Radiant Cooktops & Ranges - Cookware Name Brands

Compatible cookware for radiant cooktops should be made of:

 

  • Stainless Steel

  • Heavy-Weight Aluminum

  • Copper Bottom (can leave residues on the cooktop that appear as scratches)

  • Porcelain/Enamel coated pans (do not let boil dry!)

  • Carbon Steel

  • Titanium

 

For more information, visit: Range - Cookware Used on a Radiant Smooth Glass Cooktop.The following are some examples of brands of cookware that may be able to be used with radiant cooktops. We do not recommend or suggest any specific "brand" of cookware. Check with the manufacturer if the product label does not indicate that it can be used with radiant/glass cooktops.

 

  • Spanscan - Aluminum with ceramic titanium non-stick finish

  • Tramontina - Stainless steel (sterling III)

  • Belgique - Stainless steel

  • Farberware - Aluminum (flat bottom)

  • Steel-ease - by Meyer Co., Stainless steel

  • Amway - Stainless steel

  • Magnalite Classic - Stainless steel

  • Revere-ware - Aluminum (not copper bottom)

  • All-Clad Stainless - Stainless steel w/aluminum core

  • Magnalite Professional - Stainless steel w/copper core

 

Note:

 

  • Use pans of correct diameter only. They should be slightly larger than the element so spillovers won't bake onto the element. The pan base should not overhang more than 1 inch beyond the surface of the element. EXCEPTION: Most canners will extend more than 1 inch. (Since they are normally used at a lower temperature once they reach pressure, this is not a problem.)

  • Some cookware manufacturers recommend the use of their griddles that extend across 2 burners. If recommended by the cookware manufacturer that it is acceptable for radiant cooktops, then it may be used on GE Appliances radiant products.

  • Use of a Wok - We recommend the use of a flat-bottomed wok. The bottom should have the same diameter as the surface unit to ensure proper contact.

  • Use of Pressure Cookers - Pressure cookers and canners are basically the same thing. The difference is that usually the pressure cookers can be relatively small (in volume and bottom diameter). Canners are usually larger in volume and bottom diameter.