Surface Cookware Recommendations
Use Proper Cookware
Cookware should have fl at bottoms that make good contact
with the cooktop grate. Check for fl atness by rotating a
ruler across the bottom of the cookware (See Figure 1). Be
sure to follow the recommendations for using cookware as
shown in Figure 2.
Note: The size and type of cookware used will infl uence the
setting needed for best cooking results.
Note: Always use a utensil for its intended purpose. Follow
manufacturer's instructions. Some utensils were not made to
be used in the oven or on the cooktop.
CORRECT
• Flat bottom and straight
sides.
• Tight fi tting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced.
• Pan sizes match the
amount of food to be
prepared.
• Made of material that
conducts heat well.
• Easy to clean.
* Specialty pans such as lobster pots, griddles and pressure
cookers may be used but must conform to the above
recommended cookware requirements.
Figure 1
INCORRECT
• Curved and warped pan bot-
toms.
• Pan overhangs unit by more
than 2.5 cm (1").
• Heavy handle tilts pan.
• Flame extends beyond unit.
Figure 2
Cookware Material types
The cookware material determines how evenly and quickly
heat is transferred from the surface unit 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 & pitting).
COPPER - Excellent heat conductor but discolors easily.
STAINLESS STEEL - Slow heat conductor with uneven
cooking results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain
heat very well. Cooks evenly once cooking temperature is
reached.
PORCELAIN-ENAMEL on METAL - Heating characteristics
will vary depending on base material.
GLASS - Slow heat conductor.
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