So, I'm not sure if you heard- but wives can sometimes make things interesting. Our stove of the last few years has a warped black porcelain top, coil burners. We use either Stainless (non magnetic) or cast iron cookware. Sometimes big, big pots too. In practical experience, have you used cast iron on smooth glass stoves? She wants ideally to not have the coils anymore, but glass seems like a bad idea. Our last stove had a stainless top and coil burners too. Was the fact it was stainless make it more rigid? No gas available unless we rent a tank. What seems like a better way to go?
Cast iron cooking on electric stove
- Thread starter tomplum
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I've had one of those for almost 3 years, and my cast iron frying pan is what I use the most.
We've had a glass top stove for 15 years. As long as you don't use the older cast iron pans with the heat ring (raised ridge) around the bottom, they work fine. You'll have to be careful with the glass top though. Dragging or dropping the pans on the top will scratch, chip, or crack it.
Bird
Rest in Peace
We just simply quit using our cast iron cookware in the house when we bought this place that's total electric with a glass top cookstove.
check
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Best frypan is the Gotham steel frypan. Get the heavy one with the steel bottom, not the aluminum one. Works great on ceramic top stoves!
HawkinsHollow
Veteran Member
I have used cast iron exclusively on my glass cooktop for the last 4.5 years. In my opinion other than the normal challenges associated with cooking on an electric stove (not instantaneous heat, elements continuing to be hot, etc.) I find glass cooktops to be no different than any other electric stove.
Bird
Rest in Peace
Since I've not used a Gotham frypan, I'll take your word for it. But the best we've ever had (and still have) is the Bakers & Chefs non-stick frypans. The (rubber?) can be pulled off the handle so they can also be used in the oven, although we never do that. But we do have 3 sizes of them that we got a long time ago at Sam's Club.
Richard
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I use my iron skillets on the stove. Needed a new stove so bought an induction stove and L.O.V.E. it.
First day I had it, I put my #9 skillet on it about half full of water. Put stove on high and within seconds, had SMALL bubbles on the bottom of the skillet. It started to slowly boil and the sides of the skillet were still cold (cool).
It does however, have a black glass type top and it's a real pain to keep it looking clean. If the top were white or just about anything than gloss black....
First day I had it, I put my #9 skillet on it about half full of water. Put stove on high and within seconds, had SMALL bubbles on the bottom of the skillet. It started to slowly boil and the sides of the skillet were still cold (cool).
It does however, have a black glass type top and it's a real pain to keep it looking clean. If the top were white or just about anything than gloss black....
Chris616
Silver Member
Our six year old cooktop gets intensive use and still looks like new (with some cleaning). Cast iron frying pans (with the ridge around the bottom perimeter) get used often, as well as a gigantic pot used for prepping bottles after "canning" jam, etc. I can't imagine that thing balancing on a coil heating element. My wife doesn't drag pots along the cooktop like on her old gas cooktop with the cast iron grills, so the ceramic top doesn't get scratched. In the back-right corner the cooktop shows that the surface is made by this company:
The Original since 1971 | SCHOTT CERAN(R)
Slightly off-topic:
Many North Americans don't know that there is a better electric cooktop alternative available (Richard just mentioned it). We don't have natural gas available where we live now, but the lack of control in a typical electric cooktop wasn't going to cut it for my chef wife (ie. turn the element from high to low but the change isn't instantaneous, like with gas). We were planning for propane, with the hassle of dealing with refills until we learned about induction cooktops:
Induction cooking - Wikipedia
With the instantaneous control like with gas, but with a surface that doesn't get hot and other advantages over gas and traditional electric, my wife says that she wouldn't switch back to gas if it were an option now. Induction electric is more expensive than regular electric, though (and there are a few other disadvantages).
The Original since 1971 | SCHOTT CERAN(R)
Slightly off-topic:
Many North Americans don't know that there is a better electric cooktop alternative available (Richard just mentioned it). We don't have natural gas available where we live now, but the lack of control in a typical electric cooktop wasn't going to cut it for my chef wife (ie. turn the element from high to low but the change isn't instantaneous, like with gas). We were planning for propane, with the hassle of dealing with refills until we learned about induction cooktops:
Induction cooking - Wikipedia
With the instantaneous control like with gas, but with a surface that doesn't get hot and other advantages over gas and traditional electric, my wife says that she wouldn't switch back to gas if it were an option now. Induction electric is more expensive than regular electric, though (and there are a few other disadvantages).
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bunyip
Elite Member
We have a combination gas and induction and use stainless steel that has been made for this, it has a thick base and several rings of metal slugs to enable it to work, I find it works as well as cast iron without the weight, the brand is Baccarat which may be local but it is good quality, I find that we are not using the gas much anymore.
The two induction "burners" are glass top and 4 conventional gas, made in Italy by Glem.
Aluminium cookware is also available made the same way for induction.
Very fast and efficient.
The two induction "burners" are glass top and 4 conventional gas, made in Italy by Glem.
Aluminium cookware is also available made the same way for induction.
Very fast and efficient.
