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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 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.
Using proper cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Cookware
should have flat bottoms that make good contact with
the entire surface heating element (See Fig. 2). Check
for flatness by rotating a ruler across the bottom of the
cookware (See Fig. 1).
Be sure to follow the
For more information
about the ceramic
cooktop see “Cooktop
Maintenance” in the
General Care &
Fig. 1 Fig. 2
Important Note: DO NOT place EMPTY
aluminum, glass or porcelain-enamel
coated cookware on the ceramic cooktop!
The melting point of cookware made with these
materials may be reached quickly especially if
left empty & they may bond to the ceramic
cooktop. If the cookware melts it WILL damage
the cooktop! BE SURE to follow ALL the
cookware manufacturer’s suggestions when
using ANY type of cookware on the ceramic