English
28
Using the rangetop
Using the rangetop
Material characteristics
•
Aluminum:
Excellent heat conductor; some foods may darken the aluminum.
(Anodized aluminum cookware resists staining and pitting.)
•
Copper:
Excellent heat conductor; discolors easily.
•
Stainless steel:
Slow heat conductor; uneven cooking, but durable, easy-to-clean,
and stain-resistant.
•
Cast-Iron:
Poor heat conductor; excellent heat retention.
•
Enamelware:
Heating properties depend on the base material.
•
Glass:
Slow heat conductor Must be designed for rangetop use.
Size limitations
WARNING
For cooking efficiency and to prevent a
fire hazard, place cookware with a
bottom diameter of 6 inches or less* on
the rear-center grate, which is designed
for this size of cookware.
