Selecting Surface Cooking Cookware
Cookware should have ﬂ at bottoms that make good
contact with the entire surface heating element. 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.
• Flat bottom and straight
• Tight ﬁ tting 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
The size and type of cookware used will inﬂ uence the
setting needed for best cooking results.
• Curved and warped pan
• Pan overhangs unit by
more than one-half inch.
• Pan is smaller than the
• Heavy handle tilts the
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
ALUMINUM - Excellent heat conductor. Some types
of food will cause it to darken (Anodized aluminum
cookware resists staining & pitting). If aluminum pans
slide across the ceramic glass 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 STEEL - Slow heat conductor with uneven
cooking results. Is durable, easy to clean and resists
CAST IRON - A poor heat conductor however 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