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The fo~owing information wi~ help you choose
cookware which wtil give good performance.
Steel:
highly recommend
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of staidess
steel (appearance, durability and stability) with the
advantages of rduminum or copper (heat conductio~
even heat distribution).
Good conductivity. Auminum residues sometimes
appear as scratches on the cooktop, but cm be
removed if cleaned immediately. Beause of its
low melting poin~ thin weight aluminum should not
be used.
Copper Bottom:
Good
but mpper may leave residues
which can appear as scratches. The residues a be
Good performance ody with a thic~ flat, smooth
bottom. Avoid botiing dry, as porcelain a melt and
fuse to the surface.
Glass-ceramic:
not recommended
Poor performance. May scratch surface. Usable, but
not recommended.
How to Check Pan Pefiomance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop. The
correct cookware redu~s the temperature of the
cooktop surface and minities the chance of
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Turn your pan upside
down on the wuntertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the ruler
should fit flush against each other all the way across,
Turn the ruler a fil 360 degrees, checking for any
space between the fier and the bottom of the pan.
Stoneware:
not recommended
Poor performance. May scratch surface. Usable, but
not recommended.
Cast Iron:
recommended
Poor performance. May scratch surface. Usable, but
not recommended.
We recommend that you
use ody a flat-bottomed wok.
They are available at your
of the wok should have the
same diameter as the surface
unit to insure proper contact.
Do not use woks that have
support rings. This type of
wok will not heat on radiant
surfaces.
Some special cooking procedures require specific
etc. Ml cookware must have flat bottoms and be the
correct she. The mokvvare should dso be covere~
if applicable to the cooking process.
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
distribution across the cookware bottom is to put one
inch of water in the pan. Bring the water to a bofi and
observe the location of bubbles as the water starts to
bed. Good flat cookware will have an even distribution
of bubbles over the bottom surface area of the pan.
Bubbles locdtied in ordy a portion of the bottom
indicate uneven contact of the pan to the surface unit,
uneven heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance wdl not be as good if
the cookware is either smaller or larger than the
surface unit.
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