ABOUT COOKING
24
ABOUT COOKWARE
Never allow a pan to boil dry as this may damage the
pan, cooktop and/or heating element.
CAUTION
To achieve optimum surface cooking performance, select
heavy gauge, flat, smooth bottom pans that fit the size of
the surface unit.
Proper pans will reduce cooking times, use less energy
and cook food more evenly. Use these tests to determine
if pan bottom is flat.
Ruler Test:
1. Place a ruler across the bottom of the pan.
2. Hold it up to the light. Little light should be visible under
the ruler.
Bubble Test:
1. Put an inch of water into the pan, place on cooktop and
turn control to HIGH.
2. Watch the bubble formation as the water heats.
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Uniform bubbles = good performance.
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Uneven bubbles = hot spots and uneven cooking.
Good Pans:
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Flat bottom, straight sides, and
tight fitting covers.
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Made of a heavy gauge
material that conducts heat well.
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Weight of handle does not tilt pan.
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Pan size matches the size of the surface unit. Pan
should not extend more than 1-inch beyond the
surface unit.
Poor Pans:
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Grooved or warped pan
bottoms.
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Pan that is smaller than
the surface unit.
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Thin gauge metal pans.
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Unstable pan such as a small saucepan with a heavy
or loose handle.
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Oversized pans or pans
that rest across two coil elements. These will cause
discoloration or damage to the drip bowls, damage to
the porcelain cooktop, and may lengthen the cooking
time on the smoothtop cooktop.
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Woks with round metal rings. The ring traps heat and
may damage coil element, porcelain cooktop, and
smoothop cooktop.
COOKWARE MATERIALS
The pan material determines how evenly and quickly heat
is transferred from the heating element to the pan bottom.
Aluminum
Heats evenly. Avoid thin gauge aluminum. Acidic foods or
salt will cause it to discolor or pit. Anodizing improves
stain resistance and pitting. Often used as a bottom
coating to improve the heating of other materials.
Sliding aluminum pans across smoothtop may leave metal
marks. Remove these marks immediately to prevent
permanent marks (see page 22).
Copper
Heats evenly; discolors easily. Often used as a bottom
coating to improve the heat conduction of other materials.
May leave metal marks on the smoothtop (see aluminum
above).
If copper cleaner is not completely removed from pan, the
cleaning residue may permanently damage or discolor the
smoothtop the next time the pan is used.
Stainless Steel
Heats unevenly unless lined with copper or has an
aluminum bottom or inner core. Durable, easy to clean
and stain resistant.
Cast Iron
Heats slowly and evenly; retains heat; slow to cool. Needs
seasoning to prevent sticking and rusting. May affect color
and taste of some foods.
Porcelain Enamel
Glass-like substance fused to metal. Heating
characteristics depend on base material (usually steel or
cast iron).
Glass-Ceramic
Heats slowly and unevenly. May scratch the smoothtop if
slid across cooktop. Some types may only be used in the
oven.
ABOUT SPECIALTY COOKWARE
This appliance has been tested for safe performance
using conventional cookware. Do not use any devices or
accessories that are not specifically recommended in this
manual. Do not use eyelid covers for the surface units,
stove top grills, or add-on oven convection systems
The use of devices or accessories that are not expressly
recommended in this manual can create serious safety
hazards, result in performance problems, and reduce the
life of the components of the appliance.
