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Surface Cookware
Selecting Surface Cooking Cookware
Cookware should hove flat bottoms that make good contact
with the entire surface heating element. Check for flatness
by rotating a ruler across the bottom of the cookware (See
Figure 1). Be sure to follow the C
recommendations for using
cookware as shown in Figure
2.
Note: The size and type of
cookware used wiii influence
the setting needed for best
cooking results.
Figure 1
Correct incorrect
t t
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced.
* Pan sizes match the amount
of food to be prepared
and the size of the surface
element.
* Made of a material that
conducts heat well.
* Easy to clean.
* Always match pot diameter
to element surface
diameten
° Curved and warped pan
bottoms.
* Pan overhangs element by
more than one-half inch.
÷1 !_-
• Pan is smaller than
element.
* Heavy handle tilts pan.
Figure 2
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 glass cooktop, they may leave metal marks which
will resemble scratches. Remove these marks immediately.
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.
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
cool<top! Be sure to follow all the cookware manufacturer's
suggestions when using any type of cookware on the
ceramic cooktop.
Using Woks
For ceramic glass cooktop models, use only flat bottomed
woks (without support rings).
_ -" "' DO NOT use a wok if it is equipped with
a metal ring that extends beyond the surface element.
Because this ring traps heat, the surface element and
cool<top surface could be damaged.
Wire trlve|s: Do not use wire trivets. Cookware bottoms
must be in direct contact with the surface cooking areas.
DO NOT use two surface cooking areas, if
your appliance is not equipped with a bridge element, to
heat one large pan such as a roaster or griddle. DO NOT
allow cooking utensils to boil dry. Either of these situations
could damage the glass ceramic cooktop.
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.