BEFORE SETTING SURFACE CONTROLS
Using Proper Cookware
The size and type of cookware used will inﬂ uence
the heat setting needed for best cooking results.
Be sure to follow the recommendations for using
proper cookware as illustrated in "Figure 2: Testing
cookware" and "Figure 3: Proper cookware".
Check for ﬂ atness by ro-
tating a ruler across the
bottom of the cookware
(see "Figure 2: Testing
should have ﬂ at bot-
toms that make good
contact with the entire
surface of the heating
• Flat bottom and straight
• Tight fitting lids.
• Weight of handle does
not tilt pan. Pan is well
• Pan sizes match 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 pot
diameter to element
Figure 4: Proper cookware
Figure 3: Testing cookware
• Curved and warped pans.
• Cookware larger than
element by more than
one-half inch or 12mm.
• Heavy handle tilts pan.
• Pan is much smaller
than the element.
Cookware Material Types
The cookware material determines how evenly and
quickly heat is transferred from the surface ele-
ment to the pan bottom. The most popular materi-
als available are:
Aluminum - Excellent heat conductor. Some
types of food will cause it to darken (Anodized
aluminum cookware resists staining and pit-
Copper - Excellent heat conductor but discol-
ors easily (see Aluminum).
Stainless - Slow heat conductor with uneven
cooking results. Durable, easy to clean, and
Cast Iron - A slow heat conductor, but will re-
tain heat very well. Cooks evenly once cooking
temperature is reached.
Porcelain-enamel on metal - Heating charac-
teristics will vary depending on base material.
Glass - Slow heat conductor.
Do not place empty aluminum, glass, or por-
celain-enamel coated cookware on the burner.
The melting point of cookware made with these
materials may be reached quickly, especially if left
empty. If the cookware melts it will damage the
cooktop. Follow all the cookware manufacturer's
recommendations for use and care of cookware.
NEVER place or straddle a cooking utensil over
two diff erent surface cooking areas at the same
time. Incorrect use may damage the cooktop.