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Flat bottomed cookware.
Pans with aluminum disk
bottoms.
Heavy gauge metal cookware.
Handles that are secure, that are
not heavy enough to tilt pan.
Proper pan size.
Flat bottomed wok.
Correct size
COOKWARE
MATERIAL
Aluminum
Stainless Steel
Copper Clad /
Tin Lined
Cookware with rounded or warped
bottoms.
Glass, glass-ceramic, enamel
porcelain or cast iron cookware,
canners or pressure cookers.
Light gauge metal cookware.
Cookware with loose or broken
handles.
Cookware that is smaller than or
greater than heating element size
by 1 inch.
Wok with a ringstand on bottom.
More than
1 inch overhang
USES
Heats and cools quickly. Use for frying, braising,
and roasting.
Heats and cools at moderate rate. Use for soups,
sauces, vegetables, general cooking.
Heats and cools quickly. Use for gourmet cooking,
wine sauces, egg dishes.
For best cooking results, use a pan
with a flat bottom. To determine if
pan has a flat bottom.
1. Rotate a ruler along bottom of
pan. If pan is not flat, gaps
between bottom of pan and
edge of ruler can be seen.
2. A small groove or mark on a
pan does not affect cooking
times. However, if a pan has a
gap, formed rings, or an uneven
bottom, it does not cook
efficiently and in some cases
may not boil liquid.
Canning is not recommended with any
of the Amana smoothtop ranges or
cooktops due to the intense heat and
large cookware required to can.
The heat generated by the canning
cookware overheats both the elements and
the smoothtop of the cooktop. This may
cause the smoothtop to crack, cause failure
of the heating elements, and may cause
overheating of the surrounding walls.
Damage incurred by canning, or
attempting to can, using the smoothtop
cooktop is not covered under warranty.
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