Filter
Top Products
18
Setting Surface Controls
POOR
• Curved and warped pan
bottoms.
• Pan overhangs unit by
more than 2.5 cm (1”).
• Heavy handle tilts pan.
• Pan is smaller than
element.
GOOD
• Flat bottom and straight
sides.
• Tight fi tting 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 surface diameter.
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 & 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.
Cookware should have fl at bottoms
that make good contact with the
entire surface heating element.
Check for fl atness by rotating a ruler
across the bottom of cookware. Be
sure to follow the recommendations
for using cookware that is shown in
the illustrations at right.
Note: Always use a cooking utensil for its intended purpose. Follow manufacturer’s instructions. Some utensils
were not made to be used in the oven or on the cooktop.
Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the
above recommended cookware requirements.
Note: The size and type of cookware used will infl uence the setting needed for best cooking results.
SURFACE COOKING UTENSILS