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8
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done.
Most cooking vessels are suitable for use on the electric range and it is not necessary to replace your present domestic vessels with commercial
cookware. This a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents on the
bottom to provide maximum performance and convenience. For the induction range, cookware needs to be induction compatible and
completely magnetic on the bottom. Partial magnetic bottoms will not perform properly.
Note: When using big pots, it is recommended to use the front elements. There is more room in the front and potential cleanup of rear of
appliance due to staining or discoloration will be minimized.
Surface Operation
Choosing the Correct Cookware
INCORRECT CORRECT
Cookware must be centered and fully contact the
surface of the cooking element.
Use at-bottomed pans. Do not use cookware with a
footed base.
Pans should meet or exceed the recommended
minimum size for the cooking element used.
Make sure pans sit completely on the cooktop surface
and not on the cooktop trim.
Cookware should be properly balanced. Pans with
heavy handles will tilt.
For induction ranges, cookware needs to be completely
magnetic on the bottom. Partial magnetic bottoms will not
perform properly. Do not use cookware such as pottery,
glass, aluminum, copper, bronze, or cast iron.
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