Manual

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Using the rangetop

Material characteristics

• Aluminum: Excellent heat conductor; some foods may darken the aluminum.

(Anodized aluminum cookware resists staining and pitting.)

• Copper: Excellent heat conductor; discolors easily.

• Stainless steel: Slow heat conductor; uneven cooking, but durable, easy-to-clean,

and stain-resistant.

• Cast-Iron: Poor heat conductor; excellent heat retention.

• Enamelware: Heating properties depend on the base material.

• Glass: Slow heat conductor Must be designed for rangetop use.

Size limitations

WARNING

For cooking efficiency and to prevent a

fire hazard, place cookware with a

bottom diameter of 6 inches or less* on

the rear-center grate, which is designed

for this size of cookware.