Use and Care Guide

8
Using Proper Cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Be sure to follow
the recommendations for using proper cookware as illus
-
trated in Figure 1 and Figure 2.
Cookware should have 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).
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 and pitting).
Copper - Excellent heat conductor but discolors easily (See
Aluminum).
Stainless - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
Cast Iron - A slow heat conductor however will retain heat
very well. Cooks evenly once cooking temperature is
reached.
Porcelain-enamel on metal - Heating characteristics will
vary depending on base material.
Glass - Slow heat conductor.
Figure 1: Check for level-bottomed cookware
• Flat bottom and
straight sides.
• Tight fitting lids.
• Weight of handle does
not tilt cookware.
Cookware is well
balanced.
• Cookware size
matches the amount
of food to be prepared
and the size of the
surface element.
• Made of material that
conducts heat well.
• Easy to clean.
• Always match
cookware bottom to
element diameter.
Curved and warped pan
bottoms.
Cookware overhangs element
by more than 1/2” (1.27 cm).
Cookware is smaller than
element.
Cookware weight is not
balanced.
Figure 2: Troubleshooting guide
SURFACE CONTROLS