Selecting cookware
–Use cookware with thick, flat, smooth bottoms. Slightly concave bottoms will also work adequately. Pans with convex bottoms will not cook well.
Energy saving tips
–For the most even and energy efficient cooking, the diameter of the pots/pans should match the diameter of the burners as closely as possible.
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–Cast iron, glass or stoneware should not be used because they have poor heat transfer and may scratch the cooktop surface.
–Also unsuitable is plastic or aluminum foil cookware. These melt at high temperatures.
–Copper bottom and aluminum pans may leave a residue on the cooktop in the form of metallic lines. This is normal. These lines can be removed using a
Be sure to clean the cooktop after each use. Each time this residue is allowed to melt it becomes harder to remove and may mar the appearance of the cooktop.
Let the cooktop cool before cleaning.
–Use only pots and pans with flat bases. Sharp pot and pan bases scratch the ceramic glass surface.
–Lift the cookware when moving it. In this way you will avoid streaking from friction and scratching.
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–Whenever possible, keep pots and pans closed while cooking. This helps keep in the most possible heat.
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–Use a small pot for small amounts. A small pot on a small burner needs less energy then a larger partly filled pot on a large burner.
–Use little water when cooking and take care to select a lower energy level as soon as cooking is completed.
–For longer cooking periods, you can switch off the cooking zone 5 to 10 minutes before the total cooking time is completed. The residual heat will continue to cook the food.
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