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Cookware Tips
Halogen/Radiant Cooktop
Types of
cookware
The following information will help you choose
cookware which will give good performance.
Stainless Steel: recommended
Especially good with a sandwich clad bottom.
The sandwich bottom combines the benefits of
stainless steel (appearance, durability and
stability) with the advantages of aluminum or
copper (heat conduction, even heat
distribution).
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
Good performance, but 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
Good conductivity. As long as the cookware is
covered completely with porcelain enamel, this
cookware is recommended. Cast iron retains
heat, maximizing energy efficiency, and
provides smooth, even heat distribution.
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.
For best
results
• Place only dry pans on the surface units. Do
not place lids on the surface units, particularly
wet lids.
• Do not use woks that have support rings. This
type of wok will not heat on glass surface units.
• We recommend that you use only a flat-
bottomed wok. They are available at your
local retail store. The bottom of the wok
should have the same diameter as the
surface unit to insure proper contact.
• Some special cooking procedures require
specific cookware such as pressure cookers,
deep fat fryers, etc. All cookware must have
flat bottoms and be the correct size.
Do not place wet pans on the glass cooktop.
Do not use woks with support rings on the glass cooktop.
Use flat-bottomed woks on the glass cooktop.