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8
SELECTING COOKWARE
POTS AND PANS
The better the pot, the better the cooking results.
• You can recognize good pots and pans by their bases. The base should be as thick and
flat as possible.
Pots with aluminum or copper bases can cause metallic discoloring on the ceramic
glass surface which is very difficult or impossible to remove.
Be very careful when using cast iron pots or pots with damaged bases which are rough
and/or have burrs on them. Scratches can occur if they are slid across the surface.
When cold, pot bases are normally bowed slightly inwards (concave). They should
never be bowed outwards (convex).
If you wish to use a special type of pan (e.g., a pressure cooker, simmering pan, wok),
please follow the manufacturer’s instructions and do not use a very thin pan.
USE FLAT-BOTTOMED COOKWARE
Cookware must fully contact the surface of the cooking element. Use flat-bottomed pans
sized to fit the cooking element and amount of food being prepared. Check for flatness by
rotating a ruler across the bottom of the cookware.
AVOIDING SCRATCHES
It is recommended to always use heavier gauge stainless steel cookware on your
ceramic cooktop surface. This will help reduce the possibility of developing scratches
on the ceramic surface. Low-quality cookware can scratch the cooktop surface.
Cookware should always be lifted over the ceramic cooktop surface to prevent
scratching.
Sliding any type of cookware over the ceramic cooktop can affect the overall
appearance of the cooktop. Over time, sliding ANY type of cookware over the ceramic
cooktop may alter the overall appearance of the cooktop. Eventually, the buildup of
scratches can make cleaning the surface difficult and degrade the overall appearance
of the cooktop.
Scratches can also result from grains of sand (e.g., after washing vegetables) which are
dragged with the pot across the cooking surface.
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