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Radiant l oduBe (continued)
Cookware
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop. The
correct cookware reduces the temperature of the
glass ceramic surface and minimizes the chance of
spillovers burning onto the surface units.
Use paris with thick, flat, smooth bottoms. Slightly
concave pans give acceptable results. Do not expect
good results from convex bottom pans. To check the
flatness of your pan try 1 of the the following tests:
1. Turn the bottom of the pan up. % .....
Place the edge of a ruler / !
across the bottom of the pan.
Little or no light should be visi-
ble under the ruler.
2. Another simple test to determine even heat distri-
bution across the cookware bottom is to put
1 inch of water in the pan. Bring the water to a boil
and observe the location of bubbles as the water
starts to boil. Good fiat cookware will have an even
distribution of bubbles over the bottom surface area
of the pan. Bubbles localized in only a portion of the
bottom indicate uneven contact of the pan to
the surface unit, uneven heat transfer or an unsuit-
able pan.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good if the
cookware is either smaller or larger than the surface
unit.
The following information will help you choose
cookware which will give good performance.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability, and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be
removed if cleaned immediately. Because of its low
melting point, thin weight aluminum should not be
used.
Copper Bottom:
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned immedi-
ately.
Porcelainlenamel:
Good performance only with a thick, flat, smooth bot-
tom. Avoid boiling dry, as porcelain can melt and fuse
to the surface.
Glass-ceramic: not recommended
Poor performance. May scratch surface. Usable, but
not recommended.
Stoneware: not recommended
Poor performance. Will scratch the surface.
Cast Iron: not recommended
Poor performance. Wilt scratch the surface.
, Do not use pans with rounded bot-
toms. They don't have enough
contact with the heating surface to
cook properly.
° Use pans with bottoms that do not
extend beyond the cooking ring.
For best cooking results, you
should use a pan that is sized cor-
rectly for the recipes, with a well-
fitted lid to avoid evaporation loss,
and cook with as little water or fat
as possible. If the pan is too small,
energy is wasted and spillage can
flow onto the glass cooking sur-
face.
Place only dry pans on the heating
surfaces. Do not place lids on the
heating surfaces, particularly wet
lids.
oWe recommend that you use
only a flat-bottomed wok. They
are available at your local retail
store. The bottom of the wok
should have the same diameter
as the heating surface to ensure
proper contact.
° Do not use woks that have support
rings. This type of wok will not
heat on radiant surfaces.
o Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size. The cookware should also be covered,
if applicable to the cooking process.
2O
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