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4. 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.
5. Handles should be made of a sturdy, heat-resistant material and be
securely attached to the pan.
Burn, Personal InJury and Product Damage Hazard
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It the pan is too small for the surface unit, you could be burned by the
heat from the exposed section of the surface unit. Use correctly sized
cooking utensils to prevent InJury.
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Not all glass, glass-ceramic, ceramic, earthenware and other glazed
utensils are safe for cooktop cooking. Some will crack or break wlth
sudden temperature changes, which could result in personal injury.
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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 unlt. Prolonged usage of
incorrect utensils for long periods of tlme can result in damage to the
surface unit, cooktop, wiring and surroundlng areas. To prevent
damage, use correct utensils, start cooking on HI and turn control down
to continue cooklng.
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Do not leave an empty utensil, or one which has boiled dry, on a hot
surface unlt. It can overheat and may damage the utensli or surface
unit.
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Do not use canners, woks and speclaity utensils with rounded, warped,
ridged or dented bottoms. These could cause severe overheating
which damages the utensil and/or surface unlt.