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Choosing the proper cookware
What your cookware is made of determines how evenly and quickly heat is
transferred from the surface element to the pan bottom.
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ALUMINUM - Excellent heat conductor. Some types of food will cause the
aluminum to darken. (Anodized aluminum cookware resists staining & pitting).
If aluminum pans are slid across the ceramic cooktop, they may leave metal
marks that resemble scratches. Remove these marks as soon as the cooktop
cools down.
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COPPER - Excellent heat conductor but discolors easily. May leave metal
marks on ceramic glass (to remove, see above.)
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STAINLESS STEEL - Slow heat conductor with uneven cooking results.
It's durable, easy to clean, and resists staining.
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CAST IRON - A poor conductor; retains heat very well. Cooks evenly once
cooking temperature is reached. Not recommended for use on ceramic
cooktops.
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ENAMELWARE - Heating characteristics will vary depending on the base
material. Porcelain enamel coating must be smooth to avoid scratching
ceramic cooktops.
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GLASS - Slow heat conductor. Not recommended for ceramic cooktop surfaces
because it may scratch the surface.
Protecting the cooktop
Cleaning
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Clean the cooktop before using it for the first time.
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Clean your cooktop daily or after each use. This will keep your cooktop
looking good and can prevent damage.
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If a spillover occurs while you are cooking, immediately clean the spill from
the cooking area while it is hot to prevent a tough cleaning chore later. Using
extreme care, wipe the spill with a clean, dry towel.
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Do not allow spills to remain on the cooking area or the cooktop trim for a
long period of time.
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Do not use abrasive cleansing powders or scouring pads, which will scratch
the cooktop.
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Do not use chlorine bleach, ammonia, or other cleansers not specifically
recommended for use on a glass-ceramic surface.
Preventing marks and scratches
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Do not use glass cookware. It may scratch the cooktop.
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Do not place a trivet or wok ring between the cooktop and the pan. These
items can mark or scratch the cooktop.
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Make sure the cooktop and the pan bottom are clean.
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Do not slide metal pans across the cooktop.
Preventing stains
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Do not use a soiled dish cloth or sponge to clean the cooktop surface. A film
will remain, which may cause stains on the cooking surface after the area is
heated.
Continuously cooking on a soiled surface can result in a permanent stain.
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Preventing other damage
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Do not allow plastic, sugar, or foods with high sugar content to melt onto the
hot cooktop. Should this happen, clean immediately.
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Do not let a pan boil dry as this will damage the cooktop and the pan.
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Do not use the cooktop as a work surface or cutting board.
Do not cook food directly on the cooktop. Always use the proper cookware.
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