COOKWARE
TIPS
Types of Cookware
,
The following information will help you choose
cookware which will give good performance.
Stainless Steel:
highly
rwotmended
Especially
good
with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel
(appeiirance,
durability and stability) with the
advantages of aluminum or copper (heat conduction.
even heat distribution).
Copper Bottom: healj ttcic~ht
t-(J(’otIIIIlcJ}zc/CJ(f
(hod
perfor,nmnce,
but
copper may leave residue
if
pot is allowed to boil dry. Overheated metal can
bond to glass
cooktops.
If pot boils dry, leaving a
residue on the glass, clean immediately.
Glass-ceramic:
wt
r6’cottit716~tz(le(l
Poor performance. May scratch the surface.
[Jsable,
but not recommended.
Aluminum:
heaq’
weight
t-ecommended
Stoneware:
wt
t-e(-oftltnc’iz(ie(l
Good
conductivity. Aluminum residues sometimes
Poor performance. May scratch the surface.
appear as scratches on the cooktop, but can be
Usab]e,
but
not
recommended,
removed if cleaned immediately. Because of its
low
tnelting
point, thin weight aluminum should not
Cast
Iron:
Hot
t-(?(())~~t?l(~?~de~i
be
Used.
Poor performance. May scratch the surface.
IJsable,
but not recommended.
Porcelain/Enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
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
cookto~
surface and minimizes the chance of
.
HJ=’-=?(-J?
.U%==
“-
spillovers
burning
onto the cooktop.
Pans with rounded, curved, ridged
or
warped bottoms
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
are not recommended.
Another simple test
to determine even heat distribution
may be warped.
If you are unsure of the
tlatness
of
. across the cookware bottom is
to
tmt
one inch of water
your pans you may do this
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
quick test.
in the pan. Bring the water to a
b~il
and observe the
Z?!!?
location of bubbles as the water starts to boil.
u
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,
.
.
should fit flush against each other all the way across.
uneven heat transfer
m
an
unsuitable pan.
Turn the ruler a full 360 degrees, checking for any
Use pans that match the diameter of the surface
space between the ruler and the bottom of the pan.
unit. Cooking performance will not be as good if
the cookware is either smaller or larger than the
surface unit.
8
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