Pans
–
Pans made from any material can be
used on a ceramic cooktop.
However, Miele recommends to
refrain from using cookware with an
exposed copper or aluminium base
as they may leave permanent visual
marks on the ceramic surface.
–
The best pans are those with a thick
base which is very slightly concave
when cold. When heated, the base
flattens to rest evenly on the cooktop,
optimising the conduction of the
heat.
Cold Hot
– Pans made of glass, ceramic or
stoneware are less suitable, as they
do not conduct the heat so well.
–
Do not use pots and pans on the
ceramic cooktop with bases with
pronounced edges or or ridges, e.g.
cast iron pans. These could scratch
or scour the cooktop surface
permanently.
–
Lift pans into position on the
cooktop. Sliding them into place will
cause scuffs and scratches.
–
Check that the diameter of the pan
base is wide enough for the cooking
zone so that heat is not lost
unnecessarily. Please note that the
maximum diameter quoted by
manufacturers often refers to the
diameter of the top rim of the pot or
pan. The diameter of the base
(generally smaller) is more important.
Too small Suitable
Use
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