Cookware Tips for Module Cooking Elements
use of appropriate cookware
very important for cooking on
open coil, solid disk element or
radiant modules.
●
Aluminum cookware conducts
heat faster than other metals.
●
Cast iron
coated cast-iron
containers are slow absorb heat,
but generally cook evenly at
minimum medium heat settings.
●
Glass cookware should be used
only as the manufacturer describes.
●
Do not use wire trivet or any
other kind of heat-retarding pad
between the cookware and the
element.
●
Good pans have a thick,
bottom which absorbs the heat
from the cooking element. The
thick, flat bottom provides good
heat distribution from the element
to the food. This cooking process
requires little water, fat or electricity.
●
Pans with thin, uneven bottoms
not adequately utilize the heat
from the cooking element.
food to be cooked may burn
and require more time and
electricity. You would also have to
add more fat or water.
Pans with uneven bottoms are
not suitable.
●
Don’t use pans with rounded
bottoms. They don’t have enough
contact with the cooking element
to cook properly.
-
pans of the correct diameter
only. They should be slightly larger
than the element so
flow onto the cooktop and not bake
onto the element. A damp cloth is
sufficient to remove the spill. Pans
should not overhang more than
1 inch beyond the surface of
an element.
●
To optimize cooking time
and energy usage, you should use
a pan that is the correct size for the
cooking process, with a well-fitted
lid to avoid evaporation loss, and
cook with as little water or fat as
possible. If the pan is too small,
energy is wasted and spillage
can flow onto the element.
●
Do not use woks that have
support rings. These types of woks
will not work on Solid Disc
element or Radiant modules. Using
woks with support rings on open
coil modules can shorten the life of
the coil. Do not try to use such
woks without the ring. You could
be seriously burned if the wok
tipped over.
●
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.
●
Place only dry pans on the
element. Do not place lids on the
element, particularly wet lids.
●
We recommend that you use only
a flat-bottomed wok. They are
available at your local retail store.
●
Except in pressure cooking with
water and water-bath canning,
canning pots should not extend
more that 1 inch beyond the
surface of an element and should
have flat bottoms.
●
When canning pots do not meet
this description, the use of the
maximum heat setting causes
excessive heat buildup and may
result in damage to the cooktop.
See “Home Canning Tips” for
further information.
To check how a pan will perform on a module element:
1. Put 1 inch of water into the pan.
confirms a good heat transfer
2. Bring water to a boil and
and a good pot.
observe the pattern of the bubbles
4. Bubbles localized in only a
as the water comes to a boil.
portion of the bottom indicate
3. A uniform pattern of bubbles
uneven contact of the pan to the
across the bottom of the pan
element, uneven heat transfer or
an unsuitable pot.
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