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Cookware characteristics
Cooking Utensil Guidelines
• Aluminium:
heats and cools
quickly frying, braising, roasting.
May leave metal markings on glass.
• Cast Iron:
heats and cools quickly
Not recommended. Retains
excessive heat and may damage
cooktop.
• Copper:
tin heats and cools
quickly gourmet, cooking, lined
wine sauces, egg dishes.
• Enamel ware:
response depends
on base Not recommended, metal
Imperfections in enamel may
scratch cooktop.
• Glass Ceramic:
heats and cools
slowly not recommended. Heats
too slowly. Imperfections in enamel
may scratch cooktop.
• Stainless Steel:
heats and cools
at moderate soups, sauces, rate
vegetables, general cooking.
Observe the following points
in canning
Pots that extend beyond 1 of the surface
unit’s circle are not recommended for
most surface cooking.
However, when canning with water-
bath or pressure canner, larger-
diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to the cooktop surfaces
surrounding the surface units.
However, do not use large diameter
canners or other large-diameter pots
for frying or boiling foods other than
water.
Most syrup or sauce mixtures, and all
types of frying, cook at temperatures
much higher than boiling water.
Such temperatures could eventually
harm the glass cooktop surfaces.
Be sure the canner fits over:
•
the center of the surface unit. If
your cooktop or its location does
not allow the canner to be centered
on the surface unit, use smaller
diameter pots for good canning
results.
•
Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because
they don’t make enough contact
with the surface units and take a
long time to boil water.
