GE ELECTRONIC TOUCH CONTROL PP980 - Manual (Page 10)

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Selecting types of cookware.
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The following information wili help you choose cookware which wiil give good performance on glass cooktops.
Pan Detection/Sizing will work properly with these py^es of cookw'are.
Pan Detection/Sizing will not work with these tvpes of pans.
Check pens for flat bottoms by
using a straight edge.
Pans with rounded, curved,
ridged or warped bottoms are not
recommended. Pan Detection/Sizing
may not work properly with these
types of pans.
Stainless Steel:
recommended
Aluminum: 0*
heavyweight recommended
Good conductivitv', .AJuminum lesidue
sometimes appears as scratches on the
cooktop but can be removed if cleaned
immediately. Because of its low melting
point, thin wnight aluminum should not
be used.
Copper:
recommended
Copper Bottoms: ©*
usable, but not recommended
Pans with cojrper bottoms may leave
residue apjreaiing as scratches. Remove
any residue immediateh’ after use. Do not
let a pot boil diy. Ov’erheated metal can
bond to the glass cooktop and leave a
pennanent stain if it is not removed
immediatelv.
Porcelain Enamel-Covered Cast Iron: ^
recommended
As long as the cookw'are is covered
comjrletely with porcelain enamel, this
cookware is recommended. Caution is
recommended for cast-iron cookware
that is not completely covered with
smooth porcelain enamel, since it may
scratch the glass ceramic cooktop.
Glass-Ceramic/Stoneware: ^
not recommended
Poor perfimnance. May scratch the
surface.
NOTE: Use pans that match the diameter
of the surface element Cooking performance
will not be as good if the cookware is either
smaller or larger than the surface element.
Do not place wet pans
on the glass cooktop.
Do not use woks with support­
rings on the glass cooktop.
Use flat-hottomed woks
on the glass cooktop.
For Best Results
: Place only diy pans on the surface
elements. Do not place lids on the
surface elements, paiticulaily w'et lids.
: Do not use woks that have support
rings. This ripe of wok will not heat on
glass surface elements.
Use onh’ a flat-bottomed wok,
available from man)' popular cookware
manufacturei's. The bottom of the wok
should have the same diameter as the
surface element to insure projaer
contact.
■s« >me sjrecial cooking procedures
I ecjuire specific cookware such as
pressure cookers, deej>fat byers, etc.
Ml cookw'are must have flat bottoms
that match the size of the surface
elements.
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