Types of Cookware
The following information will help you choose cookware which will give good performance.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction, even heat distribution).
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not be used.
Copper Bottom: heavy weight recommended Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned immediately.
Porcelain/enamel:
Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the surface.
Stoneware: usable, but not recommended Poor performance. May scratch surface.
Cast Iron: usable, but not recommended Poor performance. May scratch surface.
• We recommend that you
use only a
• Do not use woks that have support rings. This type of wok will not heat on radiant surfaces.
•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.
Radiant
How to Check Pan Performance
Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of spillovers burning onto the cooktop.
You must use pans with perfectly flat bottoms. Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness of your pans you may do this quick test.
Turn your pan upside
down on the countertop,
place a ruler flat against the pan surface. The
bottom of the pan and the straight edge of the ruler
should fit flush against each other all the way across. Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.
Pans with rounded, curved, ridged or warped bottoms are not recommended.
Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. Bring the water to a boil and observe the location of bubbles as the water starts to boil. Good flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface unit. Cooking performance will not be as good if the cookware is either smaller or larger than the surface unit.
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