Ceramic (glass) cooktops--Which pots can be used?

Discussion in 'Home Repair' started by Lew, May 16, 2004.

  1. Lew

    Lew Guest

    We are considering installing a GE electric ceramic cooktop range, but
    some of the useage instructions have us worried. Our favorite pots are
    enameled cast iron European pots (Creuset) that work very well on our
    old electric coil elements stove. We also have some cast iron pots
    that are not enameled on the bottom but are reasonable smooth.

    The instructions say not to use either of these. The ones without
    enamel bottoms could scratch, and even the enameled ones could heat up
    too much and trip the heat-control mechanism in the cooktop.

    Does anyone have experience with this situation, or advice on whether
    these pots can be used safely?

    I'd hate to have to buy all new pots!

    TIA.

    Lew
     
    Lew, May 16, 2004
    #1
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  2. Lew

    wayne Guest

    the only probelm that I have read is that the pots need to be smooth and
    flat.
    Smooth is easy to tell flat all you need to do is to take a metal ruler and
    put it on it's edge many pans will go up in the middle causing poor heat
    transfer!


    This is what it says

    What kind of cookware should be used with a ceramic glass smoothtop cooktop?
    Medium or heavy weight metal cookware; such as stainless steel, aluminum or
    copper-bottomed pots, are recommended for use with a smoothtop cooktop. Pans
    with flat, smooth bottom surfaces create the best contact with the glass,
    and provide the most efficient heating. For best operation, glass, ceramic
    and cast iron cookware are not recommended.

    I am not sure why the cast iron is not recommended?
    I would contact GE and ask them!

    Wayne
    '
    "Lew" <> wrote in message
    news:...
    > We are considering installing a GE electric ceramic cooktop range, but
    > some of the useage instructions have us worried. Our favorite pots are
    > enameled cast iron European pots (Creuset) that work very well on our
    > old electric coil elements stove. We also have some cast iron pots
    > that are not enameled on the bottom but are reasonable smooth.
    >
    > The instructions say not to use either of these. The ones without
    > enamel bottoms could scratch, and even the enameled ones could heat up
    > too much and trip the heat-control mechanism in the cooktop.
    >
    > Does anyone have experience with this situation, or advice on whether
    > these pots can be used safely?
    >
    > I'd hate to have to buy all new pots!
    >
    > TIA.
    >
    > Lew
     
    wayne, May 16, 2004
    #2
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  3. "Lew" <> wrote in message
    news:...
    > We are considering installing a GE electric ceramic cooktop range, but
    > some of the useage instructions have us worried. Our favorite pots are
    > enameled cast iron European pots (Creuset) that work very well on our
    > old electric coil elements stove. We also have some cast iron pots
    > that are not enameled on the bottom but are reasonable smooth.
    >
    > The instructions say not to use either of these. The ones without
    > enamel bottoms could scratch, and even the enameled ones could heat up
    > too much and trip the heat-control mechanism in the cooktop.
    >
    > Does anyone have experience with this situation, or advice on whether
    > these pots can be used safely?
    >
    > I'd hate to have to buy all new pots!
    >
    > TIA.


    When we moved to a new house and installed a GE ceramic top range we ran
    into exactly the same problem.
    I had looked around for someplace that could glaze the old pots, but was
    unsuccesful

    Our daughter was the beneficiary of the cast iron bottom Creuset pots and we
    replaced those with the equivalent styles with an enameled bottom. These
    have been in use for 5 plus years and there are no problems. The Creuset web
    site says not to slide either style on the top. Easier said than done-some
    of those pots are pretty heavy especially when filled and you are trying to
    reach a back burner. The major problem is avoiding scratching the cooktop. A
    scratch will set up a stress point that may crack the top and those tops are
    not cheap.

    I would think that the smaller lighter pots that you can put down on the
    surface without sliding would be OK. The biggest feature of a pot on a
    ceramic top is that the bottom is flat. I think that any of the Creuset pots
    would meet that requirement.

    Charlie
     
    Charlie Bress, May 17, 2004
    #3
  4. Lew

    Katra Guest

    In article <>,
    (Lew) wrote:

    > We are considering installing a GE electric ceramic cooktop range, but
    > some of the useage instructions have us worried. Our favorite pots are
    > enameled cast iron European pots (Creuset) that work very well on our
    > old electric coil elements stove. We also have some cast iron pots
    > that are not enameled on the bottom but are reasonable smooth.
    >
    > The instructions say not to use either of these. The ones without
    > enamel bottoms could scratch, and even the enameled ones could heat up
    > too much and trip the heat-control mechanism in the cooktop.
    >
    > Does anyone have experience with this situation, or advice on whether
    > these pots can be used safely?
    >
    > I'd hate to have to buy all new pots!
    >
    > TIA.
    >
    > Lew


    I use all the same pots on mine that I did before... Cast iron is the
    one I use the most, and I've not had any problems. I just make sure that
    the pot fits the burner. ;-)

    And I don't slide my pans.....

    K.

    --
    Sprout the Mung Bean to reply...

    >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<


    http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
     
    Katra, May 17, 2004
    #4
  5. Lew

    Peter Aitken Guest

    "Lew" <> wrote in message
    news:...
    > We are considering installing a GE electric ceramic cooktop range, but
    > some of the useage instructions have us worried. Our favorite pots are
    > enameled cast iron European pots (Creuset) that work very well on our
    > old electric coil elements stove. We also have some cast iron pots
    > that are not enameled on the bottom but are reasonable smooth.
    >
    > The instructions say not to use either of these. The ones without
    > enamel bottoms could scratch, and even the enameled ones could heat up
    > too much and trip the heat-control mechanism in the cooktop.
    >
    > Does anyone have experience with this situation, or advice on whether
    > these pots can be used safely?
    >
    > I'd hate to have to buy all new pots!
    >


    I have a Dacor smoothtop and have successfully used cast iron and le Creuset
    for years. I have some scratches but so what? It's a stove, not a museum
    piece. If the heat control mechanism is tripped, again - so what? It just
    cycles the element off briefly to keep it from being damaged. The only
    problems I have had is with pots whose bottoms are way off flat. You do not
    need perfectly flat bottoms on your pots, but if it is too far off it does
    not work well.

    GE may be different, although I doubt it.


    --
    Peter Aitken

    Remove the crap from my email address before using.
     
    Peter Aitken, May 17, 2004
    #5
  6. Lew

    limey Guest

    "Katra" wrote in message
    >
    > I use all the same pots on mine that I did before... Cast iron is the
    > one I use the most, and I've not had any problems. I just make sure that
    > the pot fits the burner. ;-)
    >
    > And I don't slide my pans.....
    >
    > K.

    I use all my same pots, too, including cast iron frypans and unenameled Le
    Creuset. I've pitched pots which have warped, since the bottoms need to be
    flush with the burners. I don't slide my pans either, and match the size
    of the pot to the burner as much as possible. Just use common-sense care
    and don't crash the pots around.

    Dora

    Dora
     
    limey, May 17, 2004
    #6
  7. Lew

    Wayne Guest

    (Lew) wrote in news:4bba0648.0405161440.3706bc90
    @posting.google.com:

    > We are considering installing a GE electric ceramic cooktop range, but
    > some of the useage instructions have us worried. Our favorite pots are
    > enameled cast iron European pots (Creuset) that work very well on our
    > old electric coil elements stove. We also have some cast iron pots
    > that are not enameled on the bottom but are reasonable smooth.
    >
    > The instructions say not to use either of these. The ones without
    > enamel bottoms could scratch, and even the enameled ones could heat up
    > too much and trip the heat-control mechanism in the cooktop.
    >
    > Does anyone have experience with this situation, or advice on whether
    > these pots can be used safely?
    >
    > I'd hate to have to buy all new pots!
    >
    > TIA.
    >
    > Lew
    >


    I have used almost all types of pots on our glass cooktop, including
    stainless steel, regular cast iron, Le Creuset enamelled cast (both plain
    and enamelled bottoms), Pyrex double-boiler,and annodized aluminum. I
    have avoided using regular aluminum because it is true that aluminum can
    mark the glass top and the marks can become permanent. The flattest
    bottoms are a must, houwever, for the best heat conduction.

    The only damage I have ever had was not from a pot but from a pyrex
    casserole dish that fell onto the cooktop from an overhead cabinet. It
    only left a tiny chip. The chip has never developed a crack.

    --
    Wayne in Phoenix

    Big on natural foods?? 82.38% of people die of "natural" causes.
     
    Wayne, May 17, 2004
    #7
  8. Lew

    Donald Tsang Guest

    Lew <> wrote:
    >We are considering installing a GE electric ceramic cooktop range, but
    >some of the useage instructions have us worried. [...]
    >The instructions say not to use either of these. The ones without
    >enamel bottoms could scratch, and even the enameled ones could heat up
    >too much and trip the heat-control mechanism in the cooktop.
    >
    >Does anyone have experience with this situation, or advice on whether
    >these pots can be used safely?


    Glass is pretty hard. Pretty much the only thing you have to worry about
    scratching it is aluminum oxide (aka corundum, aka sapphire, 9 on the
    Mohs hardness scale), which forms irregularly on the surface of bare
    aluminum (anodized aluminum is the same, but it's usually really smooth,
    so as long as you're not dragging heavy pot edges across your stovetop,
    you should be okay).

    If you do anything like stir-frying, I would highly suggest you get
    something that heats up and cools down quickly, like an Induction
    cooktop. I bought my wife a Sunpentown "Mr. Induction" (the higher-end
    one... SR-1881W, with a nonstick pan included), and have since bought
    several carbon-steel pots, a carbon-steel wok, and a small induction-
    compatible stainless-clad saucier I bought at Target for $14 (not
    Kitchenaid, but the cheaper Silverstone blue label).

    That said, I've never really scratched my glasstop with any of my
    pots (mostly anodized aluminum, figuring the darker surface would
    absorb the radiant heat more efficiently).

    Donald

    Donald
     
    Donald Tsang, May 17, 2004
    #8
  9. Lew

    jeff Guest

    Hi,

    A copy from Amana,

    Ranges
    What kind of cookware can I use on a glass smoothtop?

    Amana does not endorse any particular cookware brand for use on a
    smoothtop. We do not recommend using any glass, glass-ceramic,
    enamel-porcelain coated, or cast iron cookware. Small imperfections on
    the bottom of such cookware can scratch the smoothtop surface. While
    the surface is not "scratch-proof", it is highly scratch and impact
    resistant. With proper cooking utensils and care, it will continue
    looking good through years of use.

    The cookware's bottom diameter should closely match the size of the
    heating element or burner area for the best cooking efficiency. Pots
    and pans that are too large (extending more than one inch over the
    sides) may cause cooking times to increase. Pots and pans that are
    much smaller will result in energy loss and could increase the
    potential for accidents.

    We recommend using heavy-gauge metal cookware that has a smooth, flat
    bottom. The flatter the bottom surface, the better it will receive
    heat from the element and conduct heat to the food. Cookware that is
    warped or curved on the bottom will result in slow heat-up times and
    may not even boil water. Many brands feature cookware with an aluminum
    disk on the bottom, which makes good contact with the cooking surface.

    To verify if a pan has an absolutely flat bottom, take a ruler with
    you to the store when you shop. Follow these steps:
    Place a ruler along the bottom of the pan.
    Rotate the straight edge a full 360o around the bottom of the pan.
    Check for flatness in all directions.
    If you see light or a gap between the ruler and the pan bottom, the
    pan will not cook efficiently

    ***********

    A copy from Maytag,

    Glass-ceramic cooking surfaces feature electric coil elements directly
    under translucent glass. When the element is turned on, heat is
    transmitted directly up (not sideways) to the pan. A red glow from the
    coil element can be seen through the glass. The red glow will cycle on
    and off as the element cycles to maintain the selected heat setting.

    The elements of a glass-ceramic cooking surface will not respond to
    changes in heat settings as quickly as conventional coil-type
    elements. Start with a lower heat setting, then gradually increase the
    setting until the optimum temperature is reached.

    The glass-ceramic cooking area retains heat for a period of time after
    the element has been turned off. Energy can be saved by turning off
    the element early and finishing the cooking on the retained heat.

    For safety reasons, there are "Hot Surface" lights on the cooktop to
    remind users that one or more of the cooking areas is hot. The
    light(s) will remain on until the area(s) is cool to touch.

    It's a good idea to use special cookware on glass-ceramic cooking
    surfaces. When the proper cookware is used, cooking times are
    comparable to a conventional coil cooking surface. To achieve optimum
    cooking performance, use heavy gauge, flat, smooth bottom, metal pans.

    Correct Pan Flatness
    Using flat bottoms is very important, heat transfers by conduction and
    if the pan is not flat, heat is not transferred well.

    Likewise, the surface has a protective built-in temperature limiter
    which senses uneven heating. The element will cycle on and off when
    uneven heating is detected and food will take longer to cook.

    To determine if cookware is appropriate for use on a glass-ceramic
    cooktop, try these simple tests:

    Ruler Test
    Place the edge of a ruler across the bottom of the pan.
    There should not be any space between the ruler edge and the bottom of
    the pan. Bubble Test
    Put an inch of water into the pan. Place the pan on the cooktop and
    turn the control to high.
    As the water heats, observe the bubble formation. If the bubbles are
    uniform across the bottom of the pan, it is suitable for a
    glass-ceramic cooking surface.
    Uneven bubble formation indicates poor pan/cooktop contact and hot
    spots will result.
    Correct Pan Size
    Matching the size of the cookware to the cooking area is important for
    even heating. Cookware should not extend more than 1-inch beyond the
    indicated cooking zones.

    Correct Pan Material
    Consider the characteristics of the following pan materials:

    Aluminum is an excellent heat conductor. Some food will cause it to
    darken or pit. Anodizing improves stain resistance and hardness. Some
    aluminum pans cause metal marks on glass-ceramic surfaces. These marks
    need to be removed promptly to prevent damage. Brand names: Calphalon,
    Magnalite Professional*.
    Stainless Steel is a slow heat conductor if used by itself. It will
    distribute heat very well if other metals (aluminum or copper) are
    sandwiched between the stainless. Brand names: Jenn-Air, Revere
    Pro-Line, All-Clad*.
    Cast Iron is Slow to heat, but cooks very evenly once temperature is
    reached. Heavy. Needs seasoning to make cleaning easier and to prevent
    sticking and rusting. Must be very smooth, if used on glass-ceramic
    cooking surfaces.
    Porcelain-Enamel is a glass-like substance fused to metal. Heating
    characteristics depend on base material (usually aluminum, stainless
    steel, carbon steel or cast iron). Must be smooth. Brand name: Club
    Supra, LeCreuset*.
    Glass, Ceramic or Glass-Ceramic are slow heat conductors. Easy to
    clean. Some types may only be used in the oven. Not recommended on
    glass-ceramic cooktops.

    jeff
    Appliance Repair Aid
    http://www.applianceaid.com/
     
    jeff, May 18, 2004
    #9
  10. Lew

    Kim Guest

    Lew wrote:

    >We are considering installing a GE electric ceramic cooktop range, but
    >some of the useage instructions have us worried. Our favorite pots are
    >enameled cast iron European pots (Creuset) that work very well on our
    >old electric coil elements stove. We also have some cast iron pots
    >that are not enameled on the bottom but are reasonable smooth.
    >
    >The instructions say not to use either of these. The ones without
    >enamel bottoms could scratch, and even the enameled ones could heat up
    >too much and trip the heat-control mechanism in the cooktop.
    >
    >Does anyone have experience with this situation, or advice on whether
    >these pots can be used safely?
    >
    >I'd hate to have to buy all new pots!
    >
    >TIA.
    >
    >Lew
    >
    >

    I have used stainless steel (my old pots) and heavy aluminum. By far,
    the heavy aluminum heats more quickly. The only problem with most heavy
    aluminum pots is that they are not dishwasher safe. I finally bought
    Analon Titanium. They are non-stick and dishwasher safe. I keep a few
    heavy enamel covered steel for times when I don't want non-stick.

    I am a very happy camper.

    Kim

    --
    Kim, Merritt Island, Florida 32952
     
    Kim, May 18, 2004
    #10
  11. Lew

    Katra Guest

    In article <JL7qc.8$>,
    "limey" <> wrote:

    > "Katra" wrote in message
    > >
    > > I use all the same pots on mine that I did before... Cast iron is the
    > > one I use the most, and I've not had any problems. I just make sure that
    > > the pot fits the burner. ;-)
    > >
    > > And I don't slide my pans.....
    > >
    > > K.

    > I use all my same pots, too, including cast iron frypans and unenameled Le
    > Creuset. I've pitched pots which have warped, since the bottoms need to be
    > flush with the burners. I don't slide my pans either, and match the size
    > of the pot to the burner as much as possible. Just use common-sense care
    > and don't crash the pots around.
    >
    > Dora
    >
    > Dora
    >
    >


    Exactly... :)

    I tossed most of my warped pots as well, any that were convex on the
    bottom.

    K.

    --
    Sprout the Mung Bean to reply...

    >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<


    http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra
     
    Katra, May 18, 2004
    #11
  12. Lew

    Lew Guest

    Thank you all for sharing your knowledge and experience on glass
    cooktops. They look really great, but they seem to have quite a few
    more problems and precautions than do the (ugly old) bare coil
    elements, and, especially, gas. It seems that we could adjust our
    cooking procedures to the glass cooktop, but I'm calling a plumber to
    find out how much a gas supply line to the kitchen will cost. (We have
    natural gas heat and hot water.)

    You've given us much to chew over before we make our final plan.

    Thanks again.

    Lew
     
    Lew, May 18, 2004
    #12
  13. Lew

    Mary Shafer Guest

    On 18 May 2004 06:36:42 -0700, (Lew) wrote:

    > Thank you all for sharing your knowledge and experience on glass
    > cooktops. They look really great, but they seem to have quite a few
    > more problems and precautions than do the (ugly old) bare coil
    > elements, and, especially, gas. It seems that we could adjust our
    > cooking procedures to the glass cooktop, but I'm calling a plumber to
    > find out how much a gas supply line to the kitchen will cost. (We have
    > natural gas heat and hot water.)


    I really prefer gas, because you can look at the flame and know
    whether it's right or not. Plus, any change you make is almost
    instant. I find cooking on electric burners very frustrating, but I'm
    assured by those who have changed over that it can be learned fairly
    quickly.

    If you decide to get a gas cooktop, be sure to consider the ones that
    have different sized burners. The cooktop in my new house, a 36-in.
    gas GE cooktop with five burners, has three burner sizes. These are
    simmer (small), regular, and extra hot (large). I haven't unpacked
    the manual, so I can't tell you the BTUs of each, but I can tell you
    the large burner boils water for pasta very quickly and the small
    burners do a good job simmering the sauce.

    There's one really annoying thing about the GE, though. It has the
    piezo pilot lights and the dial positions for using them are marked
    "LITE", not "LIGHT". This peeves me every time I see it, as I think
    it cheapens my cooktop.

    Mary

    --
    Mary Shafer Retired aerospace research engineer
     
    Mary Shafer, May 22, 2004
    #13
  14. Lew

    Jim Yanik Guest

    Mary Shafer <> wrote in
    news::

    > On 18 May 2004 06:36:42 -0700, (Lew) wrote:
    >
    >> Thank you all for sharing your knowledge and experience on glass
    >> cooktops. They look really great, but they seem to have quite a few
    >> more problems and precautions than do the (ugly old) bare coil
    >> elements, and, especially, gas. It seems that we could adjust our
    >> cooking procedures to the glass cooktop, but I'm calling a plumber to
    >> find out how much a gas supply line to the kitchen will cost. (We have
    >> natural gas heat and hot water.)

    >
    > I really prefer gas, because you can look at the flame and know
    > whether it's right or not. Plus, any change you make is almost
    > instant. I find cooking on electric burners very frustrating, but I'm
    > assured by those who have changed over that it can be learned fairly
    > quickly.
    >
    > If you decide to get a gas cooktop, be sure to consider the ones that
    > have different sized burners. The cooktop in my new house, a 36-in.
    > gas GE cooktop with five burners, has three burner sizes. These are
    > simmer (small), regular, and extra hot (large). I haven't unpacked
    > the manual, so I can't tell you the BTUs of each, but I can tell you
    > the large burner boils water for pasta very quickly and the small
    > burners do a good job simmering the sauce.
    >
    > There's one really annoying thing about the GE, though. It has the
    > piezo pilot lights and the dial positions for using them are marked
    > "LITE", not "LIGHT". This peeves me every time I see it, as I think
    > it cheapens my cooktop.
    >
    > Mary
    >


    I wonder why they don't make a gas cooktop with burners that have more than
    one burner ring? If you had a couple of burners with 2-3 progressively
    larger concentric burner rings,you could have more flexibility as to size
    of pot that can be used on each position.Probably cost,although I think for
    a premium stove,the extra cost would not be that great.

    Comments welcome,but be nice. :)

    --
    Jim Yanik
    jyanik-at-kua.net
     
    Jim Yanik, May 22, 2004
    #14
  15. Lew

    JWC Guest

    On Sat, 22 May 2004 00:44:38 +0000 (UTC), Jim Yanik <>
    wrote:


    >>

    >
    >I wonder why they don't make a gas cooktop with burners that have more than
    >one burner ring? If you had a couple of burners with 2-3 progressively
    >larger concentric burner rings,you could have more flexibility as to size
    >of pot that can be used on each position.Probably cost,although I think for
    >a premium stove,the extra cost would not be that great.
    >
    >Comments welcome,but be nice. :)


    We have a 3 year old Maytag with 5 burner rings, Four are regular and
    on is a warmer. One burner, front left, does have dual rings. While
    I have no specific evidence, we believe that when the burner is set
    to "Large" the inner burner does not get as hot as the outer one.
     
    JWC, May 22, 2004
    #15
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