Selecting Types Of Cookware; Cookware Characteristics - GASLAND chef Pro Series Installation Instruction

Selecting types of cookware.

The following information will help you choose cookware which will give good
performance on glass cooktops.

Cookware characteristics

• Aluminum: heats and cools quickly. Frying, braising, roasting. May leave metal
markings on glass.
• Cast Iron: on a glass cooktop heats and cools slowly, but retains heat and cooks
evenly.
• Copper: tin heats and cools quickly. Gourmet cooking, wine sauces, egg dishes.
• Enamel ware: response depends on base metal. Not recommended. Imperfec-
tions in enamel may scratch cooktop.
• Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
• Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and
general cooking.
Selecting types of cookware.
For best results
• Place only dry pans on the surface elements. Do not place lids on the surface
elements, particularly wet lids.
• Do not use woks that have support rings. This type of wok will not heat on glass
surface elements.
• We recommend that you use only a flat-bottomed wok. They are available at
your local retail store. The bottom of the wok should have the same diameter as
the surface element to ensure proper contact.
• Some special cooking procedures require specific cookware such as pressure
cookers, deep-fat fryers, etc. All cookware must have flat bottoms and be the
correct size.
Check pans for flat bottoms by
using a straight edge.
Right!
Use flat-bottomed woks on the
1 (844) 538-7890
support@gaslandchef.com
Pans with rounded, curved, ridged or warped bottoms are not recommended.
Do not place wet pans on the
glass cooktop.
Do not use woks with support
rings on the glass cooktop.
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3330-A Marathon Ct Charleston, SC 29418
Do not operate the cooktop
without utensil on the hotplate.
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