The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to follow
for using proper cookware as
illustrated in Figures 1 & 2.
Cookware should have flat bottoms that make good
contact with the entire surface heating element (Figure
1). Check for flatness by rotating a ruler across the
bottom of the cookware (Figure 2).
e Flat bottom and straight
• Tight fitting lids.
e Weight of handle does not
Pan is well
o Pan sizes match the
amount of food to be
and the size of
the surface element,
• Made of a material that
e Easy to clean.
® Always match pot diameter
and warped pan
o Pan overhangs
more than one-half
o Pan is smaller than
• Heavy handle tilts pan.
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:
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.
Excellent heat conductor but discolors easily. Nay
leave metal marks on ceramic glass (see Aluminum above).
Stainless steel- Slow heat conductor with uneven cooking
results. :Is durable, easy to clean and resists staining.
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.
will vary depending on base material. Porcelain-enamel
coating must be smooth to avoid scratching ceramic
Glass= Slow heat conductor. Not recommended for
ceramic cooktop surfaces because it may scratch the
Due to the high intensity of heat generated by the
elements, the glass surface will turn green
when the element will be turned off. This phenomenon
is normal and the glass will come back to its original
white color after it has completely cooled down. (White