Selecting Proper Cookware, Improper Cookware

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To achieve optimum cooking performance, use heavy gauge, fiat, smooth bottom cookpots that conform to the diameter of the element (no more than one inch

overhang). Proper cookpots will minimize cooking times, use less electrici U, cook food more evenly and require less water or oil.

Cookpots with thin, uneven bottoms do not adequately conduct heat from the element to the food in the

cookpots which results in hot spots, burned or under- done food. Using bad cookpots also requires more water, time and energy to cook food.

Selecting Proper Cookware

•Select heavy gauge cookpots. Usually heavy gauge cookpots will not change shape when heated.

•Use cookpots with flat, smooth bottoms. The two ways to determine if cookpots have a fiat, smooth bottom are the ruler test and the cooking test.

Ruler Test:

1.Place the edge of ruler across the bottom of the

pot.

2.Hold up to the light.

3.No light should be visible under the ruler.

Cooking Test:

1.Put 1 inch of water into the cookpot.

2.Place cookpot on the element. Turn control to the HI setting.

3.Observe the bubble formation to determine the

heat distribution. Ifthebubbles areuniformacross the cookpot, the cookpot will perform satisfacto- rily. If the bubbles are not uniform, the bubbles wilt indicate the hot spots.

•Match the size of the cookpot to the size of the element. Ideally, the cookpot will be the same size or slightly larger.

Improper Cookware

•Do not use cookware that extends more than 1 inch beyond the edge of the element.

•Do notuse a small cookpot on aIarge element. Not only can this cause the element to require more energy and time, but it can also result in spillovers burning onto the element which cause extra effort in cleaning.

•Do not use nonflat specialty items that are oversized, uneven or do not meet proper cook- ware specifications such as round bottom woks with rings, griddles, tippled bottom canners, lob- ster pots, large pressure canners, etc. Large uten- sils, such as pressure canners or oversized skillets,

should be used only on conventional coil car-

tridgesicooktops if they do not meet this test.

•Glass-ceramic, earthenware, heat proof glass or glazed cookpots may scratch the glass-ceramic cooktop and therefore are not recommended.

Characteristics of Cookware Materials

Heavy gauge cookpots with flat, smooth bottoms will usually work in a similar way. However, there are

some differences in the cooking performance of vari- ous materials.

• Aluminumcookpotsheatquicklyandevenly. Best

suited for simmering, braising, boiling and frying.

•Stainlesssteelcookpotswillevenlydistributeheat

if constructed of tri-ply or combined with other metals such as aluminum and copper. Use for cooking functions similar to aluminum.

•Cast iron cookpots are slow to heat but cook more evenly once temperature is reached. Use for long term low heat cooking or for browning and frying.

•Glass-ceramic, earthenware, heat-proofglass or glazed cookpots can be used if recommended by

the manufacturer for cookpot cooking. Do not use with trivets. Best used on low to medium control

settings.

•Porcelain enamel-on-steel or porcelain enamel- on-cast iron should be used according to manufacturer's directions. Do not allow to boil dry.

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