Table of Contents
Advertisement
Types of cooktop
elements
The ceramic glass cooktop has radiant surface elements
located below the surface of the glass. The patterns on the
ceramic glass will outline the size and type of element
available. The single radiant element will have one round
outline pattern shown. The dual radiant elements (some
models) are expandable. You may set just the smaller inner
portion as a single element or both inner and outer portions
may be set to heat together (See Fig. 1).
o
OFF
_
OFF
hi
hi
to
hi
6
6
_
•
•
2
8
4
4
•
•
3
7
2
2
•
•
4
6
to
to
med
Dual
radiant
Single
radiant
surface
control
surface
control
(some models)
Fig. 1
Cookware
material
types
The base material of your cookware determines how evenly
and quickly heat will transfer from the cooktop surface to
the pan bottom. The most popular base materials found for
cookware 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.
Using proper
cookware
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 Figs. 2 & 3.
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. 3). For more information about the
ceramic cooktop see"Cooktop cleaning & maintenance" in
the Care &Cleaning
section.
--'-t4
L
I"
I"
• Flat bottom and straight
sides.
• Tight tiring
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.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot
diameter to element size.
o
Curved and warped pan.
_;'._,._,._._ili .............................
Pan larger than cooking area
marked on cooktop by more
than one-half inch or 12ram.
• Heavy handle tilts pan.
1
u
• Pan is smaller or larger
than heating area marked
on cooktop.
Fig. 2
Fig. 3
Advertisement
Table of Contents
