Getting the Most Out of Your Appliance
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take a little longer to finish cooking.
Bridge Element Tips (some models) • Use the bridge elements with only one single element for medium sized grid-
dles and oval pots.
• For even heat distribution when using all three elements, start with the back
element at a slightly higher setting than the front and bridge elements.
Observe cooking performance and adjust accordingly.
• When using a pan that spans all three elements, set the back element at a dif-
ferent heat level than the front and bridge elements to keep prepared food
warm or to prepare two different foods at one time.
Cookware Selection
Guide
Cookware Characteristics Pan selection directly affects cooking speed and uniformity. For best results select
pans with flat bases. When a pan is hot, the base (pan bottom) should rest evenly
on the surface without wobbling (rocking). Flat, medium-to-heavy-weight pans are
best.
To Test the Flatness of Your Pans Turn the pan upside down on the countertop and place a
ruler flat against the bottom of the pan. The bottom of the
pan and the straight edge of the ruler should be flush
against each other.
Another simple test to determine even heat distri-
bution across the cookware bottom is to place 1”
(25.4 mm) of water in the pan. Bring the water to a
boil and observe the location of the bubbles as the
water starts to boil. Good, flat cookware will have
an even distribution of bubbles over the bottom
surface area.
Matching Diameters – The base of the pan should cover or match the diameter
of the element being used. Pans may overhang the element area by 1" (25.4 mm)
all around.
Tight Fitting Lids – A lid shortens cooking/boiling time by holding heat inside the
pot.
Cookware Tips • Use of pots and pans with rounded (either concave or convex) warped or
dented bottoms should be avoided. See drawings below.
• Make sure the bottom of the pot or pan being used is clean and dry.
• Use pots and pans with thick, smooth metal bottoms.
• Do not slide metal pots across the cooktop. Pans may leave marks which
need to be removed immediately. See Care and Cleaning Section.
Table 3: Cooking Guide
Uses Heat Settings
Bringing water to boil 9 - High
Pan frying, sautéing, browning meat, deep fat frying 6-8 - Med-High
Most frying, eggs, pancakes, slow boil 4-5 - Med
Simmering, finish cooking, covered foods, steaming 2-3 - Med Low
Melting butter and chocolate 1 - Low