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Using
Cookware tips
• Select a pan that is about the same size
as the surface unit.
• NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners, and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
COIL ELEMENTS
• The pan should have straight sides and a
tight-fitting lid.
• Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
• The pan material (metal or glass) affects
how fast heat transfers from the surface
unit through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
• Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
NOTES:
• If a surface unit stays red for a long time,
the bottom of the pan is not flat enough or
is too small for the surface unit, or the
control has been left on HI after boiling.
Prolonged usage of utensils that are too
large could result in damage to the surface
unit, cooktop, wiring, and surrounding
areas. To prevent damage, use correct
utensils and turn control down to continue
cooking.
• Do not leave an empty utensil, or one
which has boiled dry, on a hot surface unit.
The utensil could overheat and damage
the utensil or surface unit.