GE Digital Radiant Cooktop Owner's Manual

Also see for Digital Radiant Cooktop: Owner's manual Owner's manual Owner's manual Owner's manual and installation instructions Use and care guide

Contents

GE Digital Radiant Cooktop Owner's Manual Manual pdf 13 page image

13Cookware TipsDigital Radiant CooktopTypes ofcookwareThe following information will help you choosecookware which will give good performance.Stainless Steel: recommendedEspecially good with a sandwich clad bottom.The sandwich bottom combines the benefits ofstainless steel (appearance, durability andstability) with the advantages of aluminum orcopper (heat conduction, even heatdistribution).Aluminum: heavy weight recommendedGood conductivity. Aluminum residuessometimes appear as scratches on the cooktop,but can be removed if cleaned immediately.Because of its low melting point, thin weightaluminum should not be used.Copper Bottom: recommendedGood performance, but copper may leaveresidues which can appear as scratches. Theresidues can be removed, as long as the cooktopis cleaned immediately.However, do not let these pots boil dry.Overheated metal can bond to glass cooktops.An overheated copper bottom pot will leave aresidue that will permanently stain the cooktopif not removed immediately.Porcelain Enamel Covered Cast Iron:recommendedGood conductivity. As long as the cookware iscovered completely with porcelain enamel, thiscookware is recommended. Cast iron retainsheat, maximizing energy efficiency, andprovides smooth, even heat distribution.Caution is recommended for cast ironcookware that is not completely covered withsmooth porcelain enamel, as it may scratch theglass-ceramic cooktop.Glass-ceramic: usable, but not recommendedPoor performance. May scratch the surface.Stoneware: usable, but not recommendedPoor performance. May scratch the surface.How tocheck panperformanceUse of correct cookware can affect the cookingperformance and cleaning of your cooktop.The correct cookware reduces the temperatureof the cooktop surface and minimizes thechance of spillovers burning onto the cooktop.You must use pans with perfectly flat bottoms.Some pans may have curved or rounded bottomsor may be warped. If you are unsure of theflatness of your pans you may do this quick test.Turn your pan upside down on the countertop,place a ruler flat against the pan surface. Thebottom of the pan and the straight edge of theruler should fit flush against each other all theway across. Turn the ruler a full 360 degrees,checking for any space between the ruler andthe bottom of the pan.Another simple test to determine even heatdistribution across the cookware bottom is to putone inch of water in the pan. Bring the water toa boil and observe the location of bubbles as thewater starts to boil. Good flat cookware will havean even distribution of bubbles over the bottomsurface area of the pan. Bubbles localized inonly a portion of the bottom indicate unevencontact of the pan to the surface unit, unevenheat transfer or an unsuitable pan.Use pans that match the diameter of the surfaceunit. Cooking performance will not be as goodif the cookware is either smaller or larger thanthe surface unit.Pans with rounded, curved, ridged or warpedbottoms are not recommended.Check pans for flat bottoms byusing a straight edge.