Solid Disk Element Cookware Tips

For cooking on solid disk elements, the use of appropriate cookware is very important.

●Aluminum cookware conducts heat faster than other metals.

●Cast iron and coated cast-iron containers are slow to absorb heat, but generally cook evenly at LO or MED heat settings.

●Glass cookware should be used only as the manufacturer describes.

●Do not use a wire trivet or

any other kind of heat-retarding pad between the cookware and the element.

●Good pans have a thick, flat bottom which absorbs the heat from the element. The thick, flat bottom provides good heat distribution from the element to the food. This cooking process requires little water, fat or electricity.

●Pans with thin, uneven bottoms do not adequately utilize the heat coming from the element. The food to be cooked may burn and require more time and electricity. You would also have to add more fat or water.

Pans with uneven bottoms are not suitable.

●Don’t use pans with rounded bottoms. They don’t have enough contact with the solid disk element to cook properly.

so spillovers will flow onto the cooktop and not bake onto the element. A damp cloth is sufficient to remove the spill. Pans should not overhang more than 1 inch beyond the element.

●To optimize cooking time and energy usage, you should use a pan that is sized correctly for the cooking process, with a well-fitted lid to avoid evaporation loss, and cook with as little water or fat as possible. If the pan is too small, energy is wasted and spillage can flow onto the solid disk element.

●Place only dry pans on the solid disk elements. Do not place lids on the elements, particularly wet lids.

●We recommend that you use only a flat-bottomed wok. They are available at your local retail store. The bottom of the wok should have the same diameter as the element to ensure proper contact.

●Do not use woks that have support rings. This type of wok will not heat on solid disk elements.

●Some special cooking procedures require specific cookware such as pressure cookers, deep fat fryers, etc., All cookware must have flat bottoms and be the correct size. The cookware should also be covered, if applicable to the cooking process.

●Except in pressure cooking with water and water-bath canning, canning pots should not extend more than 1 inch beyond the surface of a solid disk element and should have flat bottoms. When canning pots do not meet this description, the use of the HI heat setting causes excessive heat buildup and may result in damage to the cooktop. See “Home Canning Tips” for further information.

To check how a pan will perform on a solid disk element:

●Use pans of the correct diameter only. They should be slightly larger than the solid disk element

1.Put 1 inch of water into the pan.

2.Bring water to a boil and observe the pattern of the bubbles as the water comes to a boil.

3.A uniform pattern of bubbles across the bottom of the pan

confirms a good heat transfer and a good pan.

4.Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the element, uneven heat transfer or an unsuitable pan.

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JP330P specifications

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