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Cookware
Use medium-
or
heavy-weight cookware. Aluminum
RIGHT
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
u
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
Not over 1 inch
the surface unit. The pan should
no~
extend over the
edge of the surface unit more than 1 inch.
—
Wok Cooking
We recommend that
NC
you use only a
flat-
store.
bottomed wok.
They are available
at your local retail
WRONG
Over 1 inch
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 build-up 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 tipped over.
HOME CANNING TIPS
Canning should be done on surface units only.
Pots that extend beyond 1 inch of surface unit’s drip
pan are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce
mixtures—
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm the cooktop surfaces surrounding the
surface units.
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