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Surface Cookware
Recommendations
Use Proper Cookware
Cookware
should hove flat bottoms
that make good contact
with the cooktop
grate.
Check for flatness
by rotating
a
ruler across the bottom
of the cookware
(See Figure 1). Be
sure to follow
the recommendations
for using cookware
as
shown in Figure 2.
Note: The size and type of cookware
used wiil influence the
setting needed
for best cooking
results.
Note: Always
use a utensil for its intended
purpose.
Follow
manufacturer's
instructions.
Some utensils were not made to
be used in the oven or on the cooktop.
Cookware
Material
types
The cookware
material
determines
how evenly and quickly
heat is transferred
from the surface
unit to the pan bottom.
The most popular
materials
available
are:
ALUMINUM
- Excellent
heat
conductor.
Some
types
of food
wiil
cause
it to darken
(Anodized
aluminum
cookware
resists
staining
& pitting).
COPPER
- Excellent
heat
conductor
but discolors
easily.
STAINLESS STEEL - Slow heat conductor
with uneven
cooking
results. Is durable,
easy to clean and resists staining.
CAST
IRON
- A poor
heat
conductor
however
will
retain
heat
very
well.
Cooks
evenly
once
cooking
temperature
is
reached.
PORCELAIN-ENAMEL
on METAL - Heating
characteristics
wili vary depending
on base material.
GLASS - Slow heat conductor.
CORRECT
* Flat bottom
and straight
sides.
* Tight fitting
lids.
° Weight
of handle does
not tilt pan. Pan is weJJ
balanced.
° Pan sizes match the
amount of food to be
prepared.
° Made
of material
that
conducts
heat well.
* Easy to clean.
iNCORRECT
° Curved and warped
pan bot-
toms.
* Pan overhangs
unit by more
than 2.5 cm (1").
* Heavy handle tilts pan.
* Flame
extends
beyond
unit.
Figure 2
Specialty
pans such as lobster pots, griddles
and pressure
cookers may be used but must conform
to the above
recommended
cookware
requirements.
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