Using the ceramic glass cooktop
Cooking on the ceramic glass cooktop is almost the same as cooking on coil surface units. There are, however, a few differences: l The surface unit will glow red when it is turned on. You will see the element cycling
on (glowing red) and off - even on HI setting
l Sliding metal pans on ceramic glass cooktop surface could leave marks. Wiping off the cooktop before and after each use will help keep the surface free from stains and provide the most even heating. See pages 27 and 28 for care and cleaning suggestions.
Cookware tips
l Select a pan that is about the same size as the surface unit.
l NOTE: For best results and greater energy efficiency, use only
You can, however, use the newer cookware available with slightly indented bottoms or very small expansion channels. This cookware is specially designed to provide the good contact needed for best cooking results.
Also, woks, canners, and teakettles with flat bottoms suitable for use on your cooktop are now available in most stores that sell housewares.
l The pan should have straight sides and a
l Choose medium to heavy gauge (thick- ness) pans that are fairly lightweight.
l The pan material (metal or glass) affects how fast heat transfers from the surface unit through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.
l Handles should be made of sturdy, heat- resistant material and be securely attached to the pan.
l With your hand, feel the bottom of your pans while they are cool for nicks and scratches. Nicks and scratches on pan bottoms will scratch the ceramic glass cooktop.
l Make sure bottoms of pans are clean and dry before using on cooktop.
l Avoid spillovers on cooktop. Use pans with tall sides.
l Do not cook food directly on cooktop.
NOTE: Do not leave an empty utensil, or one which has boiled dry, on a hot surface unit. The utensil could overheat and damage the utensil or surface unit.
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