Why “screw that?” Because sometimes you read something so ridiculous in recipe that you have to curse.
We will be signing a lease on a new house that has a ceramic glass stove top. I have heard anecdotaly that you cannot cook using a cast iron pan on one of these stove tops. So of course I google to see what types of pans are appropriate on this type of stove top. It may be interesting to know that in America if you are purchasing a new stove and it is an electric stove the glass stove tops are the only options. Have a coil stove now? You have to special order the coils as they are widely out of circulation.
Here are some of the limitations of this “advanced” technology that I found on a dizzying comment thread regarding this topic.
Do not “slide” pots or pans around on the ceramic top, you must pick up the pots or pans and place them where you want them. Sliding them can cause cuts or scrapes on the glass.
Always use proper pan size for the cooking area you are using…to determine proper pan size, it would be the size of the pan compared to the size of the cooking area, always try to match the pan as close as possible to the size of the burner.
Never operate the cooking areas without having a pan on them.
Always keep utensil handles turned inwards towards the stove, not outwards where they can be bumped.
Pans that have a uneven bottom or are warped or “grooved” do not work as well as smooth bottom pans, and will tend to cook slower and in a uneven manner.
Do not taunt happy fun ball comes to mind. Are freaking kidding me? What’s the point of having a stove that you’re afraid to use. There are countless stories of people (gasp!) having their food boil over in the pan and the stove top is irreparable. Who makes this shit? Words do not describe how scared I’m going to be to cook. I’m going to have to buy plug-in electric burners to do canning or any of the other tasks which may taunt the cooktop. Screw it!!
I just got a new high tech cordless electric mower and I’m scared to even think of the limitations I’m going to encounter
I think these warnings might be something akin to mattress tags – the warnings sound important, but actually you can disregard most of it. The thing about turning handles inward is standard kitchen safety advice, no matter what kind of stove you have.
The thing about not being able to use cast iron is alarming, though. That’s what we always use, and we’ve been talking about getting a new stove. More investigation is required.
LOL Davis. Keep us posted.
Lola, if you click on the link there seem to be legitimate horror stories with this type of surface. I think there are three different threads on that site on that particular topic. Granted, I am a bit of a worrier as you know.
Hm! I’ve cooked with my Le Creuset enamel-coated cast iron thing a lot… never had any problems. I try to keep the pan size semi-similar to the burner size. I avoid having stuff spill over because it’s annoying to clean, but it won’t ruin the stovetop.
My ideal stove is probably gas… ah well!
Vinny, what a relief. I have been worried about my favorite Le Creuset dutch oven which I practically use every day. It’s pretty wide but I think it’ll be okay. You’ve put my mind at ease.
I use a Le Creuset dutch oven on our glass topped stove sometimes, and haven’t had a problem either. I’ve also successfully canned jams & pickles, with no ill effect. You should be a little careful (don’t drop / slam the pots on the glass), but that’s probably good advice for any stove! I hate that stove, though, and how long it takes to heat up–I miss my 15 year old gas stove from Somerville.
Just talked to a saleman at Sears and he says that if you boil over while canning you have to clean it up quickly cause the sugar will make bubbles in the glass.