Types of Cookware to Use with Range (NX58K9500)
Flat bottom and straight sides.
Well-balanced with the handle weighing less than the main portion of the pot or pan.
Aluminum: An excellent heat conductor. Some types of food may cause the aluminum to darken. However, anodized aluminum cookware resists staining and pitting.
Copper: An excellent heat conductor but discolors easily.
Stainless steel: A slow heat conductor with uneven cooking performance but is durable, easy to clean, and resists staining.
Cast-Iron: A poor conductor but retains heat very well.
Enamelware: Heating characteristics depend on the base material.
Glass: A slow heat conductor. Use only glass cookware that is specified for range top cooking or oven use.
Do not place a small pan or pot with a bottom diameter of about 6 inches or less on the center grate. This cookware may tip over. Use the rear burners for this small-sized cookware.
Always make sure cookware handles are turned to the side or rear of the cooktop and not over other surface burners. This will minimize the chance of burns, spillovers, and the ignition of flammable materials that can be caused if pots or pans are bumped accidentally.
When using glass cookware, make sure it is designed for range top cooking.
Never leave plastic items on the cooktop. Hot air from the vent can melt or ignite plastic items or cause a building up of dangerous pressure in closed plastic containers.
Make sure you hold the handle of a wok or a small one-handled pot while cooking.
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