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English 13
Using the Rangetop
Using the Proper Cookware
WARNING
• Rough-bottomed cookware can permanently damage the coated surfaces.
• To avoid burns and scalding, always turn pan handles away from the front edge of the rangetop
and adjacent burners.
• Lift to reposition cookware. Sliding may damage the grate finish. Always set cookware gently
onto the grates and center them for good balance.
• To avoid burns or fire, do not let flames extend beyond the base of the cookware.
• If using glass cookware, verify that it is designed for rangetop cooking.
• Never leave plastic items on the rangetop. Hot vent air can melt or ignite plastic or burst sealed
plastic containers.
• Always hold a wok or small pot by the handle while cooking.
For overall safety and best performance, select the correct cooking utensil for the food being cooked.
Improperly selected cooking utensils will not cook evenly or efficiently.
Use cookware that:
• has flat, smooth bottoms with tight-fitting lids to keep heat, odors, and steam in
• is well-balanced with handles weighing less than the main portion of the cookware.
Material Characteristics
• Aluminum: Excellent heat conductor; some foods may darken the aluminum. (Anodized
aluminum cookware resists staining and pitting.)
• Copper: Excellent heat conductor; discolors easily.
•
Stainless steel: Slow heat conductor; uneven results; durable, easy-to-clean, stain-resistant.
• Cast-Iron: Poor heat conductor; excellent heat retention.
• Enamelware: Heating properties depend on the base material.
• Glass: Slow heat conductor Must be designed for rangetop use.
Size Limitations
WARNING
For cooking efficiency and to prevent a fire hazard,
place cookware with a bottom diameter of 6 inches or
less* on the rear-center grate, which is designed for
this size of cookware.
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