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COOKWARE
IMPORTANT:
Never leave empty cookware on a hot surface cooking area, element or surface burner.
EN
Ideal cookware should have a flat bottom, straight sides, a well fitting lid and the material
should be of medium-to-heavy thickness. Rough finishes may scratch the cooktop.
Aluminium and copper may be used as a core or base in cookware. However, when used as a
base it can leave permanent marks on the cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is transferred, which affects
cooking results. A nonstick finish has the same characteristics as its base material.
For example, aluminum cookware with a non-stick finish will take on the properties of
aluminum.
COOKWARE CHARACTERISTICS
Aluminum: Heats quickly and evenly. Suitable for all types of cooking. Medium or heavy
thickness is best for most cooking tasks.
Cast Iron: Heats slowly and evenly. Good for browning and frying. Maintains heat for slow
cooking.
Ceramic or Ceramic glass: Follow manufacturer's instructions. Heats slowly, but unevenly. Ideal
results on low to medium heat settings.
Copper: Heats very quickly and evenly.
Earthenware: Follow manufacturer's instructions.
Use on low heat settings.
Porcelain enamel on steel or cast Iron: See
stainless steel or cast iron.
Stainless steel: Heats quickly, but unevenly. A
core or base of aluminum or copper on stainless
steel provides even heating.
Match Pan Diameter to Flame Size. The flame
should be the same size as the bottom of the pan
BALANCED PAN
or smaller. Do not use small pans with high flame
settings as the flames can lick up the sides of the
pan.
Use Balanced Pans. Pans must sit level on the
cooktop grate without rocking. Center pan over
burner.
Use a Lid That Fits Properly. A well-fitting lid
helps shorten the cooking time.
CONCAVE
CONVEX
(HOLLOW)
(ROUNDED)
Flat, heavy bottom pans provide even heat and
stability.
UNBALANCED PAN
FLAME TOO LARGE
USE LIDS THAT
FOR PAN SIZE
FIT PROPERLY
Figure 7.
Cookware Guidelines
12
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