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Using Proper Cookware
Do not place plastic items such as salt and pepper
shakers, spoon holders or plastic wrappings on top of the
range when it is in use. These items could melt or ignite.
Pot holders, towels or wood spoons could catch fire if
placed too close to a flame. Do not operate the burner for
an extended period of time without cookware on the
grate. The finish on the grate may chip without cookware
to absorb the heat.
Important: Do not place aluminum foil or any material that
can melt on the range cooktop. If these items melt they may
damage the cooktop.
For best cooking results, cookware should have flat
bottoms that rest level on the burner grate. Before using
cookware, check for flatness by rotating a ruler across the
bottom of the cookware (Figure 7).
Cookware Material Types
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.
• Stainless
Slow heat conductor with uneven cooking results.
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.
Figure 7: Checking pan for flat bottom
Please note: The size and type of utensil used, and the
amount and type of food being cooked will influence the
burner flame setting needed for best cooking results.
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