SURFACE COOKWARE TIPS
Types of Cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel: highly 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 residue sometimes
appears as scratches on the cooktop, but can be
removed if cleaned immediately. Because of its low
melting point, thin weight aluminum should not be used.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Copper Bottom: heavy weight recommended
Good performance, but copper may leave a residue
which can appear as scratches. The residue can be
removed, as long as the cooktop is cleaned
immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that
will permanently stain the cooktop.
Glass-ceramic: Usable, but not recommended
Poor performance. May scratch surface.
Stoneware: Usable, but not recommended
Poor performance. May scratch surface.
Cast Iron: Usable, but not recommended
Poor performance. May scratch surface.
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.
Pans with rounded, curved, ridged or warped bottoms
are not recommended.
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.
• Place only dry pans on the
surface units. Do not place lids
on the surface units, particularly
wet lids.
• We recommend that you use
only a flat-bottomed wok.
They are available at your
local retail store. The bottom of
the wok should have the same diameter as
the surface unit to insure proper contact.
• Do not use woks that have
support rings. This type of
wok will not heat on radiant
surface units.
• Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size. The cookware should also be covered,
if applicable to the cooking process.
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