Operation - Cooktop
English 12
Getting the Most Out of Your Cooktop
Cooktop Cooking Guide
Use this chart as a guide for heat settings. A range of heat settings are listed
because the actual setting depends on:
•
type and quality of pan (See “Selecting Cookware”),
•
type, quantity and temperature of the food,
•
element used and
•
the cook’s preference.
The Heat Settings recommended are based on a 240 volt power source. If your
cooktop is connected to 208 volts, the same heat settings apply but foods may
take a little longer to finish cooking.
Cookware Selection Guide
Cookware Characteristics
The choice of pans directly affects the cooking speed and uniformity. For best
results select pans with flat bases. When a pan is hot, the base (pan bottom)
should rest evenly on the surface without wobbling (rocking). Flat, medium-to-
heavy-weight pans are best.
To Test the Flatness of Your Pans
Turn the pan upside down on the countertop and place a
ruler flat against the bottom of the pan. The bottom of the
pan and the straight edge of the ruler should be flush
against each other.
Another simple test to determine even heat distri-
bution across the cookware bottom is to place 1”
of water in the pan. Bring the water to a boil and
observe the location of the bubbles as the water
starts to boil. Good, flat cookware will have an
even distribution of bubbles over the bottom sur-
face area.
Matching Diameters
– The base of the pan should cover or match the diameter
of the element being used. Pans may overhang the element area by 1" all around.
Tight Fitting Lids
– A lid shortens cooking time and water boils faster by holding
the heat inside the pan.
Cookware Tips
•
Use of pots and pans with rounded (either concave or convex) warped or
dented bottoms should be avoided. See drawings below.
•
Make sure the bottom of the pot or pan being used is clean and dry.
•
Use pots and pans with thick, smooth metal bottoms.
Table 2: Cooking Guide
Uses
Heat Settings
Bringing water to boil
9 - High
Pan frying, sautéing, browning meat, deep fat frying
6-8 - Med-High
Most frying, eggs, pancakes, slow boil
4-5 - Med
Simmering, finish cooking, covered foods, steaming
2-3 - Med Low
Melting butter and chocolate
1 - Low
