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Surface Cooking
Selecting Surface Cooking Cookware
Cookware should have flat bottoms that make
good contact with the entire surface heating
element. 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
will influence the
setting needed for
best cooking
results.
Figure 1
Correct
V
t t
• 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.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to element surface
diameter.
incorrect
o Curved and warped pan
bottoms.
® Pan overhangs element by
more than one=half inch.
o Heavy handle tilts pan.
Figure 2
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 - 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. May 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.
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11
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