9Cookware Aluminum: Medium-weight cookware isrecommended because it heats quickly andevenly. Most foods brown evenly in aluminumcookware. Use saucepans with tight-fitting lidsfor cooking with minimum amounts of water.Cast Iron: If heated slowly, most cookware willgive satisfactory results.Enamelware: Under some conditions, theenamel of some cookware may melt. Followcookware manufacturer’s recommendationsfor cooking methods.Glass: There are two types of glass cookware—those for oven use only and those for surfacecooking (saucepans, coffee and teapots). Glassconducts heat very slowly.Heatproof Glass-Ceramic: Can be used foreither surface or oven cooking. It conductsheat very slowly and cools very slowly. Checkcookware manufacturer’s directions to be sureit can be used on gas cooktops.Stainless Steel: This metal alone has poorheating properties, and is usually combined withcopper, aluminum or other metals for improvedheat distribution. Combination metal cookwaregenerally works satisfactorily if it is used atmedium heat as the manufacturer recommends.Using Your CooktopGas CooktopDual-flamespill-proofburnersAll burners on your cooktop have two rows offlames. These dual-flame burners have a simmer(lower) flame and a main (upper) flame.When a burner is turned on, the simmer flamewill always light and stay on.Simmering: The simmer (SIM) setting will useonly the lower flames. Use simmer (SIM) to meltchocolate, hold delicate sauces or for otherfoods requiring low simmer heat.Primary Cooking: Settings from LO to HI will useboth rows of flames. Use LO to HI for all purposecooking. Main FlameSimmer FlameSimmer Flame