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Flame Too Large for Pan Size
Balanced Pan
Unbalanced Pan
Use Lids that fit Properly
CHARACTERISTICS OF A GOOD PAN
The choice of pans directly affects the cooking speed
and uniformity. For best results select pans with the
following features:
FLAT BASES - Check flatness of pan with a straight
edge. When pan is hot, the base (pan bottom)
should rest evenly on the surface without wobbling.
• To check flatness on the electric surface, put one
inch of water in a pan. Turn control to HI and
observe the bubble formation in the bottom of the
pan. Flat pan bases have an even distribution of
bubbles. Bubbles forming in one or two areas show
uneven pan contact and uneven heat conduction.
PAN MATERIAL and WEIGHT - Medium to heavy
weight metal pans, with copper or aluminum disc
bottoms, conduct heat well. On the glass surface
they may leave residues which look like scratches;
clean immediately to remove. Medium to heavy
weight pans distribute heat more evenly and resist
warping. To prevent warping, cool pans slowly so
they will stay flat.
DIAMETER - The base of the pan should cover or
match the diameter of the electric element or flame
size. Pans may overhang the element area no more
than 1" all around. On a gas burner, the flames
should hit only the bottom of the pan.
PLACEMENT - Center the pan on the burner grate or
electric element before turning the unit on.
SIZE - Use cookware that is large enough to accommo-
date the amount of food or liquid to eliminate the
possibility of boilovers and spattering.
TIGHT FITTING LID - A lid shortens cooking time
by holding the heat inside the pan.
Do not use cookware with these characteristics:
• Thin bottom
• Concave bottom when heated
• Convex bottom when heated
• Poor balance (rocks back from weight of handle)
Convex (rounded)
Concave (hollow)
CAUTION
• Foods packaged in aluminum foil should not
be placed directly on the glass ceramic surface or
burner grate for cooking; aluminum foil can melt to
either surface and cause permanent damage.
CAUTION
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• Plastic, paper and cloth can melt or burn
when in contact with a hot surface or burner grate.
Do not let these items come in contact with the
burner grate or electric element cooking surface.
• Do not allow pans to boil dry. This can perma-
nently damage the pan, the element, the burner
grate, the cooktop glass and/or the burner plate.
PROPER COOKWARE