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~pes
of
Coo~am
The
fo~owing
information
wi~
help you choose
cookware which
wtil
give good performance.
Stairdess
Steel: highly recommend
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of
staidess
steel (appearance, durability and stability) with the
advantages of
rduminum
or copper (heat
conductio~
even heat distribution).
Nurninum:
hea~
weight recommended
Good conductivity. Auminum residues sometimes
appear as scratches on the cooktop, but
cm be
removed if cleaned immediately.
Beause
of its
low melting
poin~
thin weight aluminum should not
be used.
Copper Bottom:
hea~
weight recommended
Good
~fiO
rrnance,
but
mpper
may leave residues
which can appear as scratches. The residues
a
be
remove~
as long as the cooktop is cleaned immediately.
Porcelai4enamel:
Good performance ody
with a
thic~
flat, smooth
bottom. Avoid
botiing
dry,
as
porcelain
a
melt and
fuse to the surface.
—
Glass-ceramic:
not recommended
Poor performance. May scratch surface. Usable, but
not recommended.
Stoneware:
not recommended
Poor performance. May scratch surface. Usable, but
not recommended.
Cast Iron:
not
recommended
Poor performance. May scratch surface. Usable, but
not recommended.
●
We recommend that you
use
ody
a flat-bottomed wok.
They are available at your
lod
retail store. The bottom
of the wok should have the
same diameter as the surface
unit to insure proper contact.
●
Do not use woks that have
support rings. This type of
wok will not heat on radiant
surfaces.
●
Some special cooking procedures require specific
mokware
such as pressure cookers, deep fat fryers,
etc.
Ml
cookware must have flat bottoms and be the
correct she. The
mokvvare
should
dso
be
covere~
if applicable to the cooking process.
How to Check Pan Pefiomance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop. The
correct cookware
redu~s
the temperature of the
cooktop surface and
minities
the chance of
spillovers
burning onto the
moktop.
You must use pans with perfectly flat bottoms.
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
wuntertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the ruler
should
fit
flush against each other all the way across,
Turn the ruler a
fil
360 degrees, checking for any
space between the
fier
and the bottom of the pan.
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
Aother
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
bofi
and
observe the location of bubbles as the water starts to
bed. Good flat cookware will have an even distribution
of bubbles over the bottom surface area of the pan.
Bubbles
locdtied
in
ordy
a portion of the bottom
indicate uneven contact of the pan to the surface unit,
uneven heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance
wdl
not be as good if
the cookware is either smaller or larger than the
surface unit.
(conttiued
n~page)
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