Selecting types of cookware.
The following information will help you choose cookware which will give good
performance on glass cooktops.
Cookware characteristics
• Aluminum: heats and cools quickly. Frying, braising, roasting. May leave metal
markings on glass.
• Cast Iron: on a glass cooktop heats and cools slowly, but retains heat and cooks
evenly.
• Copper: tin heats and cools quickly. Gourmet cooking, wine sauces, egg dishes.
• Enamel ware: response depends on base metal. Not recommended. Imperfec-
tions in enamel may scratch cooktop.
• Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
• Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and
general cooking.
Selecting types of cookware.
For best results
• Place only dry pans on the surface elements. Do not place lids on the surface
elements, particularly wet lids.
• 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, deep-fat fryers, etc. All cookware must have flat bottoms and be the
correct size.
Check pans for flat bottoms by
using a straight edge.
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
Pans with rounded, curved, ridged or warped bottoms are not recommended.
Right!
Do not operate the cooktop
without utensil on the hotplate.
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
support@gaslandchef.com
1 (844) 538-7890
07
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