A:Answer Cookware should have flat bottoms that make good contact with the entire surface heating element. 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 glass
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.