Surface Cooking
Cookware Recommendations
Using the right cookware can prevent many problems, such as food taking longer to cook or achieving inconsistent results. Proper pans will reduce cooking times, use less energy, and cook food more evenly.
Flat Pan Tests
See if your pans are flat.
The Ruler Test:
1.Place a ruler across the bottom of the pan.
2.Hold it up to the light.
3.Little or no light should be visible under the ruler.
The Bubble Test:
1.Put 1 inch of water in the pan. Place on cooktop and turn control to High.
2.Watch the formation of the bubbles as the water heats. Uniform bubbles mean good performance, and uneven bubbles indicate hot spots and uneven cooking.
See “Cooking Made Simple” booklet for more information.
Select | Avoid |
Flat, | Pans with grooved or warped bottoms. |
pans. | Pans with uneven bottoms do not cook |
| efficiently and sometimes may not |
| boil liquid. |
|
|
Very | |
|
|
Pans that are the | Pans smaller or larger than the |
same size as the | element by 1 inch. |
element. |
|
|
|
Secure handles. | Cookware with loose or broken handles. |
| Heavy handles that tilt the pan. |
|
|
|
|
Flat bottom woks. | Woks with a |
|
|
Canning and Oversize
Cookware
All canners and large pots must have flat bottoms and must be made from
1 inch larger than the element.
When canners and pots do not meet these standards, cooking times may be longer, and cooktops may be damaged.
Some canners are designed with smaller bases for use on smoothtop surfaces.
When canning, use the High heat setting only until the water comes to a boil or pressure is reached in the canner. Reduce to the lowest heat setting that maintains the boil or pressure. If the heat is not turned down, the cooktop may be damaged.
See “Cooking Made Simple” booklet for more information.
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