Selecting Types Of Cookware - GE JP960 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.
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:
recommended
Aluminum:
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.
For Best Results
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Place only dry pans on the surface
units. Do not place lids on the surface
units, particularly wet lids.
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Do not use woks that have support
rings. This type of wok will not heat on
glass surface units.
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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.
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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 unit. Cooking performance will
not be as good if the cookware is either
smaller or larger than the surface unit.
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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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