Characteristics of Cookware Materials

USING THE SURFACE COOKING ZONES contd.)

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•Select a pan that is about the same size as the surface cooking zone. Cookware should not extend more than 1 inch (2.5 cm) outside the zone,

•For best results and greater energy

efficiency, use only flat-bottomedcookware that makes good contact with the surface cooking zone. Cookware with rounded, warped, ribbed (such as some porcelain enamelware), or dented bottoms could cause uneven heating and poor cooking results.

•Cookware designed with slightly indented bot- toms or small expansion channels can be used.

•Cookware with a non-stick finish has heating characteristics of the base material.

•Check for rough spots on the bottom of metal or

glass cookware which will scratch the radiant glass surface.

•Use fiat-bottom cookware for best heat conduction from the surface cooking zone to the cookware. Determine flatness with the ruler test. Place the edge of a ruler across the bottom of the

cookware. Hold it up to the light. No light should be visible under the ruler. Rotate the ruler in all

directions and look for any light.

•Do not leave empty cookware, or cookware which has boiled dry, on a hot surface cooking zone. The cookware could overheat, causing damage to the cookware or the surface cooking zone.

The pan material affects how fast heat transfers from the surface cooking zone through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.

Aluminum		• Heats		quickly and evenly.
		•	Use for all types of cooking.
		• Medium or heavy thickness is best for most cooking.
		•	Used	as a core	or base	in cookware	to provide	even heating.
Cast iron		• Heats		slowly and evenly.
		•	Good	for browning and frying.
		•	Maintains heat		for slow cooking.
		•	Can be coated		with porcelain enamel.
Ceramic	or	•	Heats	slowly and unevenly.
ceramic	glass	•	Use on low to medium settings.
		•	Follow	manufacturer's instructions.
Copper		•	Heats very quickly and evenly.
		•	Used	as a core or base		in cookware	to provide	even heating.
Earthenware		• Can be used for cooktop				cooking if recommended by the
			manufacturer.
		• Use on low settings.
Porcelain	enamel-on-steel or	=•	See cast iron and stainless steel.
enamel-on-cast iron
Stainless	steel	• Heats		quickly	but unevenly.
		• A core or base of aluminum or copper on the cookware provides
			even heating.
		• Can be coated with porcelain enamel.