Samsung Cooktop - Best cookware to use

Last Update date : Oct 01. 2020
Samsung Cooktop - Best cookware to use

Using the right cookware means you get to be a boss in the kitchen. Never again deal with food taking too long to cook, or getting inconsistent results because you didn’t use the right cookware. Proper pans reduce cooking time, use less energy, and cook food more evenly so you can whip up that perfect dish each and every time.

The provided information refers to cooktops sold in Canada. The available settings and options may differ for appliances sold in other countries.

Cookware types

No matter what type of cooktop you have, do yourself (and your ingredients) a favor and make sure your pots and pans meet these standards:

  • A flat bottom
  • Straight sides
  • A tight fitting lid (if one is used)
  • A balanced handle (one that's not so heavy that it tilts the pan)
Cookware types

Proper size is also important. Your cooktop has multiple burners of different sizes, and your cookware's size should match the burner you're using it on. Some elements can accommodate a range of sizes between their indicated minimum and maximum.

Induction cooktops also have a special requirement: cookware must have a magnetic base. This can be tested with any magnet. The magnetic portion of the base should match the size of the element used.

Cookware materials

Never slide a pot across an electric or induction cooktop. Always pick it up and place it. Some cookware materials are more damaging than others, but they can all damage or stain the ceramic cooktop surface if you slide cookware across it.

  • Aluminum
Aluminum

Aluminum is not magnetic, and heats up very quickly. Some types of food will cause the aluminum to darken (anodized aluminum cookware resists staining & pitting). It may leave marks if slid across a ceramic surface.

  • Brass
Brass

Brass is not magnetic, and is not recommended.

  • Cast iron
Cast iron

Cast iron is magnetic. However, it can be very damaging to ceramic cooktops if slid across the surface, so use with care. It heats slowly, but it is excellent at retaining heat for cooking at the same temperature for long periods.

  • Copper
Copper

Copper is not magnetic. It heats up quickly, but it discolors very easily. It may leave marks if slid across a ceramic surface.

  • Enamelware
Enamelware

Magnetism and performance varies based on the base material. Porcelain enamel coating must be smooth to avoid scratching ceramic cooktops.

  • Glass or ceramic
Glass or ceramic

Glass or ceramic are not magnetic, and they heat slowly. It is not recommended on ceramic cooktop surfaces because it may scratch the glass.

Only use glass cookware that is specified for range top cooking or oven use.

  • Stainless steel
Stainless steel

Stainless steel is usually magnetic (manufacturer will typically label if appropriate for induction cooking). It heats slowly and has uneven cooking, however it is durable, easy to clean, and resists staining.

Thank you for your feedback!

RC01_Static Content