9
COOKTOP USE
Ceramic Glass
(on some models)
The surface cooking area will glow red when an element is on. It
may cycle on and off to maintain the selected heat level.
It is normal for the surface of light colored ceramic glass to
appear to change color when surface cooking areas are hot. As
the glass cools, it will return to its original color.
Cleaning off the cooktop before and after each use will help keep
it free from stains and provide the most even heating. On
cooktops with light colored ceramic glass, soils and stains may
be more visible, and may require more cleaning and care.
Cooktop cleaner and a cooktop scraper are recommended. For
more information, see “General Cleaning” section.
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Avoid storing jars or cans above the cooktop. Dropping a
heavy or hard object onto the cooktop could crack the
cooktop.
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To avoid damage to the cooktop, do not leave a hot lid on the
cooktop. As the cooktop cools, air can become trapped
between the lid and the cooktop, and the ceramic glass could
break when the lid is removed.
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For foods containing sugar in any form, clean up all spills and
soils as soon as possible. Allow the cooktop to cool down
slightly. Then, while wearing oven mitts, remove the spills
using a scraper while the surface is still warm. If sugary spills
are allowed to cool down, they can adhere to the cooktop
and can cause pitting and permanent marks.
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To avoid scratches, do not slide cookware or bakeware
across the cooktop. Aluminum or copper bottoms and rough
finishes on cookware or bakeware could leave scratches or
marks on the cooktop.
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Do not cook popcorn in prepackaged aluminum containers
on the cooktop. They could leave aluminum marks that
cannot be removed completely.
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To avoid damage to the cooktop, do not allow objects that
could melt, such as plastic or aluminum foil, to touch any part
of the entire cooktop.
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To avoid damage to the cooktop, do not use the cooktop as a
cutting board.
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Use cookware about the same size as the surface cooking
area. Cookware should not extend more than ½" (1.3 cm)
outside the area.
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Use flat-bottomed cookware for best heat conduction and
energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor
cooking results.
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Determine flatness by placing the straight edge of a ruler
across the bottom of the cookware. While you rotate the ruler,
no space or light should be visible between it and the
cookware.
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Cookware designed with slightly indented bottoms or small
expansion channels can be used.
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Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
when heated.
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To avoid damage to the cooktop, do not cook foods directly
on the cooktop.
Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, and a
well-fitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base they can leave permanent marks on the cooktop or
grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Use the following chart as a guide for cookware material
characteristics.
A. Surface cooking area
B. Cookware/canner
C. ½" (1.3 cm) maximum overhang
A
B
C
COOKWARE
CHARACTERISTICS
Aluminum
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Heats quickly and evenly.
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Suitable for all types of cooking.
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Medium or heavy thickness is best for
most cooking tasks.
Cast iron
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Heats slowly and evenly.
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Good for browning and frying.
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Maintains heat for slow cooking.
Ceramic or
Ceramic glass
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Follow manufacturer’s instructions.
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Heats slowly, but unevenly.
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Ideal results on low to medium heat
settings.
Copper
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Heats very quickly and evenly.
Earthenware
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Follow manufacturer’s instructions.
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Use on low heat settings.
Porcelain
enamel-on-
steel or cast
iron
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See stainless steel or cast iron.
Stainless steel
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Heats quickly, but unevenly.
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A core or base of aluminum or copper
on stainless steel provides even
heating.
