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Solid element surface units
Before placing a pan on solid element surface
units for the first time, heat on HI setting for five
minutes. The surface units will give off smoke as
the protective coating, applied at the factory,
finishes bonding to the surface.
Solid element surface units are made of heavy
cast-iron to provide even cooking. Each surface
unit has a built-in protective limiter as a safety
feature. The limiter senses uneven cooking
temperatures and automatically reduces the heat
level. The limiter will sense uneven heat when a
pan boils dry or when a pan is removed and the
surface unit is left on. The heat level may also be
reduced automatically if the bottom of the pan is
not flat or if the pan is too large or too small for
the element. This will result in longer cooking
times.
Solid elements hold heat longer than conven-
tional surface units. For best cooking results, use
a high setting for only a very short period of time.
Then use a lower setting to complete the cooking.
You may want to turn the solid element surface
unit OFF a few minutes before you finish cooking.
Cookware
Pans should be the same size or slightly larger
than the surface unit to prevent boil-overs and hot
handles.
Use only flat-bottomed utensils on the cooktop.
Flat bottoms allow maximum contact between the
pans and surface units for fast, even cooking.
Pans without flat bottoms and specialty items with
rounded or ridged bottoms (woks, ridged bottom
canners or tea kettles) will cause uneven heating
and poor cooking results.
To check your cookware for flatness, place a
straight-edge across the bottom of each piece.
Move the straight-edge around. If light shows
anywhere between the pan and the straight-edge,
the pan is not flat. Do not use it.