GE JBP79 Use And Care & Installation Manual page 10

The following information will
cookware which will give good
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability, and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Aluminum:
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.
Do not use pans with rounded
bottoms. They don't have
enough contact with the surface
unit to cook properly.
For best cooking results, you
should use a pan that is sized
correctly for the recipes, with a
well-fitted lid to avoid
evaporation loss, and cook with
as little water or fat as possible.
If the pan is too small, energy is
wasted and s~illa~e can flow
onto the glas~ co~king surface.
the surface unit.
10
SURFACE COOKWARE TIPS
help you choose
performance.
Copper Bottom:
Good performance, but 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 pot will leave a residue that
will permanently stain the cooktop.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Glass-ceramic: not recommended
Poor performance. May scratch the surface. Usable,
but not recommended.
Stoneware: usable, but not recommended
Poor performance. May scratch the surface.
usable, but not recommended
Poor performance. May scratch the surface.
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 have the
same diameter as the surface
unit to ensure proper contact.
Do not use woks that have
support rings. This type of
wok will not heat on radiant
surface units.
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size. The cookware should also be covered,
if applicable to the cooking process.