Cookware materials, About specialty cookware – Maytag 8111P375-60 User Manual

Page 24

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Never allow a pan to boil dry as this may damage the

pan, cooktop and/or heating element.

To achieve optimum surface cooking performance, select
heavy gauge, flat, smooth bottom pans that fit the size of
the surface unit.

Proper pans will reduce cooking times, use less energy
and cook food more evenly. Use these tests to determine
if pan bottom is flat.

Ruler Test:

1. Place a ruler across the bottom of the pan.

2. Hold it up to the light. Little light should be visible under

the ruler.

Bubble Test:

1. Put an inch of water into the pan, place on cooktop and

turn control to HIGH.

2. Watch the bubble formation as the water heats.

• Uniform bubbles = good performance.

• Uneven bubbles = hot spots and uneven cooking.

Good Pans:
• Flat bottom, straight sides, and

tight fitting covers.

• Made of a heavy gauge

material that conducts heat well.

• Weight of handle does not tilt pan.

• Pan size matches the size of the surface unit. Pan

should not extend more than 1 -inch beyond the
surface unit.

Poor Pans:
• Grooved or warped pan


• Pan that is smaller than

the surface unit.

• Thin gauge metal pans. _____ _______

• Unstable pan such as a small saucepan with a heavy

or loose handle.

Oversized pans or pans

that rest across two coil elements. These will cause
discoloration or damage to the drip bowls, damage to
the porcelain cooktop, and may lengthen the cooking
time on the smoothtop cooktop.

Woks with round metal rings. The ring traps heat and

may damage coil element, porcelain cooktop, and
smoothop cooktop.


The pan material determines how evenly and quickly heat

is transferred from the heating element to the pan bottom.


Heats evenly. Avoid thin gauge aluminum. Acidic foods or

salt will cause it to discolor or pit. Anodizing improves
stain resistance and pitting. Often used as a bottom
coating to improve the heating of other materials.

Sliding aluminum pans across smoothtop may leave metal
marks. Remove these marks immediately to prevent
permanent marks (see page 22).

Heats evenly; discolors easily. Often used as a bottom
coating to improve the heat conduction of other materials.
May leave metal marks on the smoothtop (see aluminum

If copper cleaner is not completely removed from pan, the

cleaning residue may permanently damage or discolor the

smoothtop the next time the pan is used.

Stainless Steel

Heats unevenly unless lined with copper or has an

aluminum bottom or inner core. Durable, easy to clean
and stain resistant.

Cast Iron
Heats slowly and evenly; retains heat; slow to cool. Needs
seasoning to prevent sticking and rusting. May affect color
and taste of some foods.

Porcelain Enamel
Glass-like substance fused to metal. Heating
characteristics depend on base material (usually steel or
cast iron).


Heats slowly and unevenly. May scratch the smoothtop if

slid across cooktop. Some types may only be used in the


This appliance has been tested for safe performance
using conventional cookware. Do not use any devices or
accessories that are not specifically recommended in this
manual. Do not use eyelid covers for the surface units,
stove top grills, or add-on oven convection systems

The use of devices or accessories that are not expressly

recommended in this manual can create serious safety
hazards, result in performance problems, and reduce the
life of the components of the appliance.