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Posted by Norminn on April 17, 2008, 4:28 pm
Jeff wrote:
>This thread seems to be edging towards gas vs. electric. That's a valid
>enough topic for discussion but I'm assuming not really what the OP was
>looking for.
>
>I don't regret it. Ours is 12 years old and still looks pretty good. Of
>course we try not to drop stuff on it but it has held up much better than I
>had hoped for. Ours is a Whirpool with dark grey top.
>
>It is a bit harder to clean now than when new and a small spot where a
>platic bag melted onto the surface seems to be irremovable. On the other
>hand it took much less than 12 years on our previous ring top stove to get
>to the point where the bowls and chrome rings were beyond the ability to
>bring back to fully clean.
>
>The pots and pans they sell around here tend to have pretty flat bottoms
>anyway so I think this limitation tends to be overdramatized. Here again I
>think any limitation on types of pots used, round bottom woks or griddles
>for instance, is related to gas vs. electric stove top as opposed to
>electric cermaic vs. electric ring top stove.
>
>
>
>
>
It is easy, through a little carelessness, to get pans warped a little
bit, and that keeps them from
cooking properly. I hate glass top, would rather have gas burners.
When I had a gas range and
bought new anodized aluminum cookware, I discovered that I could cook
the same amount while
using about half as much gas - kept the burners turned very low in
comparison to former cookware.
It's taken me about 5 years to get used to my glass cooktop and a few
good fights with hubby
about why pans with warped bottoms are no good :o) On old stainless
with warped bottoms, I
can burn part of the food black and not even thaw the other half :o)
As for cleaning, a razor scraper gets the hard stuff. Denatured
alcohol gets the grease, even
burnt on. Barkeeper's for the rest.
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