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Selecting types of cookware.
The following information will help you choose cookware which will give good
performance on glass cooktops.
Cookware characteristics
• Aluminum: heats and cools quickly. Frying, braising, roasting. May leave
metal markings on glass.
• Cast Iron: on a glass cooktop heats and cools slowly, but retains heat and
cooks evenly.
• Copper: tin heats and cools quickly. Gourmet cooking, wine sauces, egg dishes.
• Enamelware: response depends on base metal. Not recommended.
Imperfections in enamel may scratch cooktop.
• Glass Ceramic: heats and cools slowly. Not recommended. Heats too slowly.
Imperfections in enamel may scratch cooktop.
• Stainless Steel: heats and cools moderately. Soups, sauces, vegetables, and
general cooking.
Selecting types of cookware.
For best results
• Place only dry pans on the surface elements. Do not place lids on the
surface elements, particularly wet lids.
• Do not use woks that have support rings. This type of wok will not heat on
glass surface elements.
• We recommend that you use only a flat-bottomed wok. They are available at
your local retail store. The bottom of the wok should have the same diameter
as the surface element to ensure proper contact.
• Some special cooking procedures require specific cookware such as
pressure cookers, deep-fat fryers, etc. All cookware must have flat bottoms
and be the correct size.
Check pans for flat bottoms by
using a straight edge.
Right!
Use flat-bottomed woks on the
glass cooktop.
1 (844) 334-4203
09
www.thermomate.com
Pans with rounded, curved, ridged or warped bottoms are not recommended.
Do not place wet pans on the
glass cooktop.
Do not use woks with support
rings on the glass cooktop.
Do not operate the cooktop
without utensil on the hotplate.
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