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Selecting types of cookware. GEAppliances.ca
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 at bottoms by using
a straight edge.
Pans with rounded, curved, ridged or
warped bottoms are not recommended.
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 at-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 2.5 cm
1 inch.
Not over 1 inch
1?
The following information will help you choose cookware which will give good performance on coil cooktops.
Surface Cookware Tips
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
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