GE JBW3 Use And Care & Installation Manual page 14

How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the cooktop surface and minimizes the chance of
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
be warped. If you are unsure of the flatness of
may
your pans you may do this quick test.
your pan upside
'l'urn
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the ruler
should fit tlush against each other all the way across.
Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
Place only dry pans on the
surface units. Do not place
lids on the surface units,
particularly wet lids.
. We recommend that you use
only a flat-bottomed wok.
They are available at your
local retail store. The-bottom of the wok should
diameter as the surface unit to insure
have the same
proper contact.
SPECIAL CAUTIONS FOR GLASS COOKTOPS
14
SURFACE COOKWARE TIPS
(Glass Cooktop models only-continued)
!\
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water
in the pan. Bring the water to a boil and observe the
location of bub~les as the water starts to boil. Good
flat cookware will have an even distribution of bubbles
over the bottom surface area of the pan. Bubbles
localized in only a portion of the bottom indicate
uneven contact of the pan to the surface unit, uneven
heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good if the
cookware is either smaller or larger than the surface unit.
. Do not use woks that have
support rings. This type of
wok will not heat on glass
cooktops.
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.