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the electric metal rod ranges were much better than today's glass tops. try stir frying chinese or searing scallops like a frenchman on a glasstop, it SUCKS. gas trumps both, but if had to choose i'd go with an old rod range over glass.
[quote=Stagemomma;44550126]How on earth can something spilled on the stove go 'undetected'?
It's very easy for something to go undectected if there are more adults living in the house and only one (me) who does most of the cleaning. And on a black top stove it's not always easy to see if some colourless liquid has been allowed to dry on the top.
This is my main problem with these cooktops. They are not forgiving if you do not do the whole routine (clean them and then use cooktop cleaner) every time you cook on them. Besides the fact that I have lots of cast iron which I used to love to cook with and now cannot.
I see that lots of people are in my camp in not liking these new cooktops. I have to admit, tho, that in a small kitchen they are a godsend, giving you a couple of extra feet of "countertop" and I have enjoyed using them in these situations.
There is no trouble getting rid what gets burned on. Take one of those razor scrapers (uses old type single edge razor blades) and scrape it off. No trouble at all. Recommended by stove makers. We find it is the easy way to maintain the stove. There is no other way to get rid of it.
That's the best way. When I used to have a glass top, I did find that it worked best if the blade was decently new with a smooth good edge and to spray some sort of cleaner like 409 on first as a lubricant to help avoid getting scratches. Then follow up with a cloth and more 409 or use Cerama Bryte for more stubborn stuff.
We liked our glass tops, but eventually changed to gas for better control of temperature as we started cooking more complex things.
We have a gas on glass GE cooktop (a glass top with burners) and love it, though it sucks when it scratches. At our former house we had an electric ceramic (glass?) range and I loved it..way better than the ugly coils.
I like mine, all my kitchen appliances are Whirlpool. I don't miss the electric coils, drip pans, drip pan liners, etc...much easier to maintain the smooth top.
I will replace the smooth top with a gas cooktop though once I remodel the kitchen, I prefer gas cook top over any of the electric.
I don't get all the complaints about keeping a glass top clean. It takes me all of 2 minutes to clean the glass top after it has cooled down. I honestly think some people complain just to hear themselves complain.
Quote:
Originally Posted by Stagemomma
This is my main problem with these cooktops. They are not forgiving if you do not do the whole routine (clean them and then use cooktop cleaner) every time you cook on them. Besides the fact that I have lots of cast iron which I used to love to cook with and now cannot.
Why do you think you cannot use cast iron? I use cast iron all the time on my glass top stove with no issues at all. Obviously, because it is glass, I don't go banging around the pan on the stove.
Add me to the list of people who hate them. I hate cooking on them, it takes too dang long to lower the temperature I use the method someone else mentioned of moving the pan to the next burner over. I wish I had gas again, may go ahead and install a vent / make it happen when I have to replace it.
The coils are ugly as hell, but they do cook better than glass IMO... And of course gas tops them all.
I like my glass top Whirlpool. If something boils over, it doesn't go all down in the stove. I don't have to pull elements out to clean either. What I really want is a gas stove and cast iron cookware.
I use my cast iron on mine. Just really careful to put it on there carefully! It heats up fine.
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