Glass Cooktop - GE JP256WM1WW Owner's Manual And Installation Instructions

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.
8
Stainless Steel:
recommended
Aluminum:
heavyweight recommended
Good conductivity. Aluminum residue sometimes
appears 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:
recommended
Copper Bottoms:
usable, but not recommended
Pans with copper bottoms may leave residue
appearing as scratches. Remove any residue
immediately after use. Do not let a pot boil dry.
Overheated metal can bond to the glass cooktop
and leave a permanent stain if it is not removed
immediately.
For Best Results
Place only dry pans on the surface
elements. Do not place lids on the
surface elements, particularly wet lids.
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-Covered
Cast Iron:
recommended
As long as the cookware is covered completely
with porcelain enamel, this cookware is
recommended. Caution is recommended for
cast-iron cookware that is not completely
covered with smooth porcelain enamel, since it
may scratch the glass ceramic cooktop.
Glass-Ceramic:
usable, but not recommended
Poor performance. May scratch the surface.
Stoneware:
usable, but not recommended
Poor performance. May scratch the surface.
Use pans that match the diameter of the surface
element. Cooking performance will not be as
good if the cookware is either smaller or larger
than the surface element.
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.