Use and Care Manual

12
Using Proper Cookware
The size and type of cookware used will influence
the heat setting needed for best cooking results.
Be sure to follow the recommendations for using
proper cookware as illustrated in Figure 1 and
Figure 2.
Figure 1: Testing cookware
Check for flatness by
rotating a ruler across
the bottom of the
cookware (see Figure 1).
Cookware should have
flat bottoms that make
good contact with the
entire surface of the
heating element (see
Figure 2).
•F
lat bottom and straight
sides.
•T
ight fitting lids.
•W
eight of handle does
not tilt pan. Pan is well
balanced
.
•P
an sizes match the
amount of food to be
prepared and the size
of the surface element.
•M
ade of material that
conducts heat well.
•E
asy to clean.
•A
lways match pot
diameter to element
size.
•C
urved and warped pans.
•Cookware larger than
element by more than
one-half inch or 12mm.
•Heavy handle tilts pan.
•Pan is much smaller
than the element.
Cookware Material Types
The cookware material determines how evenly and
quickly heat is transferred from the surface ele-
ment to the pan bottom. The most popular materi-
als available are:
• Aluminum - Excellent heat conductor. Some
types of food will cause it to darken (Anodized
aluminum cookware resists staining and pit-
ting).
• Copper - Excellent heat conductor but discol-
ors easily (see Aluminum).
• Stainless - Slow heat conductor with uneven
cooking results. Durable, easy to clean, and
resists staining.
• Cast Iron - A slow heat conductor, but will re-
tain heat very well. Cooks evenly once cooking
temperature is reached.
• Porcelain-enamel on metal - Heating charac-
teristics will vary depending on base material.
• Glass - Slow heat conductor.
IMPORTANT
• Do not allow aluminum foil or ANY material
that can melt to make contact with the radi-
ant surface element. If these items melt on the
cooktop, they will damage the cooktop
• NEVER place or straddle a cooking utensil
over two dierent surface cooking areas at
the same time. Incorrect use may damage the
cooktop.
BEFORE SETTING SURFACE CONTROLS
Figure 2: Proper cookware