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:sing your Cooktop
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The pan material affects how fast heat transfers from the coil element through the pan
material and how evenly heat spreads over the pan bottom. Choose pans that provide the
best cooking results.
Aluminum • Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron • Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or • Heats slowly and unevenly.
ceramic glass • Use on low to medium settings.
• Follow manufacturer's instructions.
Copper • Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
Earthenware • Can be used for cooktop cooking if recommended by the
manufacturer.
• Use on low settings.
Porcelain enamel-on-steel • See cast iron and stainless steel.
or enamel-on-cast iron
Stainless steel • Heats quickly but unevenly.
• A core or base of aluminum or copper on the cookware
provides even heating.
• Can be coated with porcelain enamel.
• Select a pan that is about the same size • Use flat bottom cookware for best heat
as the coil element. Cookware should not
extend more than 1 inch outside the area.
•For best results and greater energy
efficiency, use onlyfiat-bottomed
cookware that makes good contact with
the coil element. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could
cause uneven heating and poor cooking
results.
• Cookware with non-stick finish has
heating characteristics of the base material.
conduction from the coil element to the
cookware. Determine flatness with the
ruler test. Place the edge of a ruler across
the bottom of the cookware. Hold it up to
the light. No light should be visible under
the ruler. Rotate the ruler in all directions
and look for any light.
• Do not leave empty cookware, or
cookware that has boiled dry, on a hot
coil element. The cookware could overheat,
causing damage to the cookware or the
coil element.
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