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Selecting types of cookware.
The following information will help you choose cookware which will give good
performance on glass cooktops.
Cookware characteristics
• Aluminum: heats and cools quickly. Frying, braising, roasting. May leave
metal markings on glass.
• Cast Iron: on a glass cooktop heats and cools slowly, but retains heat and
cooks evenly.
• Copper: tin heats and cools quickly. Gourmet cooking, wine sauces, egg dishes.
• Enamelware: response depends on base metal. Not recommended.
Imperfections in enamel may scratch cooktop.
• Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
• Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and
general cooking.
Selecting types of cookware.
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.
Check pans for flat bottoms by
using a straight edge.
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.
Right!
Do not operate the cooktop
without utensil on the hotplate.
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