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USING THE SURFACE UNITS
Using cookware
• Use the correct cookware to prevent
damage to the surface unit, cooktop,
wiring, and surrounding areas.
• If the cookware is too small for the surface
unit or the bottom is not flat, the surface
unit could stay glowing red for an extended
length of time causing damage to the unit.
• If you start cooking on high, it is important
to turn the control down to a lower setting
to complete cooking.
• The surface unit could overheat or be
damaged if a pot has boiled dry or has
been left empty on a hot surface unit.
Using the right cookware
makes a big difference
• Flat bottomed cookware, including woks,
canners, and teakettles, will provide better
contact with the surface unit and provide
the best cooking and energy saving
results.
• Warped, dented, and ribbed-bottomed
cookware can result in uneven cooking due
to incomplete contact with the surface unit.
• Cookware that has been designed with
slightly indented bottoms or small
expansion channels can be used.
° Choose medium to heavy gauge
(thickness) cookware.
• The pan material (type of metal or glass)
affects how quickly and evenly the pan
heats.
Home canning information
To protect your range:
• Use flat-bottomed canners/pans for best
results.
• Use the largest surface unit for best
results. Also, use a canner/pan that you
can center over the surface. Large
diameter canners/pans, if not centered
correctly, trap heat and can cause damage
to the cooktop.
• Do not place your canner on two surface
units at the same
time. Too much
heat will build up
and will damage
the cooktop.
° Start with hot
water. This
reduces the time
the control is set
on high. Reduce
the heat setting to the lowest position
needed to keep water boiling.
° Keep your reflector bowls clean so that
they will always reflect heat well.
• To keep your elements working for as long
as possible:
- Prepare small batches at a time.
- Do not use your elements for canning
all day.
• Refer to your canner manual for specific
instructions.
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