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Using the Cooktop
About Cookware
WARNING
• Cookware with rough bottoms can permanently damage the coated surfaces.
• To avoid burns and scalding, turn handles away from the the front of the range and adjacent
burners. Always center cookware on the grates for best balance.
• Always lift to reposition cookware. Do not drop cookware on a grate.
• To avoid burns or fire, keep the flame beneath the cookware.
• Verify that glass cookware is designed for cooktop use.
• Never leave plastic items on the cooktop or in front of the range. Flames or hot air in these
areas can melt/ignite/explode such items.
• Hold a wok or small pot by its handle while cooking.
For overall safety and best performance, select cookware suitable for the task so food cooks evenly
and efficiently.
Yes
Yes
Material Characteristics
• Aluminum: Excellent heat conductor. Some food may darken the aluminum. (Anodized
aluminum resists staining and pitting.)
• Copper: Excellent heat conductor; discolors easily.
• Stainless steel: Slow heat conductor; cooks unevenly; durable, easy to clean, resists staining.
• Cast Iron: Poor conductor; retains heat very well.
• Enamelware: Heating traits depend on base material.
• Glass: Slow heat conductor; must be designed for cooktop or oven use.
Size limitations
* 6 inches or less
Use cookware that:
• has flat, smooth bottoms
• has tight-fitting lids to keep heat, odors, and
No
• well-balanced with the handle weighing
No
To avoid tipping and personal injury, do not place a
pan/pot with bottom diameter of 6" or less on the
large burner. Use the rear burners for this size of
cookware.
steam in
less than the main portion of the pot or pan.
WARNING
English 23
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