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Cookware
Material
Types
The cookware material determines how evenly & 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 STEEL =Slow heat conductor with uneven
cooking results. Is durable, easy to clean & resists
staining.
Using
proper
cookware
The size and type of cookware used will influence the setting
needed for best cooking results. Cookware should have flat
bottoms that make good contact with the entire surface
heating element (See Fig. 2). Check for flatness by rotating a
ruler across the bottom of the cookware (See Fig. 1).
Fig. 1
Be sure to follow the
recommendations
for using
proper cookware as
illustrated in Figs. 1 & 2.
For more information about
the ceramic cooktop see
Cooktop Cleaning &
Maintenance in the
General Care & Cleaning
section.
About
the Ceramic
Glass Cooktop
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
glass.
*CORRECT
INCORRECT
® Curved and warped pan
"t
t
bottoms.
• Fiat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not
tilt pan. Pan is well
balanced.
• Pan sizes match the
amount of food to be
prepared and the size of
the surface element.
e Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to element surface
diameter.
• Heavy handle tilts pan.
Fig. 2
_1 I_
Roasting
o Pan o, Shelf
lement b
more than one=half inch.
• Pan is smaller than
element.
The ceramic cooktop has radiant surface elements located below the surface of the glass. The design of the ceramic
cooktop outlines the area of the surface element underneath. Be sure to match the pan size with the diameter of the
element outline on the cooktop. Heat is transferred up through the surface of the cooktop to the cookware. Only flat-
bottomed cookware should be used.
The type and size of cookware, the number of surface elements in use and their settings, are all factors that will affect the
amount of heat that will spread to areas beyond the surface elements. The areas surrounding the elements may become
hot enough to cause burns.
Suggested
Radiant
Surface
Element
Settings
Table
The suggested settings found in Fig. 3 are
based when cooking with medium-weight
aluminum pans with lids. Settings may vary
when using other types of pans,
Note: The size and type of utensil used, and
the amount and type of food being cooked will
influence the setting needed for best cooking
results.
SINGLE & DUAL RADIANT SURFACE
ELEMENTS
Setting
HIGH (HI-9)
MEDIUM HIGH(7-8)
MEDIUM (5-6)
MEDIUM LOW(2-
4)
LOW (LO-
1)
Type
of Cooking
Start most foods, bring water to a boil, pan broiling
Continue a rapid boil, fry, deep fat fry
Maintain
a slow boil, thicken sauces and gravies or
steam vegetables
Keep foods cooking,
poach, stew
Keep warm, melt, simmer
Fig. 3
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