• Make sure the oven vent is not misplaced or covered. On ranges with coils (not smooth top cooktop), the oven vents from beneath the right rear burner. When the oven is in use, heat is exhausted under that coil. If the vent opening on the burner bowl is turned the wrong way, heat from the oven will divert under the cooktop, rather than out from right rear burner. For help in positioning offset vent, refer to the Use and Care Booklet. Avoid covering the right rear element with a decorative burner cover. This will cause heat to build up under the cooktop when the oven is in use.
• Check the pan size. Oversized pans will trap heat between the bottom of the pan and the cooktop; this will transfer a lot of heat to the cooktop. Your pans should not hang over more than one inch on each side of any surface burner. (e.g., on an eight inch burner the maximum pan size should not exceed ten inches. On six inch burners the pans you use should not be larger than eight inches.)
• Make sure the burners are uncovered. Covering the drip pans with aluminum foil will transfer more heat to the cooktop.
• Check the type of burners. On ranges with cast iron solid disk burners, the transfer of heat from those burners to the cooktop can be significant and the cooktop can become very hot. Caution should be used with these type burners.
• Check the type of drip pans. Dark or porcelain drip pans can conduct more burner heat to the cooktop than bright aluminum drip pans under your coil surface elements.
• On most gas ranges, the oven is usually vented up through the back-splash and heat from the oven is directed downward. This may make the cooktop hot if you bake, broil, or roast for an extended period.
• Check the pan size. If you use an oversized pan, heat will be trapped between the bottom of the pan and the cooktop and transfer a lot of heat to the cooktop. Your pans should not hang over more than one inch on each side of any surface burner.