Selecting Surface
Cooking Utensils
Pans should have flat bottoms. Check for flatness by rotating a ruler across the bottom. There should be no gap between the pan and ruler.
Note: Always use a utensil for its intended purpose. Follow manufacturer's instructions. Some utensils were not made to be used in the oven or on the cooktop.
Do not use griddle over more than one burner because it could damage your cooktop. It can also result in exposure to carbon monoxide levels above allowable current standards and be hazardous to your health.
For best result and energy conservation, choose cooking utensils that have these characteristics:
*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.
Specialty Pans & Trivets Woks with flat bottoms suitable for use on your cooktop are available in most
cookshop or hardware stores.
DO NOT use two elements (if the cooktop is not equipped with bridge el- ement) to heat one large pan such as a roaster or griddle, or allow cooking utensils to boil dry. The bottom surface of the pan in either of these situations could cause discoloring or cracking of the glass range surface.
Wire trivets: Do not use wire trivets. Cookware bottoms must be in direct contact with the surface elements.
DO NOT use a wok if it is equipped with a metal ring. Because this ring traps heat, the cooktop surface could be damaged.
For glass smoothtop models, only flat bottomed woks (without support rings) may be used.
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