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
Gas Burners
Radiant
(Glass Ceramic)
Cooktop
©
Induction
Electric Coil
Solid Disk
Description
Regmlar 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
tubing containing
electric resistance
wire suspended
over a drip pan.
Solid cast iron
disk sealed to the
cooktop surface.
How it Works
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
flat-bottomed pans provide more stability on top of the grates. Gas burners heat
the pan right away and change heat settings right away. When you turn the
control oft; cooking stops right away.
Heat travels to the glass surt_aceand then to the cookware, so pans must be flat on
the bottom tbr good cooking results. The glass cooktop stays hot enough to
continue cooking after it is mined off. Remove the pan t}om the surface unit if
you want cooking to stop.
Pans must be made of f_rrous metals (metal 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 t}om 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 must 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 oft'. Remove the pan
t}om the solid disk if you want the cooking to stop.
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