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Cookware material types
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 - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow 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.
Use quality cookware in good condition
For the best possible
cooking results when using
the cooktop, always use
quality cookware in good
condition. Pans should
have flat bottoms that sit
level on the burner grate.
Before using cookware,
check for flatness by
rotating a ruler across the
bottom of the cookware
(Fig. 1).
Do not place flammable items such as plastic
wrappings, spoon holders or plastic salt and pepper
shakers on the cooktop when it is in use. These items
could melt or ignite. Potholders, towels or wooden
spoons could catch fire if placed too close to the range
cooktop.
IMPORTANT
Do not place aluminum foil, or ANY material that
can melt on the range cooktop. If these items melt
they may damage the cooktop.
NOTE
The size and type of utensil used, the amount and type
of food being cooked will influence the settings needed
to obtain the best cooking results.
BEFORE SETTING SURFACE CONTROLS
Set proper burner flame size
The color of the flame is the key to proper burner adjustment.
A good flame is clear, blue and hardly visible in a well-lighted
room. Each cone of flame should be steady and sharp. Adjust
or clean burner if flame is yellow-orange.
For most cooking; start on the highest setting and then
turn to a lower setting to complete the process. Use the
recommendations below as a guide for determining proper
flame size for various types of cooking (Fig. 2)
For deep fat frying; use a thermometer and adjust
the surface knob accordingly. If the fat is too cool, the
food will absorb the fat and be greasy. If the fat is too
hot, the food will brown so quickly that the center will
be undercooked. Do not attempt to deep fat fry too
much food at once as the food will neither brown or cook
properly.
Flame size*
High flame
Medium flame
Low flame
*These settings are based for medium-weight metal or
aluminum pans with lids. Settings may vary when using
Fig. 1
other types of pans.
Type of cooking
Start most foods; bring water to a
boil; pan broiling.
Maintain a slow boil; thicken sauces,
gravies; steaming.
Keep foods cooking; poach; stewing.
Fig. 2
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