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Surface Cookware Recommendations
Use Proper Cookware
Cookware should hove flat bottoms that make good contact
with the cooktop grate. 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 Figure 2.
Note: The size and type of cookware used wiil influence the
setting needed for best cooking results.
Note: Always use a utensil for its intended purpose. Follow
manufacturer's instructions. Some utensils were not made to
be used in the oven or on the cooktop.
Cookware Material types
The cookware material determines how evenly and quickly
heat is transferred from the surface unit to the pan bottom.
The most popular materials available are:
ALUMINUM - Excellent heat conductor. Some types of food
wiil cause it to darken (Anodized aluminum cookware resists
staining & pitting).
COPPER - Excellent heat conductor but discolors easily.
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.
PORCELAIN-ENAMEL on METAL - Heating characteristics
wili vary depending on base material.
GLASS - Slow heat conductor.
CORRECT
* Flat bottom and straight
sides.
* Tight fitting lids.
° Weight of handle does
not tilt pan. Pan is weJJ
balanced.
° Pan sizes match the
amount of food to be
prepared.
° Made of material that
conducts heat well.
* Easy to clean.
iNCORRECT
° Curved and warped pan bot-
toms.
* Pan overhangs unit by more
than 2.5 cm (1").
* Heavy handle tilts pan.
* Flame extends beyond unit.
Figure 2
Specialty pans such as lobster pots, griddles and pressure
cookers may be used but must conform to the above
recommended cookware requirements.
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