Section Four: Using the Cooktop
PROPER COOKWARE
Top performance of your new cooktop is directly related to the use of proper pots and pans. An
I
#I
FLAT
/ | i | I | |
| |||
+m, | , |
|
|
I- I
CONVEX (rounded) | CONCAVE (hollow) |
Cookware should have the fol-
lowing characteristics:
s Good heat conductivity
sBottom diameter matching the size of the burner used
Good balance (pan bottom
remains level on burner grate)
Smooth, heavy bottom that does not warp when hot; provides even heat
Proper fitting lid (when needed for specific cooking methods)
Do not use cookware with these characteristics:
s Thin bottom
s Concave bottom when heated
s Convex bottom when heated
sPoor balance (rocks back from weight of handle)
Many different types of pans can be used on this cooktop. To get the best cooking results, choose pans having the following qualities:
Match Flame Size to Pan Size
Match the flame to the bottom di-
ameter of the pan. The flame should be the same size as the pan or slightly
smaller. Small utensils and high flames result in energy loss and in- crease the potential for burns.
Use cookware that has good heat
conductive qualities. Metal cook-
ware that has copper or aluminum
imbedded in a stainless steel disk
bottom
ware.
Use medium to heavy gauge pans. These pans resist warping and last
longer than thin pans. The weight or thickness of the pan material (gauge) should be heavy enough to conduct heat evenly over the bottom of the pan for even browning and to avoid scorching.
Balanced Pan
Unbalanced Pan
Use balanced pans that sit level on
the burner grate without tilting from
the weight of the handle.
Use Lids that fit Properly
Use lids that fit the cookware prop-
erly to help shorten cooking time and to allow food to cook in a mini-
mum amount of liquid on a lower heat setting.
Page 14
