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Glass Cooktop - GE JP340 Owner's Manual

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Selecting types of cookware.
The following information will help you choose cookware which will give good performance on glass cooktops.
Check pans for flat bottoms by using
a straight edge.
Pans with rounded, curved,
ridged or warped bottoms are
not recommended.
Do not place wet pans
on the glass cooktop.
Do not use woks with support
rings on the glass cooktop.
Use flat-bottomed woks
on the glass cooktop.
Stainless Steel:
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:
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.
NOTE: Follow all cookware manufacturer's recommendations when using any type of cookware on the
ceramic cooktop.
For Best Results
Place only dry pans on the surface
elements. Do not place lids on the
surface elements, particularly wet
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.
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.
not recommended
Poor performance. Will scratch the
not recommended
Poor performance. May scratch the
Cast Iron:
not recommended—unless designed specifically
for glass cooktops
Poor conductivity and slow to absorb
heat. Will scratch the cooktop surface.
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.



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