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~pes of Cookware
The followinginformation willhelp you choose
cookwarewhich willgivegoodperformance.
StainlessSteel:
highly recommended
Especially goodwitha sandwichcladbottom.The
sandwichbottomcombinesthebenefitsof stainless
steel(appearance,durability,and stability)withthe
advantagesof aluminumor copper(heatconduction,
evenheatdistribution).
Aluminum:
heavy weight recommended
Goodconductivity.Aluminumresiduessometimes
appearas scratcheson thecooktop,butcanbe
removedif cleanedimmediately.Becauseof its
lowmeltingpoint,thinweightaluminumshouldnot
beused.
Glass-ceramic:
Usable, but not recommended.
Poorperformance.Mayscratchsurface.
How to CheckPan Performance
Useof correct cookwarecan affect the cooking
performance and cleaningof your cooktop.
Thecorrectcookwarereducesthe temperatureof
thecooktopsurfaceandminimizesthechanceof
spilloversburningontothecooktop.
Youmust use pans with perfectly flat bottoms.
Somepansmayhavecurvedor roundedbottomsor
maybe warped.If youare unsureof theflatnessof
yourpansyoumaydo thisquicktest.
Turnyourpan upside
downon thecountertop,
placea rulerflat against
e
m
thepan surface.The
bottomof thepanand the
straightedgeof theruler
shouldfitflushagainsteachotherallthe wayacross.
Turnthemler a full 360degrees,checkingforany
spacebetween
the rulerandthe bottomof thepan.
Stoneware:
Usable, but not recommended.
Poorperformance.May scratchsurface.
Cast Iron:
Usable, but not recommended.
Poorperformance.Mayscratchsurface.
Copper Bottom:
Goodperformance,butcoppermay leaveresidues
whichcan appearas scratches.Theresiduescanbe
removed,as longasthe cooktopis cleaned
immediately.However,do notletthesepotsboildry.
Overheatedmetalcan bondto glasscooktops.
An overheatedcopperpot willleavea residuethat
willpermanentlystainthecooktop.
Porcelaidenamel:
Goodperformanceonlywitha thick,flat, smooth
bottom.Avoidboilingdry,as porcelaincanmeltand
fuseto the surface.
-’ e-
Panswithrounded,curved,ridgedor warpedbottoms
arenotrecommended.
Anothersimpletestto determineevenheatdistribution
acrossthecookwarebottomis to putoneinchof water
in thepan.Bringthewaterto a boilandobservethe
locationofbubblesas thewaterstartsto boil.Good
flatcookwarewillhaveanevendistributionofbubbles
overthe bottomsurfaceareaofthepan.Bubbles
localizedin onlya portionof thebottomindicate
unevencontactof thepanto thesurfaceunit,uneven
heattransferor anunsuitablepan.
Usepansthatmatchthediameterof the surface
unit.Cookingperformancewillnot beas goodif
thecookwareis eithersmalleror largerthanthe
surfaceunit.
+- ● Werecommendthatyouuse
onlya flat-bottomedwok.
Theyareavailableat your
localretailstore.Thebottom
of‘thewok shouldhavethe
samediameteras thesurface
unitto insurepropercontact.
● Do notuse woksthathave
= surfaceunits.
supportrings.Thistypeof
wokwdl notheaton radiant
● Somespecialcookingproceduresrequirespecific
cookwaresuchas pressurecookers,deepfatfryers,
etc.All cookwaremusthaveflatbottomsandbe the
correctsize.The cookwareshouldalsobe covered,
if applicableto the cookingprocess.
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