4
5
C
Co
oo
okkiin
ng
g U
Utte
en
nssiillss F
Fo
orr R
Raad
diiaan
ntt E
Elle
em
me
en
nttss
Each cook has his or her own preference for the particular cooking
utensils that are most appropriate for the type of cooking being done.
Only certain types of glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for glass cooktop use without
breaking due to the sudden change in temperature. This is a matter of
personal choice. As with any cookware, yours should be in good
condition and free from excessive dents on the bottom to provide
maximum performance and convenience.
C
CA
AU
UT
TIIO
ON
N
Using cast iron cookware on the glass cooktop with radiant elements
is not recommended. Cast iron retains heat when used on radiant
elements and may result in cooktop damage. This caution does N
NO
OT
T
apply when using cast iron over the induction elements.
11. Never leave the surface area unattended at high heat setting.
Boilovers cause smoking and greasy spillovers, which may ignite.
12. To reduce the risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil, the handle of
a utensil should be positioned so that it is turned toward the
center of the range so that it does not extend over adjacent
surface elements.
13. Keep area clean and free from combustible material, gasoline, and
other flammable liquids. Combustible items (paper, plastic, etc.)
may ignite and metallic items may become hot and cause burns.
14. Do not heat unopened food containers; build-up of pressure may
cause the container to explode and result in injury.
15. Clean the cooktop with caution. After the cooktop has cooled
down, wipe with damp cloth or use a mild, non-abrasive cleaning
solution. Some cleansers can produce noxious fumes if applied to
a hot surface.
16. Do not cook on a cooktop with broken glass. Spillovers or
cleaning solution may penetrate a broken glass top and create a
risk of electrical shock. Contact a qualified technician immediately
should your cooktop glass become broken.
--S
SA
AV
VE
E T
TH
HE
ES
SE
E IIN
NS
ST
TR
RU
UC
CT
TIIO
ON
NS
S--
S
Su
uiittaab
blle
e aan
nd
d U
Un
nssu
uiittaab
blle
e P
Po
ottss aan
nd
d P
Paan
nss F
Fo
orr
IIn
nd
du
uccttiio
on
n E
Elle
em
me
en
nttss
Suitable Pots and Pans (Induction Elements)
•All pots and pans must have a magnetic bottom.
•All pots and pans must have a flat bottom.
•All pots and pans should have a diameter between 5” (for small
burners) and 12” (for larger burners).
•Stainless steel with magnetic bottom
•Porcelain coated steel
•Cast Iron
NOTE
: Check cookware with magnet. If magnet adheres to the
bottom of the surface, it is suitable for induction cooking
Unsuitable Pots and Pans (Induction Elements)
•Stainless steel pans with aluminum bottom
•Pottery
•Glass pans
•Aluminum pans
•Bronze pans
•Copper pots
•Pans with feet
B
Be
effo
orre
e Y
Yo
ou
u U
Usse
e Y
Yo
ou
urr N
Ne
ew
w C
Co
oo
okktto
op
p
All products are wiped clean with solvents at the factory to remove any
visible signs of dirt, oil, and grease which may have remained from the
manufacturing process
Glass Cooktop
Clean your glass top before the first time you use it. A thorough
cleaning with a glass top cleaner is recommended. It only takes a
minute and puts a clean, shiny coating on the glass top before its initial
use.
