•Donot use cookwarethatextendsmorethan 1inch beyondthe edgeof the cooking area.
•Donot usea small cookpotona largeelement. Notonlycan this causethe element to requiremore energyandtime, but it can also resultin spilloversburningonto the elementwhichcause extra effort in cleaning.
•Donot use nonflatspecialtyitemsthat areoversized,uneven ordonot meetproper cookware specifications such as round bottom woks with rings, rippled bottom canners,andoversizedor
•Testcast ironwaresinceall arenot flat. Also becautionedagainstpossible"impact damage"should the heavycookpot be droppedon the
Acceptablecanning pots should not be oversizedand must have a flat bottom. When cannersdonot meetthesestandards,the use of the Hi settingbecomes excessiveand
may result in damage to the cooktop. In addition, water may not come to a boil and cannersmay not reach 10 Ibs.of pressure.
Theacceptablecanning procedureusesthe Hi settingjustlongenoughto bringthewater to a boil, then lower the settingto maintainthe watertemperature.
Heavy gauge cookpots with flat, smooth bottoms will usually work in a similar way. However,there are some differencesinthe cookingperformanceof various materials.
•Aluminum c5okpotsheat quickly and evenly. Best suitedfor simmering,braising,
boilingand frying.
Note: Aluminum cookpotswill cause metalmarks on the
•Stainless steel cookpots will evenly distribute heat if constructed of
•Cast iron cookpots are slow to heat but cook more evenly once temperature is reached. Usefor longterm low heat cookingor for browning andfrying.
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Note Halogen element: Aluminumcookpotsmaycausetheelementto cycle evenwhen the controlsetting is Hi.
