact with the entire surface heating element (See
Fig. 1). Check for flatness by rotating a ruler across the
bottom of the cookware (See Fig. 2). For more information
about the ceramic cooktop see "Cooktop cleaning &
maintenance" in the Care & Cleaning section.
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not
tilt cookware. Cookware is
well balanced.
• Cookware size matches the
amount of food to be
prepared and the size of
the surface element.
• Made of material that
conducts heat well.
• Easy to clean.
• Always match cookware
bottom to element
diameter or cooktop area
diameter.
• Curved and warped pan
bottoms.
• Cookware larger than element
or cooktop area by more than
1/2 inch (12 mm).
• Cookware is smaller than
element or cooktop area.
• Cookware weight is not
balanced.
Fig. 2
7