OT: Cookware

[bookworm]

Hello everyone:

I'm in the process of buying my first house and I need some advise on cookware. The stovetop in the house has a flat surface and I've heard that you should only use specific cookware on that type surface. Does anyone have this type stove and if so what cookware are you using? I haven't been to an appliance store yet to ask this question, I knew that I would receive better answers by asking the BB first.

Thanks for your help.
Lisa

[funnybone]

Just moving this up.

I have gas, so I can't help you there.

I think there are two types of flat surface stoves, so you are best to find the manufacturer of it, and see what they recommend. You may even find the info on their website.

[RebeccaT]

My mom has this type of stove, and she has great luck with her Analon cookware.

Good luck, and congrats on the new house!

[bookworm]

Thanks for your suggestions. I was able to go into the house today and looked to see who is the stove's manufacturer. Looks like I'm going to be shopping for new cookware, all I have is glass and cast iron. :( :(

If anyone's interrested here's what GE suggests:

Flat bottom pans are essential for good cooking performance. Most current brands sold today have flat bottoms. Much older, used cookware and/or thinner cookware will show signs of no longer being flat. Non-flat pans may crack the glass.


Use Medium or Heavy-Weight cookware.


Stainless Steel is highly recommended. A sandwich clad bottom is especially good because it combines the durability and adaptability of stainless steel with the heat conduction and distribution of aluminum or copper.


Heavy-Weight aluminum cookware is also recommended. It conducts heat faster than other metals and cooks evenly. Aluminum residue sometimes appears as scratches on the cooktop, but these can be removed if cleaned immediately.


Copper bottom pans are also good, but they can leave residues on the cooktop that appear as scratches. These can be removed if cleaned immediately, but do not let a copper bottom pan boil dry. An overheated copper pot will leave a residue that will permanently stain the cooktop.


Porcelain/enamel pans give good performance only if they have a thick, flat bottom. Avoid boiling these pans dry, as porcelain can melt and fuse to the surface.


Glass or ceramic cookware is not recommended. These pans may scratch the surface. Glass is a poor conductor of heat so cooking times will be longer and they may require constant attention during cooking.


Stoneware is not recommended. It may scratch the surface and will give poor performance.


Cast Iron and Coated Cast Iron cookware is also not recommended. It is slow to absorb heat and could scratch the cooktop. Once this type of cookware heats up, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle.

[Jewel]

Originally posted by funnybone
I have gas, so I can't help you there.

...Shouldn't GAS-X or Pepcid-AC take care of that for you? ;)

[Adriana]

Whatever you do, stay away from Calphalon - the pots, are heavy, heavy heavy and even heavier when full of food.

I switched to Circulon and was happy with them at first but have found that after 2-3 years the non-stick surface has completely been worn away.

[karen w]

I have a Kitchen Aid flat top stove. I mainly use stainless steel(I have All Clad, some cook's Essential's from QVC, and a few wearever's from many years ago). I also have a cast iron skillet(an old old one that was my mother's-a Griswold she picked up at a garage sale!). I do cook with this on my cook top, and love it. You just have to be careful not to slide it around, because it can scratch as can any pot or pan used improperly on flat cooktops!!! Cast iron is just so much more heavy, it is not the preferred choice by manufacturer's of ceramic cooktops.

[funnybone]

Originally posted by Jewel


...Shouldn't GAS-X or Pepcid-AC take care of that for you? ;)



http://www.millan.net/anims/giffar/laughdog.gif

[bookworm]

You guys are too funny. I don't know how I'd get through the day without this BB.

Thanks again for the advise, and the info on the cast iron skillets. I would hate to give them up.

I guess that means no more cooking popcorn on the stovetop.


Lisa