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8
Surface Cooking
Cookware
Using proper cookware
The size and type of cookware will influence
settings needed for the best cooking results. Be
sure to follow the recommendations for using
proper cookware as illustrated.
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
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.
• Porcelain-enamel on metal - Heating
characteristics will vary depending on base
material. Porcelain-enamel coating must be
smooth to avoid scratching ceramic cooktops.
• Glass- Slow heat conductor. Not recommended
for ceramic cooktop surfaces because it may
scratch the glass.
Cookware should always:
• Have flat bottoms.
• Have tight fitting lids.
• Be well-balanced.
• Be made of material that conducts heat well.
• Be easy to clean.
• Match to the size of the element.
• have a
curved or
warped
bottom.
• hang over
the surface
element by
more than
one-half
inch.
• be smaller
than the
element by
more than
one-half
inch.
• have a
heavy
handle that
tilts the pan.
Cookware should not:
For more information about the ceramic cooktop
see “Cooktop Cleaning & Maintenance” in the Care
& Cleaning section.
Cookware should
have flat bottoms
that make good
contact with the
entire surface
heating element.
Check for flatness
by rotating a ruler
across the bottom
of the cookware.
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