PSA for Glasstop Stove owners

[Codewiz]

Induction cook tops need to DIAF. They cater to one group only, the "looks are more important than function" bunch.

You have no idea what you are talking about.....

Choices:
Gas
Electric
Induction

Many places do not have gas. For instance, my area. No one has gas. So that leaves electric or induction. My range actually has both. 2 burners are electric and 2 are induction.

Induction is FAR FAR better than just electric. Better control of temperature. Less chance of burning yourself. Safer around kids. Uses less power

Actually there is NOTHING(outside of cookware that isn't compatible) electric has over induction.

 

[Mike Gayner]

Induction cook tops need to DIAF. They cater to one group only, the "looks are more important than function" bunch.

Gas widely used in a lot of places in the world. Gas isn't that common here, so almost everybody has electric stoves/ovens. Induction is excellent with the right cookware. We have a ceramic electric here, and it does the trick.

 

[MagnusTheBrewer]

I think it's kind of cool, and can't be that hard to make, the tricky part is finding rails for it but I'm sure there must be something out there at the hardware store that would work. It only extends like 2 feet or so, so the rail does not need to be visible on the part that gets exposed.

What would be really hax is if you put a nut or bolt in a glass of water and put it on top of that counter when it's over the induction coil and that water would start to boil. People would be like "wtf?".

Why do I get the feeling these people never enter their kitchen except when they're showing someone how arty/cool it is?

 

[Mike Gayner]

Why do I get the feeling these people never enter their kitchen except when they're showing someone how arty/cool it is?

Because you're a pretentious asshole?

 

[BoomerD]

Who knew you just scrape off the caked on grease with a razor? I had a large circle of crud that would not come off using the Ceramabrite glasstop cleaner, no matter how hard I tried...

On the back of the label, it suggested using their scraper for difficult to remove grease stains...

http://www.amazon.com/Cerama-Bryte-S...ef=pd_sim_hg_7

after looking at this on Amazon, it is basically a plastic scrapper with a blade...I found my blade scraper in the junk drawer, sprayed some degreaser and 15 minutes later, the stove top looked brand new...

I was a little hesitant about scratching, but there wasn't a single scratch from doing this...

My glasstop is about 8 years old and it literally looks almost new again...

I thought the grey circles that outline the burner had a faded or worn off...they were just covered by the grease stains...

RTFM! Our (2005) GE range has a glass cook-top and they tell you right in the manual to use a single-edge razor blade (very carefully) to remove stubborn, cooked on food/stains.

 

[MagnusTheBrewer]

You have no idea what you are talking about.....

Choices:
Gas
Electric
Induction

Many places do not have gas. For instance, my area. No one has gas. So that leaves electric or induction. My range actually has both. 2 burners are electric and 2 are induction.

Induction is FAR FAR better than just electric. Better control of temperature. Less chance of burning yourself. Safer around kids. Uses less power

Actually there is NOTHING(outside of cookware that isn't compatible) electric has over induction.

You left out a few.
Butane
Solar
wood/charcoal
Propane
Steam
Quartz
Just to name a few off the top of my head.

Burning yourself or the kids is a function of understanding and knowing the equipment. Either you or the kids only burn themselves once before you or they learn. Basing the purchase of kitchen equipment on safety is silly. I don't like induction based on my use of it over the course of feeding people professionally for over 30 years but, what do I know. If you like over priced and under performing technology, go right ahead. I still like AMD processors.

 

[MagnusTheBrewer]

Because you're a pretentious asshole?

No, because I'm an experienced professional asshole.

 

[0roo0roo]

That's like an adaptation for lack of room in a room that has no need for it. It's silly and over the top. Why can I never find these kind of people with more money than brains to invest in a real restaurant?

its from grand designs, uk tv show.
but yea they kinda were spending money pretty heavily..but that comes with the territory, building on a tiny plot they had 2k square feet only. almost 1 million dollar budget gets you that kind of silliness on a tiny plot next to a railway. the show is interesting if only to see how much regulation people have to get around to get stuff done in the uk.

http://www.channel4.com/programmes/grand-designs/episode-guide/series-7/episode-6

 

[MagnusTheBrewer]

Because you have to be insane to invest in a restaurant. Twice as insane to cook in one.

I know you're in the business. You can't deny either statement

Both are true but, the amount of money I see some folks invest in homes/cars/fashion makes me think I should be able to convince some of them to advance the art of dining.

 

[MagnusTheBrewer]

its from grand designs, uk tv show.
but yea they kinda were spending money pretty heavily..but that comes with the territory, building on a tiny plot they had 2k square feet only. almost 1 million dollar budget gets you that kind of silliness on a tiny plot next to a railway. the show is interesting if only to see how much regulation people have to get around to get stuff done in the uk.

http://www.channel4.com/programmes/grand-designs/episode-guide/series-7/episode-6

I hear that. I remember a This Old House series of episodes on a townhouse in London that cost a shit load of money and had to be re done part way through to comply with rules regarding changing the roof line. If it was me, I'd seriously have taken the 1.5 million and invested it most anyplace but London.

 

[Howard]

Gas is for a cottage or camper. I have never seen a gas stove in a house here. But yeah I do enjoy stuff that's been cooked with gas better normally. That's what the BBQ, or going camping is for.

As for induction, so they're actually not that good for cooking? I always had the impression they were better and more efficient as the energy is concentrated on the pan/pot.

I suggest you get multiple opinions.

 

[MarkXIX]

Been removing burnt on crud on my ceramic cook top with a razor blade for years.

Pretty sure ceramic is harder than razor blades, but it's not like you're taking the blade and placing it perpendicular to the surface and cutting. You're using it to scrape at a steep angle.

 

[mugs]

Induction cook tops need to DIAF. They cater to one group only, the "looks are more important than function" bunch.

... but they look stupid.

 

[WelshBloke]

What's the problem with induction?

Obviously you have to have compatible cookware but other than that?

On the stovetop you are only heating the pot anyway so I would have thought that the heat source would be fairly irrelevant. Do they not get hot enough? (or go low enough?). I know that they are supposed to be very responsive so that would seem an advantage over regular electric rings.

 

[BUTCH1]

My range (Frigidaire convection) instructions also said to use a razor for cooked on grime, I've always used them, makes cleanup much easier..

 

[Codewiz]

You left out a few.
Butane
Solar
wood/charcoal
Propane
Steam
Quartz
Just to name a few off the top of my head.

Burning yourself or the kids is a function of understanding and knowing the equipment. Either you or the kids only burn themselves once before you or they learn. Basing the purchase of kitchen equipment on safety is silly. I don't like induction based on my use of it over the course of feeding people professionally for over 30 years but, what do I know. If you like over priced and under performing technology, go right ahead. I still like AMD processors.

Can you do me a favor. I am having trouble finding percentages of those ranges that are available on the market. Additionally how many are in homes.

Oh right, they are obscure(outside of propane which is gas BTW). You have propane or natural gas. Neither are available in my area.

So let me ask this in a simple way that maybe you can reply with a sensible answer.

Out of the three COMMON range heating mechanisms, can you rank them in effectiveness?

BTW, I never said safety was the ONLY consideration. You are cherry picking to try and make a point. It makes you look silly. Same with your above list. You just look silly.

EDIT: And my point was simple. With a home that is electric only. And considering what ranges are available for purchase at appliance stores, induction was the best range for me. However, I refused to buy electrolux or Kenmore induction due to the high costs. I paid about $300 more for my induction compared to a ceramic smoothtop range. Once again, it may not be worth it to many people due to the cookware they have. I already used enameled castiron and regular cast iron. Therefore, it make sense to me. And after cooking on electric most of my life, induction was a breathe of fresh air when it comes to temperature control. If I could have gotten gas, I likely would have due to the fact that it has better control and would have been cheaper.

 

[Mark R]

What's the problem with induction?
Obviously you have to have compatible cookware but other than that?

You're right. The main problem seems to be people not fully appreciating the need for compatible cookware.

I've tried a few induction hobs (but don't have one myself, as I currently have gas).

They are excellent - much, much better than electric (even modern halogen electric). Very responsive and controllable. Better than gas, in that you can often turn them right down, whereas gas has quite a high "minimum" setting.

Easier to clean than glass-top halogen because the glass doesn't get as hot, and easier than gas, because there are less crevices and parts for things to get stuck in.

While I wouldn't swap out a gas hob for induction, I'd certainly think about swapping out a regular electric.

 

[WelshBloke]

You're right. The main problem seems to be people not fully appreciating the need for compatible cookware.

I've tried a few induction hobs (but don't have one myself, as I currently have gas).

They are excellent - much, much better than electric (even modern halogen electric). Very responsive and controllable. Better than gas, in that you can often turn them right down, whereas gas has quite a high "minimum" setting.

Easier to clean than glass-top halogen because the glass doesn't get as hot, and easier than gas, because there are less crevices and parts for things to get stuck in.

While I wouldn't swap out a gas hob for induction, I'd certainly think about swapping out a regular electric.

Cheers for that. I have gas and I am pretty happy with it although the two issues you mentioned (not going low enough and being a pain in the arse to clean) have certainly annoyed me at times.

 

[IndyColtsFan]

Haven't read the whole thread yet to see if this is mentioned, but here is a hint: Magic Eraser.

 

[DrPizza]

Can you do me a favor. I am having trouble finding percentages of those ranges that are available on the market. Additionally how many are in homes.

Oh right, they are obscure(outside of propane which is gas BTW). You have propane or natural gas. Neither are available in my area.

So let me ask this in a simple way that maybe you can reply with a sensible answer.

Out of the three COMMON range heating mechanisms, can you rank them in effectiveness?

BTW, I never said safety was the ONLY consideration. You are cherry picking to try and make a point. It makes you look silly. Same with your above list. You just look silly.

EDIT: And my point was simple. With a home that is electric only. And considering what ranges are available for purchase at appliance stores, induction was the best range for me. However, I refused to buy electrolux or Kenmore induction due to the high costs. I paid about $300 more for my induction compared to a ceramic smoothtop range. Once again, it may not be worth it to many people due to the cookware they have. I already used enameled castiron and regular cast iron. Therefore, it make sense to me. And after cooking on electric most of my life, induction was a breathe of fresh air when it comes to temperature control. If I could have gotten gas, I likely would have due to the fact that it has better control and would have been cheaper.

Where the hell do you live that propane isn't available? I have difficulty believing that there's an area of the country where everyone is forced into having a charcoal grill (vs. propane grill) because you don't have propane available to you.

I agree wholeheartedly with Magnus - gas cook tops are superior, except for people who value style over function. However, I believe that electric ovens are superior to gas ovens for a number of reasons; at least for at home cooking. (One big reason is the amount of heat vented into the kitchen with a gas oven - great on a cold winter day, but enough to make tasks such as roasting a turkey very unappealing for half of the year. But, in a restaurant setting, at least with commercial pizza ovens, electric ovens don't have sufficient recovery; gas is able to maintain the high temperature more effectively.

 

[the DRIZZLE]

Gas is for a cottage or camper. I have never seen a gas stove in a house here. But yeah I do enjoy stuff that's been cooked with gas better normally. That's what the BBQ, or going camping is for.

As for induction, so they're actually not that good for cooking? I always had the impression they were better and more efficient as the energy is concentrated on the pan/pot.

I'm assuming you don't have natural gas lines to the homes in your area?

 

[MagnusTheBrewer]

The biggest problem I have with induction or, electric in general is the lack of immediate feedback in cooking temperatures. Indicator lights or knob position doesn't cut it.

Too many people take the easy way out. They believe what their house came with, what their neighbors have or, what's available at their local home improvement store is all that's available. ATOTers will search the ends of the earth for the latest and greatest computer technology but, never seem to apply the same effort to cooking or feeding themselves. Fair enough, most 'youts' prioritize things differently. Would you settle for a Celeron if that's all your local stores carried?

However, once you buy or build a home, you really owe it to yourself to try and raise the quality of your life. Food should be a part of that. Think of all the times you or someone you knew bought an appliance based on the size of the place where it was supposed to fit. Say what?

Kitchens don't need to be all stainless, all white/black or, the trend of the month. Kitchens need to fit the way you live or, the way you want to live. I'm totally against the trend of buying or remodeling kitchens with an eye towards saleability unless you view your home simply as an investment and nothing else. Local equipment companies, kitchen designers and, department stores have a vested interest in getting you to buy the equipment they sell.

People have been eating and cooking for a while now. There are techniques and equipment to aid them in every country on the planet. Don't make the mistake that the place where you grew up has the best or only way to do things.

 

[Howard]

The biggest problem I have with induction or, electric in general is the lack of immediate feedback in cooking temperatures. Indicator lights or knob position doesn't cut it.

The amount of gas coming out isn't immediate feedback either. When you're waiting for something to happen, do you count how many seconds medium-flame has been on, or do you look at/smell/swirl the food?

 

[WelshBloke]

The biggest problem I have with induction or, electric in general is the lack of immediate feedback in cooking temperatures. Indicator lights or knob position doesn't cut it.

...

People get used to their own cookers though. My mum used the same electric cooker for 20-30 years, suffice to say she knew where to turn the knobs to get the results she wanted.

 

[WackyDan]

There's no way in hell I'm scrapping my glass stove top w/ a razor blade. I know it's not perfect when I used a paper towel and Ceramabrite, but it gets rid of the water spot and major stains. Good enough for me.

Uhm... Ok... scraping is actually recommended FYI. We use the razor blade about once a month to knock down the high spots and our stove top looks great after five years.