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Pans with convex bottoms will not cook well.
Using a lid while cooking will minimize the loss of heat and decrease the cooking time.
Copper-bottom and aluminum pans may leave a residue on the cooktop in the form of metallic lines.
This is normal. These lines can be removed using a non-abrasive ceramic cooktop cleaner or a
shielded scraper blade.
Cast iron, glass or stoneware should not be used because they have poor heat transfer and may
scratch the surface.
CAUTION: Be sure to clean the cooktop after each use. Each time the residue is allowed to melt it
becomes harder to remove and may mar the appearance of the cooktop. Let the cooktop cool before
cleaning.
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