COOKWARE
Cookware
There is no one brand of cookware that is
best. Knowing something about cookware
materials and construction will help you select
the correct cookware for your needs.
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Use only flat-bottomed cookware that makes
good contact with the surface elements. To
check the flatness of a piece of cookware:
- Turn it over and check the bottom of the
pan by placing a ruler across it.
- Rotate the ruler in all directions. The
bottom should be slightly concave.
NOTE:
Woks, canners and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most
houseware or department stores.
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Cookware should have tight-fitting lids.
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Choose medium to heavy gauge (thickness)
cookware for best results.
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Use cookware that closely matches the
diameter of the heating element, for most
efficient cooking.
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Handles should be made of sturdy, heat-
resistant material and be securely attached
to the cookware.
Home canning information
Most canners have a much larger bottom
diameter than the cooktop elements. Canners
can be used as long as they have straight
sides, are heavy gauged, have flat bottoms
and do not exceed the diameter of the surface
element by more than 1 “-1 1/z” (2.5-3.7 cm) on
any side.
Alternate use of surface elements between
batches to allow elements to cool down.
Burn, Personal Injury and Product
Damage Hazard
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Prolonged usage of incorrect cookware
for long periods of time can result in
damage to the surface element, cook-
top, wiring and surrounding areas. To
prevent damage, use correct cookware,
start cooking on HI and turn control
down to continue cooking.
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Do not leave empty cookware, or one
which has boiled dry, on a hot surface
element. It can overheat and may damage
the cookware or surface element.
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Do not use canners, woks and specialty
cookware with rounded, warped, ridged
or dented bottoms. These could cause
severe overheating which damages the
cookware and/or surface elements.
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