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Using the Proper Cookware
The size and type of cookware will influence the
settings needed for the best cooking results. Be
sure to follow the recommendations for using proper
cookware.
Cookware should have flat
bottoms that make good
contact with the entire surface
heating element. Check for
flatness by placing a ruler
across the bottom of the
cookware. The ruler should
touch the cookware across
the entire bottom, with no
gaps.
Cookware recommendations
Flat bottom and straight sides
Heavy-gauge pans
Pan sizes that match the amount of food to be
prepared and the size of the surface element
Weight of handle does not tilt pan. Pan is well
balanced
Tight-fitting lids
Flat bottom woks
Cookware should not
have a curved or warped
bottom.
be smaller or larger than the
surface burner.
have a heavy handle that tilts
the pan.
be a wok with a ring stand.
have loose or broken handles.
have loose-fitting lids.
NOTE
Do not use pans less than 7 inches in
diameter on the front elements.
Do not use foil or foil-type containers. Foil may
melt onto the glass. Do not use the cooktop
if metal has melted on it. Call an authorized
SIGNATURE KITCHEN SUITE Service Center.
Choosing Cookware
The cookware material determines how evenly and
quickly heat is transferred from the surface element to
the pan bottom. The most popular materials available
are:
Aluminum - Excellent heat conductor. Some types
of food will cause it to darken (anodized aluminum
cookware resists staining and pitting). If aluminum
pans slide across the ceramic cooktop, they may
leave metal marks which will resemble scratches.
Remove these marks immediately.
Copper - Excellent heat conductor but discolors
easily. May leave metal marks on glass-ceramic
(see Aluminum above).
Stainless steel - Slow heat conductor with uneven
cooking results. Is durable, easy to clean and
resists staining.
Cast iron - A poor heat conductor but retains heat
very well. Cooks evenly once cooking temperature
is reached. Not recommended for use on ceramic
cooktops.
Porcelain-enamel on metal - Heating
characteristics will vary depending on base
material. Porcelain-enamel coating must be smooth
to avoid scratching ceramic cooktops.
Glass - Slow heat conductor. Not recommended for
ceramic cooktop surfaces because it may scratch
the glass.
Home Canning Tips
Be sure that the canner is centered over the
surface element and is flat on the bottom.
The base must not be more than 1 inch larger than
the element. Use of water bath canners with rippled
bottoms may extend the time required to bring the
water to a boil and may damage the cooktop.
Some canners are designed with smaller bases for
use on smooth surfaces.
Use the high heat setting only until the 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 be damaged.
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