Filter
Top Products
SURFACE COOKWARE TIPS
(Glass Cooktop models only-continued)
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature
of
the cooktop surface and minimizes the chance of
~-~~?
ru&===
spillovers
burning onto the cooktop.
Pans with rounded, curved, ridged or warped bottoms
You must use pans with perfectly flat bottoms.
are not recommended.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Turn your pan upside
down on the countertop,
place a ruler
flat
against
the pan surface. The
bottom
of
the pan and the
straight edge of the ruler
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water
in the pan. Bring the water to a boil and observe the
location of bubbles as the water starts to boil. Good
flat cookware will have an even distribution of bubbles
over the bottom surface area of the pan. Bubbles
localized in only a portion of the bottom indicate
uneven contact of the pan to the surface unit, uneven
heat transfer or an unsuitable pan.
should
fit
flush against each other all the way across.
Turn the ruler a full 360 degrees, checking for any
Use pans that match the diameter of the surf-ace
space between the ruler and the bottom of the pan.
unit. Cooking performance will not be as good if the
cookware is either smaller or larger than the surface unit.
. Place only dry pans on the
. Do not use woks that have
surface units. Do not place
support rings. This type
lids on the surface units,
particularly wet lids.
of wok will not heat on
halogen/radiant surface units.
*
\
.
)
● We recommend that you use
4
only a flat-bottomed wok.
They are available at your
local retail store. The bottom of the wok should
have the same diameter as the surface unit to insure
proper contact.
. Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size.