Cookware Selection Guide
Cookware Characteristics
The choice of pans directly affects the cooking speed and uniformity. For best results select pans with the following features:
Flat Bases - When a pan is hot, the base (pan bottom) should rest evenly on the surface without wobbling (rocking). Flat,
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.
•Do not use glass pans as they may scratch the surface.
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 distribution across the cookware bottom is to place 1” 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" all around.
Tight Fitting Lids – A lid shortens cooking time and water boils faster by holding the heat inside the pan.
Specialty pans, such as griddles, roasters, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. (Use only a flat- bottom wok.) Never place a support ring, such as a wok ring or trivet, on the cooking surface.
Specialty Pans
Specialty pans such as griddles, roasters, pressure cookers, woks, water bath canners and pressure canners must have the same features as described above. Use only a flat- bottomed wok. Never place a support ring, such as a wok ring or trivet, on the cooking surface.
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