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Proper cookware
There is specially made and tested cookware for cooking on ceramic plates availabl on the
market. Observe instructions provided by the cookware manufacturers.
Cookware with aluminium or copper bottoms can leave metallic discoloration, very difficult
to remove. Be particularly careful when using enamelware, as it may irreparably damage
your plate when left on a hotplate with the content boiled down. To achieve optimal power
consumption, optimal cooking times and to avoid burning of food boiled over on the plate,
observe the following recommendations.
Bottoms:
The cookware should have a stable, flat bottom, as sharp-edged bottoms or bottoms with
burrs and charred food residuals can scratch your ceramic plate and have abrasive impact on it!
Sizes:
The diameter of the bottom surface of the pot should match the diameter of the used heating
element.
Lids:
Lids prevent heat from escaping from the pot and thus shorten the cooking time and reduce
the consumption of power.
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