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Section Four: Using the Cooktop
Use flat, heavy bottom pans that
stay flat when heated for the best
results. Avoid cookware that is
warped, dented, ridged or thin. A
warped or ridged pan receives the
most heat at the points that contact
the flame. This can result in burning
or scorching of the food being pre-
pared.
Do not use an oversize utensil
Specialty pans such as woks, lobster
pots, pressure cookers, griddles,
French fryers, etc. must meet similar
design requirements as regular cook-
ware: flat bottom, balanced, correct
size, and proper cover (if applicable).
Do not use utensils such as griddles,
roasting pans, au gratin pans, fish
poachers or other cooking utensils
that must fit across two burners. Use
of these products can result in dam-
age to the glass cooktop and porce-
lain burner pans.
Heat and cool pans gradually to help
maintain a flat bottom on your cook-
ware. Do not place pans under cold
water while still hot, unless recom-
mended by the manufacturer, as they
may warp.
Use only a flat bottom wok. A round
bottom wok cannot be used with or
without its support ring. The wok is
unstable without the ring, and the
ring may restrict air to the burners.
PROPER COOKWARE
Canning Tips:
An oversize canning pot can be used
with success following these sugges-
tions.
▲ Use a canner with a dark or dull
finish to reduce heat reflecting
back to the cooktop surface.
▲ Select a canner with a flat bottom,
rather than one with a concave,
convex or rippled bottom.
▲ Allow at least 3/8 inch of air space
between the canner overhang and
the cooktop surface.
▲ Use the lowest heat setting pos-
sible to maintain a boil or pres-
sure.
▲ Be sure to cover all
containers.
▲ Follow the canning instructions
given in a standard cookbook or
manufacturer’s instructions pro-
vided with the canning jars.
▲ Use care to prevent burns from
the large amount of steam gener-
ated by the canning process.
Look for canners fitting this
description:
▲ Water Bath Canner: Standard 21
to 22-quart canners with an 11 to
12-inch diameter and a 9 to 11-
inch depth.
▲ Pressure Canner: Canners vary
in size from 8 to 22 quarts with 8
to 11-inch bottom diameters and
a 6-1/2 to 12-inch depth.
Large or Warped Utensils
Do not use unusually large or
warped utensils such as canners
and stock pots on HI heat for an
extended period of time. This may
cause heat build up which can result
in damage to the cooktop or the sur-
rounding countertop. Once food has
reached temperature, turn the con-
trol setting down to maintain the
cooking heat.
Use canners and stock pots that have
a flat bottom and extend no more
than 2 inches beyond the burner
grate.
Use Flat Bottom Pans
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