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Cooking guidelines
Cookware
Use heavy-gauge, flat, smooth-based cookware that matches the diameter of the cooking zone.
This will provide good contact with the glass and help reduce cooking times. Low heat or slow
cooking is often due to incorrect cookware size.
Cookware with a stainless steel sandwich base or enamelled cast iron will give you the best
results.
Saucepans or heavy frying pans with jagged edges or a rough base will scratch the glass.
Always lift pans off the cooktop - do not slide, or they may scratch the glass.
Never use plastic or aluminium foil dishes on the cooktop.
Aluminium and copper-bottomed cookware can leave a metallic residue on the cooktop. If left
on the glass, this becomes difficult to remove. Clean the cooktop after every use.
It is safe to place hot cookware from the oven, or another cooking zone, on the glass surface
when the surface is cool.
Avoid placing anything on a hot cooking zone until it has cooled completely (Hhas gone out).
Ensure that pans never extend over the touch control area.