8
Using Proper Cookware
The size and type of
cookware used will
influence the radiant
element power level
setting needed for
best cooking results.
Be sure to follow the
recommendations for
using proper cookware
as illustrated in
Figure
2
and
Figure 3
.
Figure 2: Testing cookware
Check for flatness by rotating a ruler across the
bottom of the cookware (
Figure 2
). Cookware
should have flat bottoms that make good contact
with the entire surface heating element (
Figure 3
).
For detailed information about the ceramic cook-
top, refer to the “
Glass Cooktop Cleaning”
on
page
26
.
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does
not tilt pan. Pan is well
balanced
.
• Pan sizes match the
amount of food to be
prepared and the size
of the surface element.
• Made of material that
conducts heat well.
• Easy to clean.
• Always match pot
diameter to element
size.
• Curved and warped pans.
• Cookware larger than
cooking area marked on
cooktop by more than
one-half inch or 12mm.
• Heavy handle tilts pan.
• Pan is smaller than the
heating area marked on
cooktop.
Figure 3: Proper cookware placement
IMPORTANT
Do not place empty aluminum, glass or porce-
lain-enamel coated cookware on the ceramic
cooktop! The melting point of cookware made
with these materials may be reached quickly
especially if left empty, and they may bond to
the ceramic cooktop. If the cookware melts it will
damage the cooktop! Be sure to follow all the
cookware manufacturer’s suggestions when using
any type of cookware on the ceramic cooktop.
BEFORE SETTING SURFACE CONTROLS
CAUTION
The cooktop should not be used as a cutting
board or work surface. Dropping heavy or hard
objects on the cooktop may crack it. Pans with
rough bottoms may scratch the cooktop surface.
Placing food directly on the smoothtop surface
(without cooking utensil) is not recommended as
difficult cleaning will result and foods may smoke
and cause potential fire hazard. Never use the
griddle or similar cooking sheet on the ceramic
glass cooktop.
Cookware Material Types
The cookware material determines how evenly and
quickly heat is transferred from the surface ele-
ment to the pan bottom. The most popular materi-
als available are:
Aluminum - Excellent heat conductor. Some types
of food will cause it to darken (Anodized aluminum
cookware resists staining and pitting). If aluminum
pans slide across the ceramic cooktop, they may
leave metal marks which will resemble scratches.
Remove these marks immediately.
Copper - Excellent heat conductor but discolors
easily (See Aluminum).
Stainless - Slow heat conductor with uneven cook-
ing results. Is durable, easy to clean and resists
staining.
Cast Iron - A slow 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 character-
istics will vary depending on base material. Por-
celain-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.
