Filter
Top Products
Check pans for flat bottoms by using
a straight edge.
Pans with rounded, curved, ridged or
warped bottoms are not recommended.
13
Use medium- or heavy-weight cookware.
Aluminum cookware conducts heat faster than
other metals. Cast-iron and coated cast-iron
cookware are slow to absorb heat, but generally
cook evenly at low to medium heat settings.
Steel pans may cook unevenly if not combined
with other metals.
For best cooking results, pans should be flat on
the bottom. Match the size of the saucepan to
the size of the surface unit. The pan should not
extend over the edge of the surface unit more
than 1 inch.
Surface Cookware Tips (electric coil models only)
Surface Cookware Tips (glass models only)
Stainless Steel:
recommended
Aluminum:
heavy weight recommended
Good conductivity. Aluminum residues
sometimes appear as scratches on the cooktop,
but can be removed if cleaned immediately.
Because of its low melting point, thin weight
aluminum should not be used.
Copper Bottom:
recommended
Copper may leave residues which can appear
as scratches. The residues can be removed, as
long as the cooktop is cleaned immediately.
However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper bottom pot will leave a
residue that will permanently stain the cooktop
if not removed immediately.
Porcelain Enamel Covered Cast Iron:
recommended
As long as the cookware is covered completely
with porcelain enamel, this cookware is
recommended. Caution is recommended
for cast iron cookware that is not completely
covered with smooth porcelain enamel,
as it may scratch the glass ceramic cooktop.
Glass-ceramic:
usable, but not recommended
Poor performance. May scratch the surface.
Stoneware:
usable, but not recommended
Poor performance. May scratch the surface.
Selecting types of cookware.
Not over 1 inch.
1″