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Cookware Tips
Halogen/Radiant Cooktop
12
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 spillovers burning onto the cooktop.
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 countertop,
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 full 360 degrees,
checking for any space between the ruler and
the bottom of the pan.
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.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good
if the cookware is either smaller or larger than
the surface unit.
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
Check pans for flat bottoms by
using a straight edge.
Special
cautions
for glass
cooktops
• Never cook directly on the
glass. Always use cookware.
• Always place the pan in the
center of the surface unit
you are cooking on.
• Do not use the surface as a
cutting board.
• Do not slide cookware
across the cooktop
because it can scratch
the glass—the glass is
scratch resistant, not
scratch proof.
• Do not store heavy items
above the cooktop. If they
drop onto the cooktop,
they can cause damage.
DROPPING
DRAGGING
CUTTING
OFF CENTER
SURFACE
COOKING