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Surface Cooking
Cookware
Us ngpropercookware Cookwarem t typ =
Thesizeandtypeofcookware used will influence Thecookwarematefialdetermineshowevenlyand
thesettingneededforbestcookingresults, quicklyheatistransferredfromthesurfaceelement
Cookwareshouldhaveflatbottomsthatmakegood tothepanbottom. Themostpopularmaterials
contactwiththeentiresurfaceheatingelement, available are:
Checkforfiatnessbyrotatingaruleracrossthe • Aluminum-Excellentheatconductor. Some
bottomofthecookware, typesoffoodwillcauseittodarken(Anodized
aluminumcookwareresistsstaining&pitting). If
aluminum panssfdeacrosstheceramic
cooktop, theymayleavemetal markswhichwill
resemblescratches. Removethesemarks
immediately.
• Copper-Excellentheatconductorbutdiscolors
easily. Mayleavemetal markson ceramicglass
(seeAluminumabove).
,, Stainlesssteel-Slowheatconductorwith
unevencookingresults. Isdurable, easytoclean
and resists staining.
..... • Cast iron-Apoorheatconductorhoweverwill
Be sure to follow the recommendations for using
proper cookware as illustrated.
Cookware should always:
Have a flat bottom.
Have tight fitting lids.
Be well balanced.
Be made of a material that conducts heat well.
• Be easy to clean.
Match to the size of the element diameter.
Cookwareshould never:
!_' • Have a curved or
I' warped bottom.
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.
For more information about the ceramic cooktop
see "Cooktop Cleaning & Maintenance" in the
General Care & Cleaning section.
Overhangthe
elementbymore
than one-half inch.
• Be smaller than
theelement
Have a heavy
handle that tilts
pan.
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