Selecting Cookware

The better the pot, the better the cooking results.You can recognize good pots and pans by their bases. The base should be as thick and flat as possible.Pots with aluminum or copper bases can cause metallic discoloring on the ceramic glass surface which is very difficult or impossible to remove.Be very careful when using cast iron pots or pots with damaged bases which are rough and or have burrs on them. Scratches can occur if they are slid across the surface.When cold, pot bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex).When using specialty cookware such as pressure cookers, simmering pans, or woks, follow the manufacturer’s instructions and do not use a very thin pan.Cookware must fully contact the surface of the cooking element. Use flat-bottomed pans sized to fit the cooking element and amount of food being prepared. Check for flatness by rotating a ruler across the bottom of the cookware.Use heavier gauge stainless steel cookware on your ceramic cooktop surface. This will help reduce the possibility of developing scratches on the ceramic surface.Low-quality cookware can scratch the cooktop surface.Cookware should always be lifted over the ceramic cooktop surface to prevent scratching. Over time, sliding ANY type of cookware over the ceramic cooktop may alter the overall appearance of the cooktop. Eventually, the buildup of scratches can make cleaning the surface difficult and degrade the overall appearance of the cooktop.Scratches can also result from grains of sand (for example, after washing vegetables) which are dragged with the pot across the cooking surface.Always follow the recommendations for proper cookware type and size. In addition:Do not use dirty pans with grease buildup. Always use pans that are easy to clean after cooking, and make sure that the bottoms of the pans are clean and dry.When cooking with large amounts of liquid, use large pots so that nothing can boil over.Do not let pans boil dry. This may cause permanent damage in the form of breakage, fusion, or marring that can affect the ceramic cooktop. (This type of damage is not covered by your warranty.)Match the pan size and element to the amount of food being prepared.Always position pots and pans before you switch on the element.Dirty elements and cookware use more electricity.Whenever possible, always have the lid firmly placed on the pots and pans so that they are completely covered.Switch off the elements before the end of the cooking time to use the residual heat for keeping food warm or for melting.The base of the pot should be the same size as the element.Using a pressure cooker shortens cooking times by up to 50%.