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COOKWARE MATERIAL TYPES FOR RADIANT
ELEMENTS ONLY
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 & pitting). If aluminum pans slide across the ceramic
glass cooktop, they may leave metal marks which will resemble scratches. Remove these
marks immediately.
COPPER- Excellent heat conductor but discolors easily. May leave metal marks on ceramic
glass (see Aluminum above).
STAINLESS STEEL- Slow heat conductor with uneven cooking results. Is durable, easy to
clean and resists staining.
CAST IRON- A poor heat conductor however will retain heat very well. Cooks evenly once
cooking temperature is reached. Not recommended for use on ceramic cooktops.
PORCELAIN-ENAMEL on METAL- Heating characteristics will vary depending on base
material. Porcelain-enamel coating must be smooth to avoid scratching ceramic cooktops.
GLASS- Slow heat conductor. Not recommended for ceramic cooktop surfaces because it
may scratch the glass.
Before Using the Cooktop