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16
Cookware Tips
Radiant Cooktop
Types of
cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel: recommended
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues
sometimes appears as scratches on the cooktop
but can be removed if cleaned immediately.
Because of its low melting point, thin weight
aluminum should not be used.
Copper Bottoms: recommended
Copper may leave residues which can appear as
scratches. The residues can 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 residue that 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 designed
specifically for glass cooktops
Poor conductivity and slow to absorb heat.
Will scratch the cooktop surface.
NOTE: Follow all cookware manufacturer’s
recommendations when using any type of cookware
on the ceramic cooktop.
Pan Detection/Sizing will work properly with
these types of cookware.
Pan Detection/Sizing will not work with
these types of pans
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.
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
glass cooktop.
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
Check pans for flat bottoms by
using a straight edge.
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