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, Magnalite 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 Pro-Line, 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. *Brand names are registered trademarks of the respective manufacturer.