Use and Care

12
Using Proper Cookware
The size and type of cookware used will influence the heat
setting needed for best cooking results. Be sure to follow
the recommendations for using proper cookware as illus
-
trated in Figure 1 and Figure 2.
Cookware Material Types
The cookware material determines how evenly and quickly
heat is transferred from the surface element to the pan
bottom. The most popular materials available are:
• Aluminum - Excellent heat conductor. Some types of
food will cause it to darken (Anodized aluminum
cookware resists staining and pitting).
• Copper - Excellent heat conductor but discolors easily
(see Aluminum).
•Stainless - Slow heat conductor with uneven cooking
results. Durable, easy to clean, and resists staining.
•Cast Iron - A slow heat conductor, but will retain heat
very well. Cooks evenly once cooking temperature is
reached.
• Porcelain-enamel on metal - Heating characteristics
will vary depending on base material.
•Glass - Slow heat conductor.
Check for flatness by rotating
a ruler across the bottom of
the cookware (see
Figure 1).
Cookware should have flat
bottoms that make good con
-
tact with the entire surface of
the heating element (see
Figure 2).
Figure 1: Testing cookware
Figure 2: Proper cookware
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced
.
• Pan sizes match the
amount of food to be
prepared and the size
of the surface element.
• Made of material that
conducts heat well.
• Easy to clean.
• Always match pot
diameter to element
size.
• Curved and warped pans.
• Cookware larger than
element by more than
one-half inch or 12mm.
• Heavy handle tilts pan.
• Pan is much smaller
than the element.
Do not place empty aluminum, glass, or porcelain-enamel
coated cookware on the element. The melting point of
cookware made with these materials may be reached
quickly, especially if left empty. If the cookware melts it
will damage the cooktop. Follow all the cookware manu
-
facturer’s recommendations for use and care of
cookware.
NEVER place or straddle a cooking utensil over two
different surface cooking areas at the same time.
Incorrect use may damage the cooktop.
IMPORTANT
IMPORTANT
BEFORE SETTING SURFACE CONTROLS