Cookware shouldhaveflat bottoms
thatmake goodcontact withtheentire
flatness by rotating a ruler across the
bottom of cookware. Be sure to follow
for using cook-
ware that has shown in the illustration
Tight fittJng lids.
Weight of handle does not tilt
pan. Pan is well balanced.
Pan sizes match the amount d
food to be prepared and the size
of the surface element.
Made of mateda0 that conducts
Easy to dean.
Always match pot diameter to
element surface diameter.
o Curved and warped pan bot-
o Pan overhangs unit by more
than 2.5 cm (1").
o Heavy handle tilts pan.
Pan is smaller than element.
use a cooking
utensil for its intended
instructions. Some utensils were not made to be used in the oven or on the cooktop.
Specialty pans such as lobster pots, griddles and pressure cookers may be used but must
conform to the above recommended cookware requirements.
Note: The size and type of cookware used will influence the setting needed for best cooking
The cookware material determines how evenly and quickly heat is transferred from the surface
element to the pan bottom, The most popular materials avalaible 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 glass
cooktop, they may leave metal marks which will resemble scatches, Remove these marks
COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic
glass (see Aluminum above).
STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to
clean and resists staining.
CAST _RON _ A poor heat conductor however will retain heat very well. Cooks evenly once
cooking temperature is reached. Not recommended for use on ceramic cooktops.
on METAL ° Heating characteristics
will vary depending on base
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.