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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 Figures 1 & 2.
Cookware should have fiat bottoms that make good
contact with the entire surface heating element (Figure
1). Check for flatness by rotating a ruler across the
bottom of the cookware (Figure 2).
*CORRECT INCORRECT
o Curved and warped pan
t t bottoms.
• 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.
o Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to element surface
diameter,
• Pan overhangs element by
more than one-half inch.
÷1
o Pan is smaller than
element,
• Heavy handle tilts pan.
Figure 1
COOl(WARE 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.
Nay 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.
Figure 2
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