USING YOUR RANGE
CHARACTERISTICS OF COOKWARE MATERIALS
The pan material affects how fast heat transfers from the coil element through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.
Aluminum | • Heats quickly and evenly. |
| • Use for all types of cooking. |
| • Medium or heavy thickness is best for most cooking. |
| • Used as a core or base in cookware to provide even heating. |
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Cast iron | • Heats slowly and evenly. |
| • Good for browning and frying. |
| • Maintains heat for slow cooking. |
| • Can be coated with porcelain enamel. |
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Ceramic or | • Heats slowly and unevenly. |
ceramic glass | • Use on low to medium settings. |
| • Follow manufacturer’s instructions. |
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Copper | • Heats very quickly and evenly. |
| • Used as a core or base in cookware to provide even heating. |
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Earthenware | • Can be used for cooktop cooking if recommended by the manufacturer. |
| • Use on low settings. |
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Porcelain | • See cast iron and stainless steel. |
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Stainless steel | • Heats quickly but unevenly. |
| • A core or base of aluminum or copper on the cookware provides even heating. |
| • Can be coated with porcelain enamel. |
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