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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.
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-
bottom wok.) Never place a support ring, such as a wok ring
or trivet, on the cooking surface.
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.
Cookware Selection Guide
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.