GE CS980 Owner's Manual page 7

Selecting types of cookware
/ess cooktop models. (on n on-induction models)
GEAppliances.com
The following information will help you choose cookware which will give good performance on glass cooktops. See insert
for cookware to use with induction cooktops.
Check pans for flat bottoms by
using a straight edge.
Stainless Steel:
recommended
Aluminum:
heavy weight recommended
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.
Copper Bottom:
recommended
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.
Porcelain Enamel on Cast Iron:
recommended if bottom of pan is coated
Porcelain Enamel on Steel:
not recommended
Heating empty pans can cause permanent
damage to cooktop glass. The enamel can melt
and bond to the ceramic cooktop.
Glass-ceramic:
not recommended
Poor performance. Will scratch the surface.
Stoneware:
not recommended
Poor performance. Nay scratch the surface.
Cast Iron:
not recommended-unless designed specifically
for glass cooktops
Poor conductivity and slow to absorb heat. Will
scratch the cooktop surface.
Pans with rounded, curved,
ridged or warped bottoms are not
recommended.
NOTE:Follow all cookware manufacturer's recommendations when using any type of cookware on
the ceramic cooktop.
For Best Results
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Do not place wet pans
On the glass CaOktOp,
DOnot use woks with Support
_iogs on the glass cooktop:
Use flat-bottomed woks
on the g!ass cooktop,
Place only dry pans on the surface
elements. Do not place lids on the surface
elements, particularly wet lids.
Do not use woks that have support rings.
This type of wok will not heat on glass
surface elements.
We recommend that you use only a flat-
bottomed wok. They are available at your
local retail store. The bottom
of the wok should have the same diameter
as the surface element
to ensure proper contact.
Some special cooking procedures require
specific cookware such as pressure
cookers, deep-fat fryers, etc. All cookware
must have flat bottoms and be the correct
size.
Avoid allowing foods to boil dry as some
cookware may stick to the cooking
surface, causing permanent damage to
the cooktop.