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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. 3 & 4.
Cookware should have flat bottoms that make good
contact with the entire surface heating element. Check
for flatness by rotating a ruler across the bottom of the
cookware
(See Fig. 3).
Fig. 3
Cookware
material
types
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:
Aluminum - Excellent heat conductor. Some types of food
will cause it to darken (Anodized aluminum cookware
resists staining & pitting).
Copper = Excellent heat conductor but discolors easily (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.
Porcelain=enamel
on metal =Heating characteristics will
vary depending on base material.
Glass =Slow heat conductor.
-t-
-t
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not
tilt cookware.
Cookware is
well balanced.
• Cookware size matches the
amount of food to be
prepared and the size of
the surface element.
• Made of material that
conducts heat well,
• Easy to clean,
• Always match cookware
bottom
to element
diameter,
• Curved and warped pan
bottoms.
-\
• Cookware overhangs
element
by more than 1/2" (1.27 cm).
• Cookware is smaller than
element.
• Cookware weight is not
balanced.
Fig. 4
NEVER place or straddle a cooking utensil over 2 different
surface cooking elements at the same time. This can
cause uneven heating results. This can also cause the
ceramic cooktop to fracture (for Ceramic cooktop models
only).
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