SU~ACE
COOKWAm
TWS
pes
of Cookware
The following information will help you choose
cookware which will give good performance.
Stainless
Steel:
highl)
rec~rnrnended
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:
he(lv}
kvei~ht
reco~nmended
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.
Cast
Iron:
usable, but not
recommet~ded
Poor performance. May scratch the surface.
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 pot will
leave a residue that will permanently stain the
cooktop.
Porcelaidenamel: Good performance only with a
thick,
flat,
smooth bottom. Avoid boiling
dry, as
porcelain can melt and fuse to the surface.
Glass-ceramic:
l~sable,
but not recommended
Poor performance. May scratch the surface.
Stoneware:
usable, but not recommended
Poor performance. May scratch 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
cooktop
surface and minimizes the chance of
‘lovers burning onto the
cooktop.
.~u
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
*
b~ttom
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.
Special Notes for Glass
Cooktops:
Cooktop
temperatures increase with the number of
●
When a surface unit is turned on. the unit can be
surface units that are on. With 3 or 4 units turned
seen glowing
red within a few seconds (longer for
on, surface temperatures are high so be careful
radiant units).
The red glow will turn on and off
when touching the
cooktop.
The hot surface
(cycling) to maintain the selected heat setting. With
indicator light will remain lit after the surface unit
poor cookware, you will see frequent cycling
of the
is
off until the surface is cool enough to touch.
unit off and on. Good, flat cookware will minimize
NOTE:
the cycling.
● At HI and Medium High settings
ne~er
leave food
● It is safe to place hot cookware from the oven or a
~attended.
Boilovers
cause smoking
and
greasy
surface unit on the glass
cooktop
when it is cool.
1
~i!]overs
lnay
catch
fire.
(C’olltirlllc,ll
}I(,xt
j?cl,sc,)
● At LO settings melt chocolate and
bu~ter
on a small
surface unit.
13
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