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Halogen/Radiant Component
(7o,_po_e_t Cooktop Syste,_
The following information will help you choose
cookware which will give good performance.
Stainless Steel: r(,(:ommended
Especially good whh a sandwich (lad bouom.
The sandwich boHom combines d_e benefits of
stainless steel (appearance, durability and
stability) with the advantages of abm_inum or
topper (heat ( ondm fion, even heat
Aluminum: heavy weigYltr(.com,te_ded
Good (ondut dvi_y. Aluminum residues
sometimes appear as s(ra_ches on d_e suvf>_ce
units, bm (an be removed if (leaned
immediately. Because of i_s low inching poinL
thin weigh_ ahmfinum should no_ be used.
Copper Bottom: r_.co,_*,e_ded
Good perio_ mance, bu_ (oppev m W leave
residues whi(h can appear as sc;a_ches. The
residues can be removed, as long as d_e smf_ce
mfi_s are ( leaned immediately.
However, do nol le_ diese pols boil d_y.
Overheated me_al can bond _o d_e glass smthce
units. An overheated copper bouom po_ will
leave a residue _ha_will permanendy s_ain d_e
smy_ce units if no_ removed immediately.
Porcelain Enamel Covered Cast Don:
r(.'com,_e_ded
Good con(h_cfivi_y. As long as d_e cookware is
cove_ ed completely wid_ porcelain enamel, riffs
( ookware is re( ommended, (as{ iron re{ains
heal maximizing energy efficiency, and
provides smood_, even hea_ disuibmion.
Caution is re( ommended for cas_ iron
cookw_re d_a_is no_ completely covered wid_
smood_ por(elain enamel, as i_ may scratch d_e
Glass-ceramlc: ,soble. but _ot r¢.co,_,_e_vded
Poor peffovman(e. May s(ra_(h d_e sub{hoe mfi_s.
Stoneware: ,sabl(., b,t _ot r(.co,_,_e_ded
Poor pe_fbrman( e. May s(ra{( h d_e smfhce units.
How to
ch.ec pan
ped w. a , ce
2
Use of cmwect cookware cart affect the cooking
performance and cleaning of your cooktop.
The (olyre(_ (ookware redu( es the _empera_uve
of d_e cook_op suHace and minimizes d_e
( hance of spillovevs burning omo d_e cook_op.
You must use parts with perfectly flat bottoms.
Some pans may have (urved or rounded boHoms
or may be warped. K you are m_sme of d_e
fiamess of yore pans you may do dfis quick _es_.
Turn yore pan upside down on d_e com_{er{op,
place a vule_ fia_ agains_ d_e pan surface. The
bottom of d_e pan and d_e s_raigbl edge of d_e
ruler should fi_ ilush agains_ eath olher all _he
way across. Twyn _he 17u]er a _!_11gO0 deg;ees,
( becking for any space between d_e ruler anti
d_e bottom of the pan.
Anod_e; simple _es_ _o de_ermine even heat
distribution across d_e (ookware bouom is _opu_
one inch ofwmer in d_e pan. Bring d_e wmer _o
a boil and obsevve d_e location ofbubbles as d_e
wa_er s_ar_s to boil. (;ood flat ( ookware will have
an even dis_ribmion of bubbles over _he boHom
suriace area of d_e pan. Bubbles localized in
only a portion of d_e bouom indicate uneven
(omac_ of _he pan _o d_e surf)_( e mill uneven
hea_ uansfer ov an unsuitable pan.
Use pans d_a_ma_ch d_e diameter of the smf_ce
mfi_.Cooking performance will no_ be as good
if the ( ookware is eid_e; smaller or larger d_an
the sur_)_( e uniL
Panswith rounded, curved, ridged or warped
bottoms are not recommended.
Checkpans for fiat bottoms by
using astraight edge.
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