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Lift pots and pans on and off the cooktop. Sliding pots, pans and skillets that have aluminum or copper bases could leave permanent scratches and marks on the cooktop.

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Use cookware about the same size as the surface cooking area. Cookware should not extend more than 1 in. (2.5 cm) outside the area.

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It even has a diagram, so apparently it's best not to use cookware that's too big. Our particular model is just a 4 burner one, but each of the 4 burners is a different size, with the largest of the four being a dual element burner. And in the canning instructions, it also says to use only flat bottomed canners

I understand about the advantages of gas that you mentioned and tend to agree; however, once accustomed to electric, I've found I prefer it because I know just which setting to turn the knob to for different things; i.e., I turn the knob to the same place every time for sausage, fried eggs, etc. and know I'll have the right heat without even looking at a burner.

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