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9
USING YOUR RANGE
The pan material affects how fast heat transfers from the coil element through the pan material and how evenly heat
spreads over the pan bottom. Choose pans that provide the best cooking results.
Aluminum
• Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron
• Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or
ceramic glass
• Heats slowly and unevenly.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
Copper
• Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
Earthenware
• Can be used for cooktop cooking if recommended by the manufacturer.
• Use on low settings.
Porcelain enamel-on-steel or
enamel-on-cast iron
• See cast iron and stainless steel.
Stainless steel
• Heats quickly but unevenly.
• A core or base of aluminum or copper on the cookware provides even heating.
• Can be coated with porcelain enamel.
CHARACTERISTICS OF COOKWARE MATERIALS
USING THE COIL ELEMENTS (CONT.)
Cookware tips
•
Select a pan that is about the same size as the
surface cooking area. Cookware should not ex-
tend more than 1 inch (2.5 cm) outside the area.
•
For best results and greater energy
efficiency, use only flat-bottomed cookware that
makes good contact with the surface cooking
area. Cookware with rounded, warped, ribbed
(such as some porcelain enamelware), or dented
bottoms could cause uneven heating and poor
cooking results.
•
Cookware designed with slightly indented
bottoms or small expansion channels can be used.
•
Cookware with a non-stick finish has heating
characteristics of the base material.
•
Use flat bottom cookware for best heat
conduction from the surface cooking area to the
cookware. Determine flatness with the ruler test.
Place the edge of a ruler across the bottom of the
cookware. Hold it up to the light. No light should be
visible under the ruler. Rotate the ruler in all
directions and look for any light.
•
Do not leave empty cookware, or cookware which
has boiled dry, on a hot surface cooking area. The
cookware could overheat, causing damage to the
cookware or the surface cooking area.