Halogen/Radiant Component
Component Cooktop System
12
Types of
cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel:
recommended
Especially good with a sandwich clad bottom.
The sandwich bottom combines the benefits of
stainless steel (appearance, durability and
stability) with the advantages of aluminum or
copper (heat conduction, even heat
distribution).
Aluminum:
heavy weight recommended
Good conductivity. Aluminum residues
sometimes appear as scratches on the surface
units, but can be removed if cleaned
immediately. Because of its low melting point,
thin weight aluminum should not be used.
Copper Bottom:
recommended
Good performance, but copper may leave
residues which can appear as scratches. The
residues can be removed, as long as the surface
units are cleaned immediately.
However, do not let these pots boil dry.
Overheated metal can bond to the glass surface
units. An overheated copper bottom pot will
leave a residue that will permanently stain the
surface units if not removed immediately.
Porcelain Enamel Covered Cast Iron:
recommended
Good conductivity. As long as the cookware is
covered completely with porcelain enamel, this
cookware is recommended. Cast iron retains
heat, maximizing energy efficiency, and
provides smooth, even heat distribution.
Caution is recommended for cast iron
cookware that is not completely covered with
smooth porcelain enamel, as it may scratch the
glass surface units.
Glass-ceramic:
usable, but not recommended
Poor performance. May scratch the surface units.
Stoneware:
usable, but not recommended
Poor performance. May scratch the surface units.
How to
check pan
performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature
of the cooktop surface and minimizes the
chance of spillovers burning onto the cooktop.
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms
or may be warped. If you are unsure of the
flatness of your pans you may do this quick test.
Turn your pan upside down on the countertop,
place a ruler flat against the pan surface. The
bottom of the pan and the straight edge of the
ruler should fit flush against each other all the
way across. Turn the ruler a full 360 degrees,
checking for any space between the ruler and
the bottom of the pan.
Another simple test to determine even heat
distribution across the cookware bottom is to put
one inch of water in the pan. Bring the water to
a boil and observe the location of bubbles as the
water starts to boil. Good flat cookware will have
an even distribution of bubbles over the bottom
surface area of the pan. Bubbles localized in
only a portion of the bottom indicate uneven
contact of the pan to the surface unit, uneven
heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good
if the cookware is either smaller or larger than
the surface unit.
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
Check pans for flat bottoms by
using a straight edge.
