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Surface Cooking
Using proper cookware
The size and type of cookware used will influence
the setting needed for best cooking results.
Cookware should have flat bottoms that make good
contact with the entire grate surface. Check for
flatness by rotating a ruler across the bottom of the
cookware.
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.
Cookware 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 - Excellentheatconductor. Some
types of food will 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-enamelon metal - Heating
characteristics will vary depending on base
material.
• Glass- Slow heat conductor.
Oven vent location
The oven vent is located below the backguard.
When the oven is on, warm air is released throught
this vent. This venting is necessary for proper air
circulation and provides good baking results in the
oven. DO NOT BLOCK THIS VENT.
Oven vent location
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