Improper Cookware
•Cookware that does not have flat bottoms.
•Thin, uneven, grooved or rough bottom utensils.
•Unbalanced cookware that does not rest flatly and evenly on solid element.
•Cookware that extends more than 1 inch beyond the surface of the solid element.
•Nonflat specialty items that are oversized, uneven or do not meet proper utensil specifications such as round bottom woks with rings, griddles, rippled bottom canners, lobster pots, large pressure canners, etc.
Note: Oversized utensils or woks equipped with round metal rings can discolor the stainless steel rings.
CAUTION: If flat bottom pans are not used, the top may overheat and the glass cooktop could break.
Home Canning
Acceptable canning pots should not be oversized and must have a flat bottom. When canners do not meet these standards, the use of the HI heat setting becomes excessive
and may result in damage to the cooktop. In addition, water may not come to a boil and canners may not reach 10 lb. of pressure.
The acceptable canning procedure uses the HI setting just long enough to bring the water to a boil, then lower the setting to maintain the water temperature.
Characteristics of Utensil Materials
Heavy gauge utensils with flat, smooth bottoms will generally work similarly. There are some differences in the cooking performance of various utensil materials.
•Aluminum utensils heat quickly and evenly. Best suited for simmering, braising, boiling and frying.
•Stainless steel utensils will evenly distribute heat if constructed of
•Cast iron utensils are slow to heat but cook more evenly once temperature is reached. Use for long term low heat cooking or for browning and frying.
•Glass ceramic, earthenware,
frecommended by the manufacturer for cooktop cooking. Do not use with trivets.
Best used on LO to MED temperature settings.
•Porcelain
