Cooking on Glass-Ceramic Cooking Surfaces
Glass-ceramic cooking surfaces feature electric coil elements directly under translucent glass. When the element is turned on, heat is transmitted directly up (not sideways) to the pan. A red glow from the coil element can be seen through the glass. The red glow will cycle on and off as the element cycles to maintain the selected heat setting.
The elements of a glass-ceramic cooking surface will not respond to changes in heat settings as quickly as conventional coil-type elements. Start with a lower heat setting, then gradually increase the setting until the optimum temperature is reached.
The glass-ceramic cooking area retains heat for a period of time after the element has been turned off. Energy can be saved by turning off the element early and finishing the cooking on the retained heat.
For safety reasons, there are "Hot Surface" lights on the cooktop to remind users that one or more of the cooking areas is hot. The light(s) will remain on until the area(s) is cool to touch.
It's a good idea to use special cookware on glass-ceramic cooking surfaces. When the proper cookware is used, cooking times are comparable to a conventional coil cooking surface. To achieve optimum cooking performance, use heavy gauge, flat, smooth bottom, metal pans.
Correct Pan Flatness
Using flat bottoms is very important, heat transfers by conduction and if the pan is not flat, heat is not transferred well.
Likewise, the surface has a protective built-in temperature limiter which senses uneven heating. The element will cycle on and off when uneven heating is detected and food will take longer to cook.
To determine if cookware is appropriate for use on a glass-ceramic cooktop, try these simple tests:
Ruler Test
- Place the edge of a ruler across the bottom of the pan.
- There should not be any space between the ruler edge and the bottom of the pan. Bubble Test
- Put an inch of water into the pan. Place the pan on the cooktop and turn the control to high.
- As the water heats, observe the bubble formation. If the bubbles are uniform across the bottom of the pan, it is suitable for a glass-ceramic cooking surface.
- Uneven bubble formation indicates poor pan/cooktop contact and hot spots will result.
- Correct Pan Size
- Matching the size of the cookware to the cooking area is important for even heating. Cookware should not extend more than 1-inch beyond the indicated cooking zones.
Correct Pan Material
Consider the characteristics of the following pan materials:
Aluminum is an excellent heat conductor. Some food will cause it to darken or pit. Anodizing improves stain resistance and hardness. Some aluminum pans cause metal marks on glass-ceramic surfaces. These marks need to be removed promptly to prevent damage. Brand names: Calphalon®, Magnatlite Professional.
Stainless Steel is a slow heat conductor if used by itself. It will distribute heat very well if other metals (aluminum or copper) are sandwiched between the stainless. Brand names: Jenn-Air®, Revere®, All-Clad®.
Cast Iron is Slow to heat, but cooks very evenly once temperature is reached. Heavy. Needs seasoning to make cleaning easier and to prevent sticking and rusting. Must be very smooth, if used on glass-ceramic cooking surfaces.
Porcelain-Enamel is a glass-like substance fused to metal. Heating characteristics depend on base material (usually aluminum, stainless steel, carbon steel or cast iron). Must be smooth. Brand name: Club Supra, LeCreuset.
Glass, Ceramic or Glass-Ceramic are slow heat conductors. Easy to clean. Some types may only be used in the oven. Not recommended on glass-ceramic cooktops.
 Back to top
Cleaning Gas Cooktop Surfaces
Cleaning the sealed burners on a gas cooktop
The burners are sealed into the cooktop and cannot be removed. This prevents spills from seeping underneath the cooktop and actually helps in cleaning. However, the burners themselves should be cleaned frequently. Be sure to allow the burner to cool before cleaning. (Cleaning a hot burner may cause the porcelain burner head to craze or chip.)
If food boils over while cooking, remove the pan to another burner to continue cooking. Allow the soiled burner to cool and then clean, following these guidelines:
- Use only a damp, not wet, cloth for cleaning. This will prevent water from entering the gas tube opening.
- When cleaning the surface burner, use care around the ignitor. (See diagram above.) If a cleaning cloth should catch the ignitor, it could damage it. The burner may not light if the ignitor is damaged, soiled or wet.
- Remove stubborn soil from the burner head of the sealed burner by using a plastic scouring pad and a nonabrasive cleaner such as Bon Ami Smooth Top® or Cook Top® Cleaning Creme (Part No. 20000001). Try to prevent the cleanser from seeping into the gas ports. If this happens, the gas ports may become blocked and it may affect the flame.
To clean the gas ports, use a straight pin rather than a toothpick. A toothpick may break off and clog the ports. Do not enlarge or distort the ports. Be especially aware of the gas port beneath the ignitor. If this port is blocked, the burner may not light.
If the burner head has a removable cap or if there is a drip pan in the area under the burner, follow the grate cleaning recommendations for these items.
Cleaning the grates of a gas cooking surface
Burner grates have a durable porcelain enamel finish for easy cleaning. However, the burners should not be operated without a pan on the grate to absorb the heat. Without a pan, the porcelain finish may chip.
Grates need to be cleaned frequently with hot soapy water. Grease and food spatters will be difficult to remove if the grate is not cleaned prior to heating.
For stubborn soils, use a plastic scouring pad and a nonabrasive cleaner such as Bon Ami Smooth Top® or Cook Top® Cleaning Crème (Part No. 20000001). If soil is not removed, reapply Cook Top® Cleaning Creme. Cover with damp paper towels and let stand 30 minutes. Scrub again. Rinse and dry.
To clean burned on soils, follow these steps:
- Remove the grates from the cooktop and place in a large plastic bag or on newspapers.
- Very carefully spray the grates with commercial oven cleaner. Follow the manufacturer's directions. Do not allow spray to contact any surface outside of the plastic bag or newspapers. Permanent damage will occur if oven cleaner is sprayed on any material other than porcelain.
- Allow grates to soak for several hours or overnight.
- Wearing rubber gloves, wash grates in hot soapy water. Rinse, dry and return grates to the cooktop.
- Recommendations for cleaning gas cooktop surfaces
Cooktops are typically made of chip and stain resistant porcelain enamel, tempered glass, brushed chrome or stainless steel. Cooktops with sealed burners do not lift-up because spillovers are contained in the contoured wells around the burners.
Be sure to wait and clean the cooktop when it is cool. It is suggested that it be cleaned after each use. Clean with soap and water, mild liquid sprays such as Fantastik® or Formula 409® or mild abrasive cleaners such as Bon Ami Smooth Top®, Soft Scrub® or baking soda. Do not use abrasive cleaning agents such as steel wool pads or powdered cleaning agents. These products will scratch cooktop surfaces.
For specific cooktop finishes, follow these guidelines:
Brushed Chrome Cooktops
Rub with the grain to avoid streaking the surface.
Tempered Glass Cooktops
Avoid using excessive water to prevent the water from seeping under the glass.
Porcelain Cooktops May etch or discolor when a spillover that is high in sugar or acid, such as tomato and milk based foods, occurs. These spills should be wiped up immediately with a dry cloth. (Never wipe a hot porcelain surface with a wet cloth as cracking and chipping may result.)
Stainless Steel Cooktops
- Do not use any cleaning product containing chlorine bleach.
- Always wipe with the grain when cleaning.
- Daily/Cleaning/Light Soil - wipe with one of the following - soapy water, white vinegar/water solution, Formula 409® Glass and Surface Cleaner or a similar multi-surface cleaner - using a sponge or soft cloth. Rinse and dry. To polish and help prevent fingerprints, follow with Stainless Steel Magic® Spray (part # 20000008).
- Moderate/Heavy Soil - wipe with one of the following - Bon Ami Smooth Top®, Smart Cleanser® or Soft Scrub® - using a damp sponge or soft cloth. Rinse and dry. Stubborn soils may be removed with a damp Scotch-Brite® pad; rub evenly with the grain. Rinse and dry. To restore luster and remove streaks, follow with Stainless Steel Magic® Spray (Part No. 20000008).
- For discoloration, using a damp sponge or soft cloth, wipe with Cameo® Stainless Steel Cleaner. Rinse immediately and dry. To remove streaks and restore luster, follow with Stainless Steel Magic® Spray (part # 20000008).
Back to top
Cleaning Cooktop Drip Bowls
First, it is important to know if the bowls are chrome or porcelain. Both types of drip bowls are available in the market.
It is important to understand the purpose of drip bowls and how they function. Drip bowls have two main functions. They are required for safety reasons, and they catch spillovers during cooking for easier clean-up. While performing these two functions, harsh conditions exist including:
- Extreme heat reaching temperatures as high as 1,000 degrees F.
- Thermal shock when a cooler liquid is spilled on the drip bowl during a boilover.
- Spillovers that burn on if not cleaned up promptly.
These conditions can occur in everyday use and may result in discoloration and damage over time. Oversized cookware (canners, stock pots, etc.) trap heat in the drip bowl area. Drip bowls will become discolored or craze from this extreme heat. To prevent this from happening, use the canning element accessory. It elevates oversized pots slightly which reduces trapped heat. This canning element may be purchased through your dealer. It is not recommended to cover drip bowls with aluminum foil. Lining drip bowls with foil may result in risk of electric shock and increases the chance of chrome bowls rusting.
Chrome Drip Bowls
If your bowls are chrome, there are two types of discoloration:
- Brown stains caused by food spills and improper cleaning methods.
- Blue/gold stains caused by too much heat.
To Remove or Minimize Discoloration
It is not recommended to wash chrome drip bowls in a dishwasher. Dulling and discoloration caused by the dishwasher detergent may occur. Brown food stains can usually be removed by washing the drip bowls frequently in warm sudsy water. If heavily soiled, place an ammonia soaked paper towel on the stains to loosen soil, then gently scrub with a plastic scouring pad.
Food stains left on the bowl become cooked on with heat and are more difficult to remove. A nonabrasive cleanser such as Soft Scrub® or Bon Ami Smooth Top® can be used to remove these stubborn stains. However, in some instances these food stains may be impossible to remove.
Blue/gold heat stains caused by overheating generally cannot be removed, but can be minimized if certain guidelines are followed:
Use pans that do not extend more than two inches beyond the surface element. When an oversized pan or canner is used, the air flow is blocked and heat is trapped under the pan. If you want to use very large pans, the canning element accessory should be purchased. Contact your dealer.
- Use flat bottom pans. Warped or ridged pans cause heat to be transferred to the drip bowl rather than the bottom of the pan.
- Avoid excessive use of the high heat setting. Use it only when starting to cook foods, then lower the heat setting to finish cooking. Using lower heat settings also improves overall cooking results.
- Use Flitz® Metal Polish. Flitz is a nonabrasive cleaner that can be used to remove or lighten mild heat discoloration on chrome drip bowls. Flitz brand is available in many automotive supply and hardware stores.
To Avoid Food Stains In Chrome Bowls
- Wipe out spillovers as soon as the element has cooled.
- Use a pan large enough for the amount of food being cooked to avoid boilovers.
- Use lower heat settings when cooking to help prevent boilovers and splatters.
Porcelain Drip Bowls
Porcelain bowls can be different colors - black, light gray, almond or white. Porcelain bowls, like chrome bowls, need to be washed frequently in warm sudsy water to prevent soil build-up. However, porcelain bowls can be washed in a dishwasher without discoloration.
To Remove Soils and Stains
- For difficult soils, use a mild abrasive cleaner such as Soft Scrub®, a plastic, soap-filled scouring pad or Cook Top® Cleaning Creme (Part No. 20000001). If soil is not removed, reapply Cook Top® Cleaning Creme, cover with damp towels and let stand 30 minutes. Scrub again. Rinse and dry.
- For burned on foods and very difficult stains, remove the bowls and place on newspapers. Spray the bowls carefully with commercial oven cleaner. Be careful not to spray any other areas (i.e. floor, near-by cabinets, etc.) to prevent damage. Place the bowls in a large plastic bag overnight or for several hours. Wear rubber gloves and remove the bowls from the bag wash, rinse and dry. The stains will be removed easily.
To Avoid Food Stains in Porcelain Bowls
- Wipe out spillovers as soon as the element has cooled.
- Use a pan large enough for the amount of food being cooked to avoid boilovers.
- Use lower heat settings when cooking to help prevent boilovers and splatters.
Back to top
Why is Cookware Important?
Proper cookware will reduce cooking times, use less energy and cook food more evenly. When choosing cookware, consider five factors: material, flatness, size, gauge and balance.
Material
The pan material determines how evenly and quickly heat is transferred to the pan bottom.
- Aluminum heats quickly and evenly. If aluminum pans are slid across glass-ceramic surfaces, they may leave metal marks. These marks must be removed promptly to prevent permanent discoloration. However, an anodizing process makes aluminum harder and more stain resistant. Aluminum will not work on induction cooktops.
- Copper is an excellent heat conductor. However, copper discolors easily. It is often used as a bottom coating to improve the heating of stainless steel.
- Stainless Steel, when used alone, is a slow conductor of heat, develops hot spots and produces uneven cooking results. It is durable, attractive, easy to clean and resists stains. However, stainless steel heats quickly and evenly when aluminum or copper is sandwiched between two layers of stainless or when the bottom is clad with aluminum or copper.
- Cast Iron is slow to heat but cooks more evenly once temperature is reached. Use for long, low heat cooking or for browning and frying. Cast iron should be seasoned before use to make cleaning easier and prevent rusting.
- Porcelain Enamel-on-Steel or Porcelain Enamel-on-Cast Iron has heating characteristics that depend on the base material. Porcelain enamel cookware should be used according to manufacturer's directions. Attention should be given to the finish of the base material.
- Glass-ceramic is a slow conductor of heat. It is not recommended for glass-ceramic cooking surfaces.
Correct Pan Flatness
Since heat is transferred from cooktop to pan by conduction, there needs to be good contact. To determine if pans have a flat, smooth bottom try:
Ruler Test
- Place the edge of a ruler across the bottom of the pan.
- Hold up to the light.
- No light should be visible under the ruler.
Cooking Test
- Put 1 inch of water into the pan.
- Place the pan on the cooking area. Turn control to the Hi setting.
- Observe the bubble formation. If the bubbles are uniform across the pan, the pan will perform satisfactorily. If the bubbles are not uniform, the bubbles will indicate the hot spots.
Correct Pan Size
Pans are measured according to the amount they hold to the rim. Skillet size is according to the top diameter measurement. The important size, however, is the bottom diameter.
The bottom diameter should be the same size as the element or slightly larger (up to one inch larger for glass ceramic cooktops and two inches larger for coil cooktops). An undersized pan will waste energy and allow food to burn onto element. An oversized pan will trap heat.
On a conventional coil unit, trapped heat can cause stainless steel to discolor, porcelain to craze, drip bowls to discolor and may shorten the life of the element.
On ceramic glass cooktops trapped heat may cause the thermal limiter to cycle the element. Thus, cooking times will be extended.
Correct Pan Balance
A thin pan matched with a heavy handle could tip and fail to make good contact with the cooktop.
Gauge
How a pan feels in the hand is one way of determining weight or gauge. However, the thickness of the bottom is the important factor. To determine the gauge of the bottom, compare ruler measurements inside and outside. A recommended base thickness is between 3-6 mm.
Did this solve your problem?
Back to top
Canning Information & Tips
Acceptable water bath or pressure canners should not be oversized and should have flat bottoms. When canners do not meet these standards, cooking times may be longer and cooktops may be damaged.
On a glass-ceramic surface, the canner bottom should not extend more than one-inch beyond the cooking area. Some canners are specifically designed for use on glass-ceramic cooking surfaces.
A special canning element is available for coil surfaces. It elevates the canner which reduces trapped heat. This prevents damage to the porcelain surface and drip bowls.
When canning, use the HI heat setting just until the water comes to a boil or pressure is reached in the canner, then reduce to the lowest heat setting that maintains the boil or pressure. If the heat is not turned down, damage to the cooktop may occur.
Check with your local Extension Service or a manufacturer of glass jars for the latest canning information.
Back to top
Comparing the Four Types of Electric Cooktops
| | Convention Coil | Halogen | Radiant | Induction |
| PERFORMANCE |
| Heating Speed |
| Large amount of feed | V | G | G | V |
| Small amount of food | V | G | G | V |
| Frying | G | G | G | V |
| Others |
| Temperature recovery after adding liquid to food | V | G | V | V |
| Responsiveness to controls | G | A | A | V |
| Energy usage | V | G | V | V |
| Ability to maintain low constant temperature | A | A | G | V |
| |
| DESIGN |
| Options |
| |
| Thermal protectors |
| Features |
| Cooks with retained heat |
| Recommending for canning |
| |
| COMMENTS |
| Cookware recommended | A,D | B | B | C |
| Cleanability | E | E | F | G |
| Temperature of surface | H | H | H | I |
CODE: V = Very Good | G = Good | A = Acceptable
Comments:
A. Works best with flat-bottomed cookware.
B. Need heavy gauge cookware with flat, stable bottoms which should match size of element or be slightly larger (up to 1 inch all around)
C. Cookware must be made of a ferromagnetic material. Performs satisfactorily with warped or uneven cookware.
D. Most tolerant of cookware used.
E. Spillovers can cook onto drip pans.
F. Spills flow to cooler surface around element; easy to clean.
G. Spillovers don't burn onto cooktop; easier to clean.
H. Heating element/areas hot; areas surrounding remain cooler.
I. Coolest cooking surface; any heat is conducted away from hot cookware.
NOTE
While performance comparisons reflect general differences in types of cooktops, actual testing was done using similar size and wattage of the various elements.
|
Get the highest level of expert service from certified Maytag technicians.
Schedule service online
Email, call or write to us by mail, for U.S. and International products.
