Surface Cooking
Use Proper Cookware
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Cookware should have flat bottoms that make good contact with the entire surface heating element. Check for flatness by rotating a ruler across the bottom of the cookware (See Figure 2). Be sure to follow the recommendations
for using cookware asFigure 2 shown in Figure 1.
Note: The size and type of cookware used will influence the setting needed for best cooking results.
1" 1"
•Flat bottom and straight sides.
•Tight fitting lids.
•Weight of handle does not tilt pan. Pan is well balanced.
•Pan sizes match the amount
of food to be prepared and the size of the surface element.
•Made of material that conducts heat well.
•Easy to clean.
•Always match pot diameter to element surface diameter.
•Curved and warped pan bottoms.
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•Pan overhangs unit by more than
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•Pan is smaller than the element.
•Heavy handle tilts the pan.
Using Woks
For ceramic glass cooktop models, use only flat bottomed woks (without support rings).
DO NOT use a wok if
it is equipped with a metal ring that extends beyond the surface ele- ment. Because this ring traps heat, the surface element and cooktop surface could be damaged.
Wire trivets : Do not use wire triv- ets. Cookware bottoms must be in direct contact with the surface cooking areas.
Figure 1
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DO NOT use two
surface cooking areas to heat one large pan such as a roaster or griddle. If the pan boils dry, the bottom surface of the pan could damage the glass ceramic cooktop, cause discoloring or crazing of a porcelain enamel sur- face, and damage surface heating elements and drip pans.
