Surface Cooking
To Prevent Other DamageSelectAvoid
Y Do not allow plastic, sugar or foods with high sugar content Flat, smooth-bottom Pans with grooved or warped bottoms.
to melt onto the hot cooktop. Should this happen, clean pans.Pans with uneven bottoms do not cook
immediately. (See Cleaning, page 17.)efficiently and sometimes may not
Y Never let a pan boil dry as this will damage the surface andboil liquid.
pan. Heavy-gauge pans. Very thin-gauge metal or glass pans.
Y Never use cooktop as a work surface or cutting board. Pans that are thePans smaller or larger than the
Y Never cook food directly on the surface. same size as theelement by 1 inch.
element.
Y Do not use a small pan on a large element. Not only does
this waste energy, but it can also result in spillovers burning Secure handles.Cookware with loose or broken handles.
Heavy handles that tilt the pan.
onto the cooking area which requires extra cleaning.
Tight-fitting lids.Loose-fitting lids.
Y Do not use non-flat specialty items that are oversized or
uneven such as round bottom woks, rippled bottom and/or Flat bottom woks.Woks with a ring-stand bottom.
oversized canners and griddles.
Y Do not use foil or foil-type containers. Foil may melt onto
Canning and Oversize
the glass. If metal melts on the cooktop, do not use. Call an
authorized servicer.Cookware
All canners and large pots must have flat bottoms and
must be made from heavy-gauge materials. This is critical
Cookware Recommendations
on smoothtop surfaces. The base must not be more than
Using the right cookware can prevent many problems, such1 inch larger than the element.
as food taking longer to cook or achieving inconsistentWhen canners and pots do not meet these standards, cooking
results. Proper pans will reduce cooking times, use lesstimes may be longer, and cooktops may be damaged.
energy, and cook food more evenly.
Some canners are designed with smaller bases for use on
smoothtop surfaces.
Flat Pan TestsWhen canning, use the High heat setting only until the
See if your pans are flat.water comes to a boil or pressure is reached in the canner.
Reduce to the lowest heat setting that maintains the boil or
pressure. If the heat is not turned down, the cooktop may beThe Ruler Test:
1. Place a ruler across the bottom of the pan.damaged.
2. Hold it up to the light.
3. Little or no light should be visible under the ruler.
The Bubble Test:
1. Put 1 inch of water in the pan. Place on cooktop and turn
control to High.
2. Watch the formation of the bubbles as the water heats.
Uniform bubbles mean good performance, and uneven
bubbles indicate hot spots and uneven cooking.
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ACEC
