SURFACE COOKWARE TIPS
Types of Cookware
The following information will help you choose cookware which will give good performance.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction, even heat distribution).
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not be used.
Copper Bottom:
Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned immediately. However, do not let these pots boil dry. Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that will permanently stain the cooktop.
Porcelain/enamel:
Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the surface.
Stoneware: usable, but not recommended Poor performance. May scratch the surface.
Cast Iron: usable, but not recommended Poor performance. May scratch the surface.
• Place only dry pans on the surface units. Do not place lids on the surface units, particularly wet lids.
• We recommend that you use only a
• Do not use woks that have support rings. This type of wok will not heat on glass cooktops.
•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.
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