Table of Contents
Advertisement
BEFORE SETTING SURFACE CONTROLS
Using proper cookware
Cookware should have flat bottoms that make good
contact with the entire surface heating element. Check
for flatness by rotating a ruler across the bottom of the
cookware (See Figure 1).
The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to follow
the recommendations for using proper cookware as
illustrated in Figure 2.
6
Fig. 1
Fig. 2
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 are:
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 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 - 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. 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 glass.
IMPORTANT
Do not place empty aluminum, glass or porcelain-
enamel coated cookware on the ceramic cooktop!
The melting point of some cookware may be reached
if left on the cooktop empty and then can bond to
the ceramic cooktop. If the cookware melts it will
damage the cooktop! Be sure to follow all the cookware
manufacturer's suggestions when using any type of
cookware on the ceramic cooktop.
Advertisement
Table of Contents
