Selecting types of cookware.
www.GEAppliances.com
The following information will help you choose cookware which will give good performance on glass cooktops.
Stainless Steel:
recommended
Glass-ceramic:
usable, but not recommended
Poor performance. May scratch the surface.
Aluminum:
heavy weight recommended
Stoneware:
usable, but not recommended
Poor performance. May scratch the surface.
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.
Check pans for flat bottoms by using
a straight edge.
Home Canning Tips:
Be sure the canner is centered over the
surface unit.
Copper Bottom:
Make sure the canner is flat on the bottom.
recommended
Use recipes and procedures from
reputable sources. These are available
from manufacturers such as Ball® and
Kerr® and the Department of Agriculture
Extension Service.
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.
To prevent burns from steam or heat, use
caution when canning.
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.
Pans with rounded, curved, ridged
or warped bottoms are not
recommended.
The following information will help you choose cookware which will give good performance on coil cooktops.
Surface Cookware Tips
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 1 inch.
1″
Not over 1 inch
Wok Cooking
We recommend that you use only a flat-bottomed
wok. They are available at your local retail store.
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.
Do not use woks that have support rings.
Use of these types of woks, with or without
the ring in place, can be dangerous.
Use only flat-bottomed woks.
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