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1. Remove the cooktop. Turn the power off first if your husband has no life insurance. Leave it on if you will become a rich widow.
2. Measure the opening.
3. Find a new cooktop that you like and appears to have the correct dimensions. Call tech support and confirm dimensions. Measure the unit in the store to confirm dimensions.
4. Consider an induction cooktop as the replacement.
This! No, no, no to calrods!
But with induction, you need pots with magnetic bottoms.
Is it because it's a proven, highly reliable, low cost technology that can be purchased in a wide variety of styles, is virtually impossible to damage, where if you do finally need to replace a heating element after 40 years you can do it yourself in half an hour for <$30, and will work superbly with every known type of metal pan, so you don't have to replace your pans?
Is it because it's a proven, highly reliable, low cost technology that can be purchased in a wide variety of styles, is virtually impossible to damage, where if you do finally need to replace a heating element after 40 years you can do it yourself in half an hour for <$30, and will work superbly with every known type of metal pan, so you don't have to replace your pans?
Sounds pretty awful to me.
Electric is a poor way to cook. The heat is not fast or responsive, and those old fashioned coils and metal dishes they are set into are a royal pain to clean. I’ve cooked on gas. Electric coil, electric glasstop, cast iron and induction. Induction is the best, but gas is good too.
Electric is a poor way to cook. The heat is not fast or responsive, and those old fashioned coils and metal dishes they are set into are a royal pain to clean. I’ve cooked on gas. Electric coil, electric glasstop, cast iron and induction. Induction is the best, but gas is good too.
Electric is not “a poor way to cook”.
I won’t have a gas range, due to the safety issue. (Just had a house explosion here due to gas range) so for me, electric is the way to go. I’ve never had a single problem cooking perfectly cooked foods, on either my current glass top range, or my old electric coil range. I do prefer the glass top though, simply due to the fact that it it is so much better looking. And I have a lot more work space. I would have to give up a lot of my cookware in order to use induction, and I’m simply not prepared to do that at this point. But I know people do love them.
Electric is not “a poor way to cook”.
I won’t have a gas range, due to the safety issue. (Just had a house explosion here due to gas range) so for me, electric is the way to go. I’ve never had a single problem cooking perfectly cooked foods, on either my current glass top range, or my old electric coil range. I do prefer the glass top though, simply due to the fact that it it is so much better looking. And I have a lot more work space. I would have to give up a lot of my cookware in order to use induction, and I’m simply not prepared to do that at this point. But I know people do love them.
If you ever get a chance to cook on induction, I recommend doing so. You will see for yourself.
I cooked on electric for years. Since the heat is not responsive, the way gas or induction are, you have to figure out workarounds. My workaround was to start off on medium heat, and keep the setting there. Others start two burners, one hot, and one medium or low. After the initial sear on high, they move the pan to the low burner. Boiling water for tea or pasta takes forever. I know this, because I did it from 1986 to 2014, on five different electric cooktops.
If you wish to compare, buy a good quality induction plug in burner with a boost function, and boil a pot of water. Use it for a stir fry, or a saute.
Sure, you can get good meals with an electric cooktop or range. I did it too! But when we moved, I wanted gas. When, instead, I got another glasstop electric, we bought a replacement induction, and I love how well it works. And I don’t have the cleaning issues I had with the old glasstop, either.
If you ever get a chance to cook on induction, I recommend doing so. You will see for yourself.
I cooked on electric for years. Since the heat is not responsive, the way gas or induction are, you have to figure out workarounds. My workaround was to start off on medium heat, and keep the setting there. Others start two burners, one hot, and one medium or low. After the initial sear on high, they move the pan to the low burner. Boiling water for tea or pasta takes forever. I know this, because I did it from 1986 to 2014, on five different electric cooktops.
If you wish to compare, buy a good quality induction plug in burner with a boost function, and boil a pot of water. Use it for a stir fry, or a saute.
Sure, you can get good meals with an electric cooktop or range. I did it too! But when we moved, I wanted gas. When, instead, I got another glasstop electric, we bought a replacement induction, and I love how well it works. And I don’t have the cleaning issues I had with the old glasstop, either.
I’ve HAVE cooked on it. There’s not enough difference for me to make me go that route and give up several of my favorite pieces of cookware. I have a brand new LG pro bake oven range, that I love. Very happy with it, and no plans to get anything else for many years.
Last edited by ChessieMom; 01-05-2019 at 11:35 AM..
Like many, I prefer a gas stove. Ovens don't really matter that much, since you don't often need to change the heat level and have a quick response.
However, most of my life I have lived in places with electric cooktops instead. Almost all of these have been the old standby calrod coils. After about a week you learn how to work with their characteristics.
I have on occasion wrestled with the induction cooktops, but I have not seen the dramatically better behavior that I see when I cook with gas. Since you have to use the right kind of cookware, and you have the fragile glass top, for me the possible performance improvement does not outweigh the added initial investment and higher cost of repair should it be needed.
For reference, I have something like 30 years of experience cooking on calrod stoves, about 10 years on gas stoves. So I do know what the calrod coils are like.
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