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12
Before Setting Surface Controls
Using Proper Cookware
The size and type of cookware used will influence the heat
setting needed for best cooking results. Be sure to follow the
recommendations for using proper cookware as illustrated in
Figure 1 and Figure 2.
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 and 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 (see
Aluminum).
•Stainless - Slow heat conductor with uneven cooking results.
Is durable, easy to clean and resists staining.
•Cast Iron - A slow heat conductor that will retain heat very
well. Cooks evenly once cooking temperature is reached. If
cast iron pans slide across the ceramic cooktop, they may
leave metal marks which will resemble scratches. Remove
these marks immediately.
• 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.
Important note: Do not place empty aluminum, glass,
or porcelain-enamel coated cookware on the
ceramic cooktop. The melting point of cookware
made with these materials may be reached quickly,
especially if left empty, and they may bond to the
ceramic cooktop. If the cookware melts it will
damage the cooktop. Follow all the cookware manu-
facturer’s recommendations for use and care of
cookware.
Check for flatness by rotating a
ruler across the bottom of the
cookware (see Figure 1).
Cookware should have flat
bottoms that make good contact
with the entire surface heating
element (see Figure 2).
Figure 1: Testing cookware
Figure 2: Proper cookware
• Flat bottom and straight
sides.
• Tight fitting 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 material that
conducts heat well.
• Easy to clean.
• Always match pot
diameter to element
size.
• Curved and warped pans.
• Cookware larger than
cooking area marked on
cooktop by more than
one-half inch or 12mm.
• Heavy handle tilts pan.
• Pan is smaller than the
heating area marked on
cooktop.
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