Cookware Tips; Selecting Types Of Cookware - GE JCP910 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.
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Stainless Steel:
recommended
Aluminum:
heavyweight pans 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
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Place only dry pans on the surface
elements. Do not place lids on the
surface elements, 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 elements.
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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 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.
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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.