Selecting types of cookware for radiant glass cooktop models.
The following information will help you choose cookware which will give good performance on glass cooktops.
Stainless Steel:
recommended
Check pans for flat bottoms by
using o straight edge.
Aluminum:
heavy weight recommended
Good conductivity. Aluminum residues
sometimes appear asscratches on the cooktop
but can be removed ifcleaned immediately.
Becauseof its low melting point, thin weight
aluminum should not be used.
Copper Bottom:
recommended
Copper may leave residueswhich can appear
as scratches.The residuescan 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
residuethat 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:
not recommended-unless designedspecifically
for glass cooktops
Poor conductivity and slow to absorb heat.Will
scratch the cooktop surface.
Pans with rounded, curved,
ridged or warped bottoms are not
recommended.
NOTE:Followall cookware manufacturer's recommendations when usingany type of cookware on
the ceramic cooktop.
Do not place wet pans
Do not use woks with SUppo[t
Use flat-bottomed woks
Onthe glass cooktop.
For Best Results
i Placeonly 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 or deep-fat fryers. All cookware
must have flat bottoms and be the correct
size.
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