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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.

Note

  • Match the size of the cookware to the amount of food being cooked to save energy when heating. Heating 1/2 quart of water requires more energy in a 3-quart pot than in a 1-quart pot.

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 LG 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.