NES Cooktop Use and Care Manual
Cookware Characteristics
The choice of pans directly affects the cooking
speed and uniformity. For best results select pans
with the following features:
1. Flat Bases - When a pan is hot, the base (pan
bottom) should rest evenly on the surface
without wobbling (rocking). Flat, medium to
heavy-weight pans are best.
To test the fl atness of your pans
Turn the pan upside down on the countertop and
place a ruler fl at against the bottom of the pan.
The bottom of the pan and the straight edge of the
ruler should be fl ush against each other.
Another simple test to determine even heat
distribution across the cookware bottom is to place
1” of water in the pan. Bring the water to a boil
and observe the location of the bubbles as the
water starts to boil. Good, fl at cookware will have
an even distribution of bubbles over the bottom
surface area.
2. Diameter – The base of the pan should cover or
match the diameter of the element being used.
Pans may overhang the element area by 1" all
around.
3. Tight Fitting Lid – A lid shortens cooking time
by holding the heat inside the pan.
Specialty pans
Specialty pans, such as griddles, roasters,
pressure cookers, woks, water bath canners and
pressure canners must have the same features
as described above. Use only a fl at-bottom wok.
Never place a support ring, such as a wok ring or
trivet, on the cooking surface.
PAGE 7
Cooktop Operating Instructions
Using Proper Cookware
CAUTION
• Foods packaged in aluminum foil should not
be placed directly on the glass ceramic surface
for cooking; aluminum foil can melt and cause
permanent damage.
• Plastic, paper and cloth can melt or burn when
in contact with a hot surface. Do not let these
items come in contact with the hot glass ceramic
surface.
• Do not allow pans to boil dry. This can perma-
nently damage the pan, the element and the
cooktop glass.
Cookware Tips
• Use of pots and pans with rounded (either
concave or convex) warped or dented
bottoms should be avoided. See drawings
above.
• Make sure the bottom of the pot or pan being
used is clean and dry.
• Use pots and pans with thick, smooth metal
bottoms.
• Do not slide metal pots across the cooktop.
Pans may leave marks. (See Page 9 for
cleaning.)
• Do not use glass pans as they may scratch
the surface.
