18Setting Surface Controls
SURFACE COOKING UTENSILS
GOOD | POOR |
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| • Curved and warped pan bot- | ||||||
| • Flat | bottom and | straight |
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| sides. |
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| • | Tight fitting lids. |
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| • Weight of handle does not tilt | • Pan overhangs unit by more | |||||||||
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| pan. Pan is well balanced. | |||||||||
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| than 2.5 cm (1”). | ||||||||
| • | Pan sizes match the amount of |
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Cookware should have flat bottoms |
| food | to be prepared | and the |
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| size of the surface element. |
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that make good contact with the en- |
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• | Made of material that conducts | • Heavy handle tilts pan. | |||||||||
tire surface heating element. Check | |||||||||||
| heat well. |
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for flatness by rotating a ruler across |
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• | Easy to clean. |
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the bottom of cookware. Be sure to |
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• Always match pot diameter to |
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follow the recommendations for using |
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| element surface diameter. |
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cookware that has shown in the illus- |
| • Pan is smaller than element. | |||||||||
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tration at right. |
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Note: Always use a cooking utensil for its intended purpose. Follow manufacturer’s instructions. Some utensils were not made to be used in the oven or on the cooktop.
Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
COOKWARE MATERIAL TYPES
The cookware material determines how evenly and quickly heat is transferred from the surface element to the pan bottom. The most popular materials available are:
ALUMINUM - Excellent heat conductor. Some types of food will cause it to darken (Anodized aluminum cookware resists staining & pitting). If aluminum pans slide across the ceramic glass cooktop, they may leave metal marks which will resemble scratches. Remove these marks immediately.
COPPER - Excellent heat conductor but discolors easily. May leave metal marks on ceramic glass (see Aluminum above).
STAINLESS STEEL - Slow heat conductor with uneven cooking results. Is durable, easy to clean and resists staining.
CAST IRON - A poor heat conductor however will retain heat very well. Cooks evenly once cooking temperature is reached. Not recommended for use on ceramic cooktops.
GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces because it may scratch the glass.
