11
Downdraft Ventilation System
The built-in downdraft ventilation system removes cooking vapors,
odors and smoke from foods prepared on the cooktop.
IMPORTANT: For optimal performance, operate the downdraft
ventilation system with the filter properly installed.
To avoid the buildup of grease, the filter should be cleaned often.
For more information on proper filter placement and cleaning, see
“Downdraft Ventilation System” in the “General Cleaning” section.
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a well-
fitting lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base, they can leave permanent marks on the surfaces.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has the
same characteristics as its base material. For example, aluminum
cookware with a nonstick finish will take on the properties of
aluminum.
Cookware with nonstick surfaces should not be used under the
broiler.
Check for flatness by placing the straight edge of a ruler across the
bottom of the cookware. While you rotate the ruler, no space or
light should be visible between it and the cookware.
Use the following chart as a guide for cookware material
characteristics.
Use flat-bottomed cookware for best cooking results and energy
efficiency. The cookware should be about the same size as the
cooking area outlined on the cooktop. Cookware should not extend
more than ½" (1.3 cm) outside the area.
Home Canning
Canning can be performed on a glass smooth top cooking surface
or traditional coil element cooktop. When canning for long periods,
alternate the use of surface cooking areas or elements between
batches. This allows time for the most recently used areas to cool.
■
Center the canner on the largest surface cooking area or
element. On electric cooktops, canners should not extend
more than ½" (1.3 cm) beyond the surface cooking area or
element.
■
Do not place canner on 2 surface cooking areas or elements at
the same time.
■
On ceramic glass models, use only flat-bottomed canners to
avoid damage to the cooktop and elements.
■
For more information, contact your local agricultural extension
office, or refer to published home canning guides. Companies
that manufacture home canning products can also offer
assistance.
Cookware
Characteristics
Aluminum
■
Heats quickly and evenly.
■
Suitable for all types of cooking.
■
Medium or heavy thickness is best for
most cooking tasks.
■
May leave aluminum residues, which
may be diminished if cleaned
immediately after cooking.
Cast iron
■
Heats slowly and evenly.
■
Good for browning and frying.
■
Maintains heat for slow cooking.
■
Rough edges or burrs may scratch the
cooktop.
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Ceramic or
Ceramic glass
■
Follow manufacturer’s instructions.
■
Heats slowly, but unevenly.
■
Ideal results on low to medium heat
settings.
■
May scratch the cooktop.
Copper
■
Heats very quickly and evenly.
■
May leave copper residues, which may
be diminished if cleaned immediately
after cooking.
■
Can leave a permanent stain or bond to
the cooktop if overheated.
Earthenware
■
Follow manufacturer’s instructions.
■
Use on low heat settings.
■
May scratch the cooktop.
Porcelain
enamel-on-steel
or cast iron
■
See stainless steel or cast iron.
■
Porcelain enamel bakeware without the
metal base may bond to the cooktop if
overheated.
Stainless steel
■
Heats quickly, but unevenly.
■
A core or base of aluminum or copper
on stainless steel provides even
heating.
Cookware
Characteristics
