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10
COOKWARE
GENERAL
The choice of pan directly aects the cooking performance (speed and uniformity).
For best results, select pans with the following features.
Flat base
When a pan is hot, the base (pan bottom)should rest evenly on the surface without
wobbling (rocking). Ideal cookware should have a at bottom, straight sides, a well
tting lid and the material should be of medium to heavy thickness.
Rough nishes may scratch the cooktop.
Match Pan Diameter to radiant element
The base of the pan should cover or match the diameter of the element being used.
COOKWARE CHARACTERISTICS
COOKING UTENSIL GUIDELINES
•
Aluminum: heats and cools quickly. Frying, braising, roasting. May leave metal
markings on glass.
•
Cast Iron: heats and cools quickly. Not recommended. Retains excessive heat
and may damage cooktop.
•
Copper: tin heats and cools quickly. Gourmet cooking, wine sauces, egg dishes.
•
Enamel ware: response depends on base metal. Not recommended.
Imperfections in enamel may scratch cooktop.
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