9
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 residues sometimes
appear 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.
Copper Bottom: Good performance, but copper
may leave residues which can appear as scratches.
The residues 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 bottom pot will
leave a residue that will permanently stain the cooktop
if not removed immediately.
Porcelain Enamel Covered Cast Iron:
smooth bottom recommended
Good conductivity. Use caution if sliding the pan
across the glass cooktop because it may scratch the
glass. Pans with non-enamel coated bottoms may
be used if the bottom of the pan is very smooth.
Glass-ceramic: usable, but not recommended
Poor performance. May scratch the surface.
Stoneware: usable, but not recommended
Poor performance. May scratch the surface.
COOKWARE TIPS
Types of Cookware
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.
(continued next page)
Contr
ol Knobs
Cookwar
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