GE EML27, Owner'S Manual

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Selecting types of cookware for radiant glass cooktop models.
Stainless Steel:
Recommended
Aluminum:
Heavy weight recommended
Good conductivity. Aluminum residues
sometimes appear as scratches on the cooktop
but can be removed if cleaned immediately.
Because of its low melting point, thin weight
aluminum should not be used.
Copper Bottom:
Recommended
Copper may leave residues which can appear
as scratches. The residues can be removed, as
long as the cooktop is cleaned immediately.
However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper bottom pot will leave a
residue that will permanently stain the cooktop
if not removed immediately.
Porcelain Enamel on Cast Iron:
Recommended if bottom of pan is coated
Porcelain Enamel on Steel:
Not recommended
Heating empty pans can cause permanent
damage to cooktop glass. The enamel can melt
and bond to the ceramic cooktop.
Glass-ceramic:
Not recommended
Poor performance. Will scratch the surface.
Stoneware:
Not recommended
Poor performance. May scratch the surface.
Cast Iron:
for glass cooktops
Poor conductivity and slow to absorb heat. Will
scratch the cooktop surface.
Check pans for flat bottoms by
using a straight edge.
Pans with rounded, curved,
ridged or warped bottoms are not
recommended.
The following information will help you choose cookware which will give good performance on glass cooktops.
Do not place wet pans
on the glass cooktop.
Do not use woks with support
rings on the glass cooktop.
Use flat-bottomed woks
on the glass cooktop.
NOTE: Follow all cookware manufacturer’s recommendations when using any type of cookware on
the ceramic cooktop.
10
For Best Results
Place only dry pans on the surface
elements. Do not place lids on the surface
elements, particularly wet lids. Wet pans
and lids may stick to the surface when
they cool.
Do not use woks that have support rings.
This type of wok will not heat on glass
surface elements.
We recommend that you use only a flat-
bottomed wok. They are available at your
local retail store. The bottom of the wok
should have the same diameter as the
surface element to ensure proper contact.
Some special cooking procedures require
specific cookware such as pressure cookers
or deep-fat fryers. All cookware must have
flat bottoms and be the correct size.
Not recommended-unless designed specifically