The pan material determineshow evenly and quickly heat is transferredfrom the heating element to the pan bottom. Aluminum Heatsevenly.Avoidthingaugealuminum.Acidicfoodsor salt will cause it to discoloror pit. Anodizing improves stain resistanceand pitting. Often used as a bottom coating to improve the heating of other materials. Sliding aluminumpans across smoothtop may leave metal marks. Removethese marks immediatelyto prevent permanent marks (seepage 22_. Copper Heatsevenly;discolors easily.Often usedas a bottom coatingto improve heatconduction othermaterials. the of May leavemetalmarksonthe smoothtop (seealuminum above). If copper cleaner is not completely removed from pan, the cleaning residuemay permanentlydamageor discolor the smoothtopthe next time the pan is used. Stainless Steel Heatsunevenly unless lined with copper or has an aluminumbottom or inner core. Durable, easy to clean and stain resistant. Cast Iron Heatsslowlyand evenly;retainsheat;slowto cool.Need.¢ seasoningto prevent sticking and rusting. May affect coloJ and taste of some foods. PorcelainEnamel Glass-like substancefusedto metal. Heating characteristicsependonbase material(usuallysteelor d cast iron). Glass-Ceramic _ Heatsslowlyand unevenly. ay scratchthe smoothtop M if slidacross cooktop. Sometypes may only be used in the
To achieve optimumsurface cooking performance,select heavy gauge, flat, smooth bottom pans that fit the size of the surface unit. Properpans will reduce cooking times, testsless energy and cookfood more evenly.Use these use to determine if pan bottom is flat. Ruler Test: 1. Placea ruleracrossthe bottomofthe pan. 2. Holditupto the light,Littlelightshouldbe visibleunder the ruler, BubbleTest: 1. Put an inch of water into the pan, place on cooktop and turn control to HIGH. 2. Watch the bubbleformation as the water heats. � Uniformbubbles= good performance, � Unevenbubbles = hot spots and uneven cooking, Good Pans: � Flat bottom,straight ides,and s tight fitting covers, � Made of a heavy gauge materialthat conducts heatwell. � Weightof handledoesnottiltpan. � Pansize matchesthesize of the surfaceunit,Pan should not extendmore than 1-inchbeyond the surface unit. Poor Pans: � Groovedor warped pan ._llL � Pan that is smaller than the surface unit. � Thin gauge metal pans. _ bottoms. � Unstablepan suchas a smallsaucepanwitha heavy or loose handle, � Oversizedpans or pans that rest acrosstwo coil elements. These will cause discolorationor damage to the dripbowls, damage to the porcelaincooktop, and may lengthenthe cooking time on the smoothtop cooktop, � Woks with round metal rings. The ring traps heat and may damagecoil element,porcelain cooktop, and smoothopcooktop. ._'._lli_._
This appliancehas been tested for safe performance oven. usingconventional cookware. Donot use any devicesor accessoriesthat are not specifically recommendedin this manual.Do not use eyelid coversfor the surface units, stove top grills, or add-on oven convection systems The use of devicesor accessoriesthat are not expressly recommendedin this manual can create serious safety hazards, result in performanceproblems, and reduce the life of the componentsof the appliance.
