Selecting Surface Cooking Cookware
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 Figure 1). Be sure to follow the
recommendations for using cookware as shown in
Note: The size and
type of cookware
used will influence
the setting needed
for best cooking
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). If aluminum pans slide across the ceramic glass 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 above).
STAINLESS STEEL- Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
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.
1 Oven Rack
Multiple Oven Racks
Before Setting the Oven Controls
Air Circulation in the Oven
If using 1 rack, place in center of oven. If using multiple racks, stagger
cookware as shown.
For best air circulation and baking results allow 2-4" (5-10 cm) around the
cookware for proper air circulation and be sure pans and cookware do not
touch each other, the oven door, sides or back of the oven cavity. The hot air
must circulate around the pans and cookware in the oven for even heat to
reach around the food.