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Getting Started
Use - The Cooktop
Care and Cleaning
Self Help
English • 29
Cookware Characteristics
The choice of pans directly affects the cooking speed and
uniformity. For best results select pans with the following
features:
Flat Bases - When a pan is hot, the base (pan bottom)
should rest evenly on the surface without wobbling
(rocking). Flat, medium-to-heavy-weight pans are best.
To Test the Flatness of Your Pans
Turn the pan upside down on the countertop and place a
ruler flat against the bottom of the pan. The bottom of
the pan and the straight edge of the ruler should be flush
against each other.
Another simple test to determine even heat distribution
across the cookware bottom is to place 1” of water in the
pan. Bring the water to a boil and observe the location of
the bubbles as the water starts to boil. Good, flat
cookware will have an even distribution of bubbles over
the bottom surface area.
Matching Diameters – The base of the pan should cover
or match the diameter of the element being used. Pans
may overhang the element area by 1" all around.
Tight Fitting Lids – A lid shortens cooking time and
water boils faster by holding the heat inside the pan.
Cookware Tips
• Use of pots and pans with rounded (either concave or
convex), warped or dented bottoms should be avoided.
See drawings below.
• Make sure the bottom of the pot or pan being used is
clean and dry.
• Use pots and pans with thick, smooth metal bottoms.
• Do not slide metal pots across the cooktop. Pans may
leave marks which need to be removed immediately.
See Care and Cleaning Section.
• Do not use glass pans as they may scratch the
surface.
Specialty Pans
Specialty pans such as griddles, roasters, pressure
cookers, woks, water bath canners and pressure canners
must have the same features as described above. Use
only a flat-bottomed wok. Never place a support ring,
such as a wok ring or trivet, on the cooking surface.
Cookware Selection Guide