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Cookware
Requirements
• Flat bottom and straight sides.
• Tight-fitting lid.
• Well-balanced with the handle weighing less than the main portion of the pot or
pan.
Material characteristics
• Aluminum: An excellent heat conductor. Some types of food may cause the
aluminum to darken. However, anodized aluminum cookware resists staining and
pitting.
• Copper: An excellent heat conductor but discolors easily.
• Stainless steel: A slow heat conductor with uneven cooking performance but is
durable, easy to clean, and resists staining.
• Cast-Iron: A poor conductor but retains heat very well.
• Enamelware: Heating characteristics depend on the base material.
• Glass: A slow heat conductor. Use only glass cookware that is specified for range
top cooking or oven use.
If you set and use the knob button of safety knob, the original safety function does
not work normally.
• Always make sure cookware handles are turned to the side or rear of the cooktop
and not over other surface burners. This will minimize the chance of burns,
spillovers, and the ignition of flammable materials that can be caused if pots or
pans are bumped accidently.
• When using glass cookware, make sure it is designed for range top cooking.
• Never leave plastic items on the cooktop. Hot air from the vent can melt or ignite
plastic items or cause build up of dangerous pressure in closed plastic containers.
You may get severe burns if you touch the surfaces near the vent while the oven
is operating.
• Make sure you hold the handle of a wok or a small one-handled pot while
cooking.
Size limitations
CAUTION
Do not place a small pan or pot with a
bottom diameter of about 6 inches or less
on the center grate. This cookware may tip
over. Use the rear burners for this small-
sized cookware.
* : 6 inches or less
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