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Electric cooktop recommendations
- Thread starter Sarge9
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My wife and I bought a glass top when our old "burner" stove died. We've regretted it ever since. The heaters "cycle" continuously and never seem to hold a constant heat. Plus she's afraid of scratching the glass. I had to returns a set of pots and pans because the bottoms were too rough for a glass top. Pot boils over and it's an instant fried mess on the glass. Can't just wipe it up immediately like an enamel top. Can't toss and replace the metal drip pans of the old-school burners. Now you've got to razor scrape the glass clean and buy "stove top" cleaner. Can't replace a bad burner by going to the local appliance store and buying another.
We've both decided never again. Next time it's enamel and burners with drip pans--if they even exist by then.
We've both decided never again. Next time it's enamel and burners with drip pans--if they even exist by then.
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Ours is electric (came with the house), same complaints as above. Another issue is you bring something to a boil then lower the heat, it will still be boiling 5 minutes later.
There is a reason the expression is "cooking with gas".
There is a reason the expression is "cooking with gas".
Most Chief's prefer gas, with elec. burners next and the nice clean, smooth top last.
My wife likes the easy clean up of the smooth top but the burners will start to loose their heat after seven years, which is common for stove and oven units, over time.
It all works for the average cook.
No need to swich to a new power source for heat, to lust boil water !!
My wife likes the easy clean up of the smooth top but the burners will start to loose their heat after seven years, which is common for stove and oven units, over time.
It all works for the average cook.
No need to swich to a new power source for heat, to lust boil water !!
I put a glass top in the last time I remodeled. The burners do cycle on and off repeatedly and each one has its own personality lol. I do like them for easy cleanup and that smooth surface lets you slide a pot over when it’s getting too hot rather than trying to control the “ flame”
Hate the glass top stove. Can’t control the heat.
Good range reports.
Rpg
Member
The glass cooktops are miserable devices if you’re actually trying to cook anything except boiled water.
I wouldn’t have one on a bet.
I wouldn’t have one on a bet.
oneeyedpete
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Main benefit of induction is faster cooking times. Downside is that you are limited to magnetic cookware and much more expensive than a coil unit.
FlyFish
Member
I can only echo the comments of others on those glass cooktops. There was one already installed in the house we're in currently, and I couldn't get rid of it fast enough.
I have only used induction cooktops in rentals we have had in France, where they're very common. I didn't particularly care for it, in part because I didn't really understand how the controls worked, but it sure did boil water in a hurry when I got it right.
FWIW, and I know you're asking about electric, I'd strongly recommend going with gas. We've installed gas (propane, as there's no natural gas service where we like to live) cooktops in our last three houses with excellent results. We currently have a 36" Wolf, and it is magnificent - my only regret is not having enough room for a 48".
I have only used induction cooktops in rentals we have had in France, where they're very common. I didn't particularly care for it, in part because I didn't really understand how the controls worked, but it sure did boil water in a hurry when I got it right.
FWIW, and I know you're asking about electric, I'd strongly recommend going with gas. We've installed gas (propane, as there's no natural gas service where we like to live) cooktops in our last three houses with excellent results. We currently have a 36" Wolf, and it is magnificent - my only regret is not having enough room for a 48".
Jon651
Member
Here's a hint I got from a friend who is a chef - glass top stoves work best for heavier cookware that absorb and retain a lot of heat. The thicker and heavier, the better - that way the cycling of the heating element has less of a momentary effect over the heat inside the pan or pot. Thinner and lighter cookware that doesn't retain a lot of heat change temp too quickly as the heating elements cycle.
So long as you are careful with them, she recommends good quality (and heavy) cast iron pans on a glass top stove and you shouldn't have any issues with those rapid temp changes. Unless you drop it...
As for my own observations about "induction" cooktops, they are tricky. Yes, they are much quicker and hold a solid temperature without that annoying cycling (some even allow you to set a specific temp in degrees) which is a bonus, but if you are the type who moves or lifts a pan frequently you will have to get used to how induction works with that. Every time you remove the pan from the burner - even for a moment - many of them go into stand-by mode and you have to restart the burner when you put the pan back down.
You will need to be aware that not all pans are induction-capable. The bottom of the pan must be magnetic in order for it to work on an induction cooktop - all-aluminum, glass and ceramic pans will not work. All-carbon steel (but not necessarily stainless steel) and cast iron (even the thinner cast iron) are the best because they are ferrous throughout.
It also should be mentioned that an induction burner generates no heat of its own. If you lift a hot pan off an active burner, the only heat will be whatever is transmitted back to the burner from the hot pan. This means if you spill anything onto an empty burner - even one you were just using - nothing will burn onto the cooktop or surface.
There's my two cents worth!
So long as you are careful with them, she recommends good quality (and heavy) cast iron pans on a glass top stove and you shouldn't have any issues with those rapid temp changes. Unless you drop it...
As for my own observations about "induction" cooktops, they are tricky. Yes, they are much quicker and hold a solid temperature without that annoying cycling (some even allow you to set a specific temp in degrees) which is a bonus, but if you are the type who moves or lifts a pan frequently you will have to get used to how induction works with that. Every time you remove the pan from the burner - even for a moment - many of them go into stand-by mode and you have to restart the burner when you put the pan back down.
You will need to be aware that not all pans are induction-capable. The bottom of the pan must be magnetic in order for it to work on an induction cooktop - all-aluminum, glass and ceramic pans will not work. All-carbon steel (but not necessarily stainless steel) and cast iron (even the thinner cast iron) are the best because they are ferrous throughout.
It also should be mentioned that an induction burner generates no heat of its own. If you lift a hot pan off an active burner, the only heat will be whatever is transmitted back to the burner from the hot pan. This means if you spill anything onto an empty burner - even one you were just using - nothing will burn onto the cooktop or surface.
There's my two cents worth!
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Add me to the list that despises glass cooktops. Also avoid the ones that have pushbutton or touch controls. They are maddeningly fiddly. Get one with old school knobs.
I'm on my third ceramic top stove and have learned how to use it.
My biggest gripe is cast iron pans are a no-n.
I prefer gas over electric ranges.
My biggest gripe is cast iron pans are a no-n.
I prefer gas over electric ranges.
akoda
Member
We have induction and absolutely love it, build water in less than a minute. We put paper down on cooktop when doing something potentially messy, like Chilli, or stew, makes for an easy cleanup
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Having worked with commercial appliances for almost 45 years, I would never put a glass cooktop in a house. Induction is fine and used more and more. If You notice on the TV, only single units are used. Very expensive to repair the domestic models. Most restaurants have only single units and buy new rather than repair. Several manufacturers require shipping to Their repair station. Glasstops look good, and thats about it.
Maddog 521
Member
I guess I am an exception to the rule with the glass top. It was here when we bought the house in 13 and it was 11 years old then. We must of got lucky and got a good one because we haven't had any problems and we can regulate the temperature of the burners with no problems at all.
Sistema1927
US Veteran
I will also chime in in favor of glass cook tops. I replaced a nasty old cook top with a GE glass top, and it does a great job and is very easy to keep clean.
JET4
Member
We remodeled our kitchen a few years back. Put in all new appliances. The glass top stove has got to be one of the worst mistake I've made in my life.
I'm not a fan of gas anything in a house. I could never cook well on gas, and it seems every week there's a video of someone's house blowing to smithereens from a gas leak. I know the odds are remote, but I can reduce those odds to zero by not using gas.
I installed a glass top seven years ago when we bought our current house. For the most part I'm happy with it. Easy to clean, even with burned on spills (0000 steel wool doesn't scratch it). My only real gripe is the slow response when adjusting the temperature.
If it was possible I would would prefer to have a gas range for cooking.
If it was possible I would would prefer to have a gas range for cooking.
