Glass-ceramic cooktop panel with the reflection of a cleaning agent

Care? Cleaning? We prefer to use the term beauty tips.

We wouldn’t go so far as to say that cleaning SCHOTT CERAN® is just as fun as cooking on it, however we can assure you that you’ll be able to clean our carefree glass-ceramic cooktop panels in no time at all. Usually, you won’t need to spend hardly any time at all to make sure that our glass-ceramic cooktop panels look just like new for many years to come.
A soiled cooktop panel can be cleaned using a cleaning scraper
For thorough cleaning, you should first remove the hardened residue and burned-in food remains using the right type of metal scraper.
A cleaning liquid is dropped onto the cooking zone for cleaning
Now add a few drops of an appropriate glass-ceramic cleaner to the cold SCHOTT CERAN® cooktop panel…
A cleaning agent is to be applied to the cooking zone with a paper towel
… and rub them in using a paper towel.
The cooktop is to be rubbed with a clean cloth
Then, rub the cooktop panel with a damp towel and dry it with a clean cloth. Finished!

A clean affair: cleaning tips for you to follow.

For all those who like to stick to the right recipe in the kitchen, we have put together these helpful cleaning and maintenance tips in a simple overview. We recommend that you download these instructions right away and store them for reference. SCHOTT CERAN® is easier to clean than nearly any other material.
A cooking pot on an induction range with SCHOTT CERAN®

Not every pot is perfect.

Yes, there is a lid for every pot. But not all cookware can be used with a SCHOTT CERAN® glass-ceramic cooktop panel. To obtain the best possible results, you should use stainless steel or enameled steel cookware. We don’t recommend using pots that have a purely copper or aluminum bottom either, because they can leave traces on the surface that often cannot be removed.

Cooking with induction is a unique method. With this technology, the heat is generated directly inside the bottom of the pot by an alternating magnetic field. In this case, the cookware needs to be ferromagnetic. What does that mean? You’ll find out in the next paragraph.
A magnet is held next to the bottom of the pot to determine whether it can be magnetized

Do the induction test. 

To successfully cook with induction, your cookware must be suitable for use with this cooking technique. You can find out whether this is the case with your pots and pans quite easily: just hold a magnet up to the bottom of the cookware. If it “sticks,” then the bottom of the pot is made of ferromagnetic material and can be used to cook on an induction range.
Graphic of a cooking pot in profile view of an illustrated cooktop panel
Graphic of a cooking pot with the right bottom thickness
Graphic of a cooking pot with a concave bottom
Graphic of a cooking pot with a convex bottom
Graphic of a cooking pot that is too large in diameter
Graphic of a cooking pot that is too small in diameter
The perfect bottom of a pot is made of either stainless steel or enameled steel. In its cold state, it has a slightly concave underside and fits onto the cooking zone just perfectly, regardless of whether it is round or square. Flexible induction cooking zones, on the other hand, automatically detect the size and position of the cookware and heat it up at exactly this position.
Make sure your pot has the right bottom thickness. For enameled steel, it should be 2–3 mm, for stainless steel pots with a sandwich bottom, the recommended thickness is 4–6 mm.
In its cold state, the bottom of the pot should be slightly concave, which means curved upward. Once it gets hot, it will expand and then lie flat on the cooktop panel. Nevertheless, the curve shouldn’t be too severe because then there will be too much of a gap between the cooktop panel and the bottom of the pot.
If the bottom of the pot is convex, or curved outward, it won’t lie flat. Valuable heat energy will then escape along the sides, and the food won’t be cooked evenly.
If the diameter of the bottom of the pot exceeds that of the cooking zone, your food won’t be heated up sufficiently and will therefore take longer to cook.
The diameter of the pot shouldn’t be smaller than the distance across the cooking zone; otherwise the heat energy will escape unused.

Suitable based on experience: the right cleaning agents

To make sure that you’ll always enjoy our products to the fullest, we regularly test a number of cleaning agents’ suitability for use with SCHOTT CERAN® cooktop panels. A cleaning product will not be issued the SCHOTT test seal until we know that this product cleans well and doesn’t damage either the decor or the glass-ceramic surface. We have put together a list of the appropriate cleaning agents for your use.
  • Country
*Detergent that protects against sugar
**Protective detergent