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Types of Cookware
The following intbrmation
will help you choose
cookware
which will give good performance.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless steel
(appearance, durability and stability) with the advantages
of aluminum or copper (heat conduction, even heat
distribution).
Aluminum:
heavy weight recommended
Good conductivity. Aluminum
residues sometimes
appear as scratches on the cooktop, but can be removed
if cleaned immediately.
Because of its low melting point,
thin weight aluminum should not be used.
Copper
Bottom:
heavy weight recommended
Good performance,
but copper may leave residues which
can appear as scratches. The residues can be removed,
as long as the cooktop is cleaned immediately.
Porcelain/enamel:
Good performance
only with a thick, fiat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Glass-ceramic:
usable, but not recommended
Poor perforraance.
May scratch surface.
Stoneware:
usable, but not recommended
Poor performance.
May scratch surface.
Cast Iron: usable, but not recommended
Poor perfo_raance. May scratch surface.
• We recommend
that you
_.....
,
use only a fiat-bottomed
wok.
They are available at your local
retail store. The bottom of the
wok should have the same
diameter as the surface unit to
insure proper contact.
• Do not use woks that have
support rings. This type of
wok will not heat on radiant
suFfaces.
• Some special cooking procedures
require specific
cookware such as pressure cookers, deep fat fryers, etc.
All cookware must have fiat bottoms and be the correct
size. The cookware should also be covered, if
applicable to the cooking process.
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