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17
Cookware
Operation
The choice of cookware directly affects the cooking performance (speed
and uniformity). For best results select pans with the following features.
Flat Base
When a pan is hot, the base (pan bottom) should rest evenly on the
surface without wobbling (rocking). Ideal cookware should have a flat
bottom, straight side, a well fitting lid and the material should be of
medium to heavy thickness. Rough finishes may scratch the cooktop.
Match Pan Diameter to Radiant Element
The base of the pan should cover or match the diameter of the
element being used.
Recommended Cooking Utensils
• Copper: tin heats and cools quickly and can be used for gourmet
cooking, lined wine sauces, and egg dishes.
• Stainless Steel: heats and cools and can be used for moderate
soups, sauces, rate vegetables, and general cooking.
Cooking Utensils NOT RECOMMENDED
• Aluminium: heats and cools quickly and can be used for frying,
braising, roasting. May leave metal markings on glass.
• Cast Iron: heats and cools quickly. NOT RECOMMENDED. Retains
excessive heat and may damage cooktop.
• Enamel ware: response depends on base. NOT RECOMMENDED,
metal Imperfections in enamel may scratch cooktop.
• Glass Ceramic: heats and cools slowly NOT RECOMMENDED.
Heats too slowly. Imperfections in enamel may scratch cooktop.
Special pans
Special pans, such as griddles, roasters, pressure cookers, woks, water
may be used. (Use only a flat-bottom wok).
CAUTION
Food packaged in aluminum foil should not be placed directly on the
glass ceramic surface for cooking; aluminum foil can melt and cause
permanent damage.
CAUTION
Plastic, paper, and cloth can melt or burn when in contact with a hot
surface. DO NOT let these items come in contact with the hot glass.
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