Selecting Types Of Cookware - GE JP939 Owner's Manual

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. Pan Detection/Sizing
may not work properly with these
types of pans.
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.
10
Stainless Steel:
PAN
recommended
Aluminum:
PAN
heavyweight 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:
recommended
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.
Pan Detection/Sizing will work properly with these types of cookware.
PAN
x
Pan Detection/Sizing will not work with these types of pans.
PAN
For Best Results
s
Place only dry pans on the surface
units. Do not place lids on the surface
units, particularly wet lids.
s
Do not use woks that have support
rings. This type of wok will not heat on
glass surface units.
s
Use only a flat-bottomed wok,
available from many popular cookware
manufacturers. The bottom of the wok
should have the same diameter as the
surface unit to insure proper contact.
PAN
PAN
Porcelain Enamel-Covered Cookware:
not recommended
Some porcelain-covered cookware can
bond to the hot cooking surface.
Glass-Ceramic/Stoneware:
not recommended
Poor performance. May scratch the
surface.
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.
s
Some special cooking procedures
require specific cookware such as
pressure cookers, deep-fat fryers, etc.
All cookware must have flat bottoms
that match the size of the surface units.
PAN
x
PAN