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Surface Cooking
Use Proper Cookware
Cookware should
have flat bottoms that
make good contact
with the entire
surface heating
element. Check for
flatness by rotating a
ruler across the
bottom of the Figure 1
cookware (See
Figure 1). Be sure to follow the
recommendations for using cookware as
shown in Figure 2.
Note: The size and type of cookware used
will influence the setting needed for best
cooking results.
Note: Always use an utensil for its intended
purpose. Follow manufacturer's instructions.
Some utensils were not made to be used in
the oven or on the cooktop.
Do not use griddle over
more than one burner because it could
damage your cooktop. It can also result in
exposure to carbon monoxide levels above
allowable current standards and be
hazardous to your health.
CORRECT INCORRECT
m
t t
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan. Pan iswell balanced.
• Pan sizes match the amount of
food to be prepared and the
size of the surface element.
• Made of a material that
conducts heat well.
• Easyto clean.
• Always match pot diameter to
• Curved and warped pan
• Panoverhangs unit by more
than one-half inch or 12mm.
• Heavy handle tilts pan.
• Pan is smaller or larger than
element
element diameter.
Figure 2
* Specialty pans such as lobster pots, griddles and pressure cookers may
be used but must conform to the above recommended cookware
requirements.
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 glass 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
above).
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.
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