NEM Cooktop Use and Care Manual

Cookware Characteristics

The choice of pans directly affects the cooking speed
and uniformity. For best results select pans with the
following features:
FLAT BASES - When a pan is hot, the base (pan
bottom) should rest evenly on the surface without
wobbling (rocking). Flat, medium-to-heavy-weight pans
are best.

To test the flatness of your pans

Turn the pan upside down on the countertop and place
a ruler flat against the bottom of the pan.
The bottom
of the pan and the straight edge of the ruler should be
flush against each other.
Another simple test to determine even heat
distribution across the cookware bottom is to place
1” water in the pan. Bring the water to a boil and
observe the location of the bubbles as the water starts
to boil. Good, flat cookware will have an even
distribution of bubbles over the bottom surface area.
DIAMETER – The base of the pan should cover or
match the diameter of the element being used. Pans
may overhang the element area by 1" all around.
TIGHT FITTING LID – A lid shortens cooking
time by holding the heat inside the pan.

Specialty pans

Specialty pans, such as griddles, roasters, pressure
cookers, woks, water bath canners and pressure
canners must have the same features as described
above. (Use only a flat-bottom wok.) Never place a
support ring, such as a wok ring or trivet, on the
cooking surface.
PAGE 6
Cooktop Operating Instructions
Using Proper Cookware
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
ceramic surface.
•Do not allow pans to boil dry. This can perma-
nently damage the pan, the element and the
cooktop glass.
CAUTION
•Foods packaged in aluminum foil should not
be placed directly on the glass ceramic surface for
cooking; aluminum foil can melt and cause perma-
nent damage.

Cookware Tips

• Use of pots and pans with rounded (either
concave or convex) warped or dented bottoms
should be avoided. See drawings above.
• Make sure the bottom of the pot or pan being
used is clean and dry.
• Use pots and pans with thick, smooth metal
bottoms.
• Do not slide metal pots across the cooktop. Pans
may leave marks. (See Page 9 for cleaning.)
• Do not use glass pans as they may scratch the
surface.