HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has gas burners. If you are used
to cooking with induction or other electric surface
units, you will notice some differences when you use
gas burners.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between gas burner cooktops and any
other type of cooktop you may have used in the past.
Type of Cooktop How it Works
Gas Burners
Radiant
(Glass Ceramic)
Cooktop
0
Induction
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Electric Coil
@
Solid Disk
Description
Regular or sealed
gas burners use
either LP gas
or natural gas.
Electric coils
under a glass-
ceramic cooktop.
High frequency
induction coils
under a glass
sur_:ace.
Flattened metal
robing containing
electric resistance
wire suspended
over a drip pan.
Solid cast iron
disk sealed to the
cooktop sur*;ace.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
flat-bottomed pans will provide more stability on top of the grates. Gas burners
heat the pan right away and change heat settings right away. When you mm the
control oft; cooking stops right away.
Heat travels to the glass surli_ce and then to the cookware, so pans nmst be flat on
the bottom %r good cooking results. The glass cooktop stays hot enough to
continue cooking after it is mined off. Remove the pan *}om the surt;ace unit if
you want cooking to stop.
Pans must be made of ferrous metals 0netal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
oft; the glass cooktop is hot *:rom the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned of£
Heats by direct contact with the pan, so pans nmst be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned oK Remove the pan
t}om the solid disk if you want the cooking to stop.
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