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Selecting types of cookware.
The following information will help you choose cookware which will give good performance on glass cooktops.
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.
Home Canning Tips:
Be sure the canner is centered over the surface
unit.
Make sure the canner is flat on the bottom.
Use recipes and procedures from reputable
sources. These are available from
manufacturers such as Ball
®
and Kerr
®
and the
Department of Agriculture Extension Service.
To prevent burns from steam or heat, use
caution when canning.
Check pans for flat bottoms by
using a straight edge.
Pans with rounded, curved,
ridged or warped bottoms are
not recommended.
8
Wok Cooking
We recommend that you use only a flat-
bottomed wok. They are available at your local
retail store.
Do not use woks that have support rings. Use
of these types of woks, with or without the ring
in place, can be dangerous.
Placing the ring over the surface unit will cause
a buildup of heat that will damage
the porcelain cooktop. Do not try to use such
woks without the ring. You could be seriously
burned if the wok tips over.
Use only flat-bottomed woks.
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.
Not over 1 inch
1s
The following information will help you choose cookware which will give good performance on coil cooktops.
Surface Cookware Tips