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However, do not let these pots boil dry. Overheated metal can bond to glass cooktops. An overheated copper bottom pot will leave a residue that will permanently stain the cooktop if not removed immediately. Porcelain Enamel Covered Cast Iron: recommended Good conductivity. As long as the cookware is covered completely with porcelain enamel, this cookware is recommended. Cast iron retains heat, maximizing energy efficiency, and provides smooth, even heat distribution. Caution is recommended for cast iron cookware that is not completely covered with smooth porcelain enamel, as it may scratch the glass ceramic cooktop. Glass-ceramic: usable, but not recommended Poor performance. May scratch the surface. Stoneware: usable, but not recommended Poor performance. May scratch the surface. For best results • Place only dry pans on the surface units. Do not place lids on the surface units, particularly wet lids. • Do not use woks that have support rings. This type of wok will not heat on glass surface units. • 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 unit to insure 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. Do not place wet pans on the glass cooktop. Do not use woks with support rings on the glass cooktop. Use flat-bottomed woks on the glass cooktop. Cookware Tips Halogen/Radiant Cooktop How to check pan performance Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of spillovers burning onto the cooktop. You must use pans with perfectly flat bottoms. Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness 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. The bottom of the pan and the straight edge of the ruler should fit flush against each other all the way across. Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan. Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. Bring the water to a boil and observe the location of bubbles as the water starts to boil. Good flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven heat transfer or an unsuitable pan. Use pans that match the diameter of the surface unit. Cooking performance will not be as good if the cookware is either smaller or larger than the surface unit. Pans with rounded, curved, ridged or warped bottoms are not recommended. Check pans for flat bottoms by using a straight edge. Special cautions for glass cooktops ..........................................................................................CUTTING ........................................................................................OFF CENTER ...................................................................................... SURFACE COOKING • Never cook directly on the glass. Always use cookware. • Always place the pan in the center of the surface unit you are cooking on. • Do not use the surface as a cutting board. ......................................................................................................DROPPING ............................................................................................DRAGGING • Do not slide cookware across the cooktop because it can scratch the glass—the glass is scratch resistant, not scratch proof. • Do not store heavy items above the cooktop. If they drop onto the cooktop, they can cause damage. Home Canning Tips Halogen/Radiant Cooktop Observe the following points in canning Note: Flat-bottomed canners are required for glass cooktops. Pots that extend beyond 1 inch of the surface unit’s circle are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to the cooktop surfaces surrounding the surface units. HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm the glass cooktop surfaces. 1 Be sure the canner fits over the center of the surface unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results. 2 Flat-...