To prevent poor air circulation, place the cooktop out of the kitchen traffic path and away from drafty locations.
If using glass cookware, make sure it is designed for top-of-range cooking.
If frying mixtures of oils or fats, stir to combine before heating.
Do not use a wok on the surface burners if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.
Foods for frying should be as dry as possible. Frost or moisture on foods can cause hot fat to bubble up and over the sides of the pan.
Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
Do not place plastic items on the cooktop—they may melt if left too close to the vent.
Keep all plastics away from the surface burners.
To avoid burns, do not clean the cooktop surface until it has cooled.