9
Using proper cookware
The size and type of cookware used will influence the setting
needed for best cooking results. Cookware should have flat
bottoms that make good contact with the entire surface
heating element (See Fig. 1). Check for flatness by rotating a
ruler across the bottom of the cookware (See Fig. 2).
Be sure to follow the recommendations for using proper
cookware as illustrated in Figs. 1 & 2. For more information
about the ceramic cooktop see “Cooktop Cleaning &
Maintenance” in the Care & Cleaning section.
Fig. 1
Cookware Material Types
The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom.
The most popular materials available are:
ALUMINUM - Excellent heat conductor. Some types of food will
cause it to darken (Anodized aluminum cookware resists staining &
pitting). If aluminum pans slide across the ceramic cooktop, they may
leave metal marks which will resemble scratches. Remove these
marks immediately.
COPPER - Excellent heat conductor but discolors easily. May leave
metal marks on ceramic glass (see Aluminum).
STAINLESS STEEL - Slow heat conductor with uneven cooking
results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain heat very
well. Cooks evenly once cooking temperature is reached. Not
recommended for use on ceramic cooktops.
PORCELAIN-ENAMEL on METAL - Heating characteristics will
vary depending on base material. Porcelain-enamel coating must
be smooth to avoid scratching ceramic cooktops.
GLASS - Slow heat conductor. Not recommended for ceramic
cooktop surfaces because it may scratch the glass.
Setting Surface Controls
Fig. 2
