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Surface Cooking
Selecting Surface Cooking
Cookware
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 (See Figure 1).
Be sure to follow the recommendations
for using cookware as shown in Figure 2.
Note: The size and type of cookware
used will influence the setting needed for
best cooking results.
Figure 1
Cookware Material types
The cookware material determines how evenly and quickly
Figure 2
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 discolours 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.
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