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Surface Cooking
Cookware
Using proper cookware
The size and type of cookware used will influence the
setting needed for best cooking results. Cookware
should have flat bottoms that make good contact with
the entire surface heating element. Check for flatness by
rotating a ruler across the bottom of the cookware.
Be sure to follow the recommendations for using
proper cookware as illustrated.
Cookware should always:
• Have a flat bottom.
• Have tight fitting lids.
• Bewell balanced.
• Be made of a material that conducts heat well.
• Be easy to clean.
• Match to the size of the element diameter.
Cookware should never:
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• Haveacurved or ;;;
warped bottom. "-
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• Overhang the
element bymore I
than one-half inch. .I t_-
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• Be smaller than the
element
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• Havea heavy
handle that tilts
pan.
For more information about the ceramic cooktop see
"Cooktop Cleaning & Maintenance" in the Care &
Cleaning section.
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Cookware material types
The cookware material determines how evenly and quickly
heat is transferred from the surface element to the pan
bottom. The most popular materials available are:
• Aluminum - Excellent heat conductor. Some types of
food will cause it to darken (anodized aluminum
cookware resists staining & pitting). If aluminum
pans slide across the ceramic cooktop, they may
leave metal marks which will resemble scratches.
Remove these marks immediately.
• Copper - Excellent heat conductor but discolors
easily. May leave metal marks on ceramic glass (see
Aluminum above).
• Stainless steel - Slow heat conductor with uneven
cooking results. Is durable, easy to clean and resists
staining.
• Cast iron - A poor heat conductor however will retain
heat very well. Cooks evenly once cooking
temperature is reached. Not recommended for use on
ceramic cooktops.
• Porcelain-enamel on metal - Heating
characteristics will vary depending on base material.
Porcelain-enamel coating must be smooth to avoid
scratching ceramic cooktops.
• Glass- Slow heat conductor. Not recommended for
ceramic smoothtop because it may scratch the glass.
Home Canning
Be sure to read and observe all the following points
when home canning with your appliance. Check with the
USDA (United States Department of Agriculture) website
and be sure to read all the information they have
available as well as follow their recommendations for
home canning procedures.
• Use only quality flat bottom canners when home
canning. Use a straight-edge to check canner bottom.
• Use only a completely flat bottom canner with no
ridges that radiate from the bottom center when home
canning using a ceramic cooktop.
• Make sure the diameter of the canner does not exceed
1 inch beyond the surface element markings or burner.
It is recommended to use smaller diameter canners on
electric coil and ceramic glass cooktops.
• Start with hot tap water to bring water to boil more
quickly.
• Use the highest heat seating when first bringing the
water to a boil. Once boiling is achieved, reduce heat to
lowest possible setting to maintain that boil.
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