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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 burner 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 burner
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.
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