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To get the best results out of your cooktop, follow the suggestions below.
Cookware
Use heavy-gauge, flat, smooth-bottom cookware that matches the diameter of the cooking area.
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.
Jagged edges on saucepans or heavy frypans will scratch the cooktop.
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.
Cooking tips
The elements of your cooktop operate over a wide range of settings from very low to very high,
giving you accurate and repeatable control of the heat.
Use the low setting for delicate tasks like melting chocolate or keeping milk warm.
For delicate cooking tasks and gentle simmering, you may want to experiment by turning the
control knob below the marked low setting.
Use the high setting for boiling or frying.
Once your food is sufficiently hot or has come to the boil, reduce the temperature to maintain a
steady heat and cook food through.
Using a lid will reduce cooking times and save energy.
Minimise the amount of liquid or fat to reduce cooking times.
Use residual heat retained in the glass after the element is turned off to continue the cooking
process or to keep food warm.
Fig.11 Use cookware with flat and smooth bases to
provide good contact with the glass
Cookware and cooking tips