Considering buying a house with a Elux smooth top range. It looks GREAT. I know there are certain types of cookware that can't be used on these glasstop ranges. Any info on that would be welcomed. Stainless, Aluminum, Iron? Tim
Elux Range
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SactoTeddyBear
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Re: Glass-Top Range Cookware:
Hi! Tim, do you happen to know at least approx how old your Range is? Most of the older Models, are able to only use Flat-Bottom Glass-Type Cookware, like Corning Ware, but as long as other Metal-Type Cookware does have as perfect as possible Flat Bottoms, they will work as well.
Now, as almost everyone else might ask at some point of time, please share some Pix's of your Range and other info.
Peace and Good Luck with finding the right Cookware, Steve
SactoTeddyBear...
Hi! Tim, do you happen to know at least approx how old your Range is? Most of the older Models, are able to only use Flat-Bottom Glass-Type Cookware, like Corning Ware, but as long as other Metal-Type Cookware does have as perfect as possible Flat Bottoms, they will work as well.
Now, as almost everyone else might ask at some point of time, please share some Pix's of your Range and other info.
Peace and Good Luck with finding the right Cookware, Steve
SactoTeddyBear...
Owner says it was purchased in June of 2004. It says Frigidaire/Electrolux Gallery Series. The Electrolux name caught my attention as soon as I saw it. Stove is in MINT condition(used very little). Is the danger in scratching the surface, or the heat conduction? Tim
In the old days (25 yrs) ago Corning pots and pans was the only type that would work. Today, however, any pot or pan with a flat bottom, especially a disk bottom will work on todays' newer generation vitro-ceran tops. There is now a much larger variety to choose from. Many pots and pans are labeled (stamped) on the bottom and or on the packaging as to compatability.
Do not attempt to use cast iron; althogth some people do. I have heard it scratches the HE** out of the top.
*Bad* pots and pans will take forever to heat-up and will warble and rotate on their own. (No, it ain't the devil taking possession of your kitchen!) *LOL*
Also there is a special cleaner for smooth-tops that resembles soft-scrub. USE IT! a single-edge razor blade can be used to clean larger spills. Use a paper towel to wash and rinse the top. The kitchen sponge will add dish detergent and minerals and crud to the top that will burn upon its next use. It is REALLY not complpicated to clean one. Soem users (GE but not Whirlpool, IIRC) allow the use of nylon *scrubbie* sponges. Check the users' manual to be sure!
I had used gas all my life, but went to electric smooth-top for the benefits of electric and the ease of cleaning a S/Top
ENJOY IT!
The link shows near BOL pots and pans that have a disk bottom.
(Higher end don't have glass or plastic -> think longevity).
See how compatibilty is addressed and labeled?
Do not attempt to use cast iron; althogth some people do. I have heard it scratches the HE** out of the top.
*Bad* pots and pans will take forever to heat-up and will warble and rotate on their own. (No, it ain't the devil taking possession of your kitchen!) *LOL*
Also there is a special cleaner for smooth-tops that resembles soft-scrub. USE IT! a single-edge razor blade can be used to clean larger spills. Use a paper towel to wash and rinse the top. The kitchen sponge will add dish detergent and minerals and crud to the top that will burn upon its next use. It is REALLY not complpicated to clean one. Soem users (GE but not Whirlpool, IIRC) allow the use of nylon *scrubbie* sponges. Check the users' manual to be sure!
I had used gas all my life, but went to electric smooth-top for the benefits of electric and the ease of cleaning a S/Top
ENJOY IT!
The link shows near BOL pots and pans that have a disk bottom.
(Higher end don't have glass or plastic -> think longevity).
See how compatibilty is addressed and labeled?
Loading…
www.ikea.com
Go forth fearlessly, young man.
The cooktops have heat-limiters to prevent the "glass" from melting.
As a rule of thumb the pans should be not more than an two inces (5.00 cm) larger or smaller than the "burner" /element.
(i.e. an inch on each side). I try nto to run them withootu a pot or pan.
NOT following any of the above is not a very serious *crime*
I'm sure with your judgement and good common-sense you will find your comfort zone with your new appliance.
The cooktops have heat-limiters to prevent the "glass" from melting.
As a rule of thumb the pans should be not more than an two inces (5.00 cm) larger or smaller than the "burner" /element.
(i.e. an inch on each side). I try nto to run them withootu a pot or pan.
NOT following any of the above is not a very serious *crime*
I'm sure with your judgement and good common-sense you will find your comfort zone with your new appliance.
Smooth Top
Smooth top ranges heat evenly and are a BREEZE to keep clean.
Nothing simmers soups or cooks candies and sauces like a smooth top.
When the top has cooled after meal prep, wipe it off to remove any errant drops before turning on a burner and creating a burned on spot.
The same is true for coil burners. I preheat them before putting the pan on, to burn soil from the burner and prevent transferring it to the bottom of the pan I am about to use.
A clean kitchen, is a happy Kitchen.
Even though the smooth top is slower to heat than a coil burner, in tests, it still brings a gallon of water to a boil faster than a gas burner.
Smooth tops are not good for woks or canning.
I use the burner of my propane BBQ for all messy and barbaric forms of cookery.
Cave men used fire as a heat source and I revel in the evolution of technology.
Slow and tender with less clean up! Isn't that what we all want boys?
Kelly
Smooth top ranges heat evenly and are a BREEZE to keep clean.
Nothing simmers soups or cooks candies and sauces like a smooth top.
When the top has cooled after meal prep, wipe it off to remove any errant drops before turning on a burner and creating a burned on spot.
The same is true for coil burners. I preheat them before putting the pan on, to burn soil from the burner and prevent transferring it to the bottom of the pan I am about to use.
A clean kitchen, is a happy Kitchen.
Even though the smooth top is slower to heat than a coil burner, in tests, it still brings a gallon of water to a boil faster than a gas burner.
Smooth tops are not good for woks or canning.
I use the burner of my propane BBQ for all messy and barbaric forms of cookery.
Cave men used fire as a heat source and I revel in the evolution of technology.
Slow and tender with less clean up! Isn't that what we all want boys?
Kelly
Slow and tender with less clean up! Isn't that what we a
I for one am for the model that has no holes and hidden nooks and crannies to have to worry about cleaning.
Let it all just hang out and be visible. Makes maintenance a breeze.
I for one am for the model that has no holes and hidden nooks and crannies to have to worry about cleaning.
Let it all just hang out and be visible. Makes maintenance a breeze.
There are times, however--
when "slow and tender" is not what is precisely wanted, however.
Lawrence/Maytagbear
when "slow and tender" is not what is precisely wanted, however.
Lawrence/Maytagbear
Whare are my alligator clips and my pneumatic nailer?
Canto lo locas.........
Asi, asi, asi me gusta a mi.
Suavesito par'abajo, abajo, abajo.
Suavesito par'arriba, arriba, arriba.........
ai ai ai toca me.
Point well taken.
Canto lo locas.........
Asi, asi, asi me gusta a mi.
Suavesito par'abajo, abajo, abajo.
Suavesito par'arriba, arriba, arriba.........
ai ai ai toca me.
Point well taken.
Ain't saying much for the glass top
Even though the smooth top is slower to heat than a coil burner, in tests, it still brings a gallon of water to a boil faster than a gas burner.
Even though the smooth top is slower to heat than a coil burner, in tests, it still brings a gallon of water to a boil faster than a gas burner.
Outside, Sir
Lawerence,
That's why I take it outside to the grill when I want it rough and messy. Nothing gets broken, no one gets hurt and the pets can hide under the house.
Tom,
Boiling gas burners are hard to eat, so I always let them cool a bit.
Kelly
Lawerence,
That's why I take it outside to the grill when I want it rough and messy. Nothing gets broken, no one gets hurt and the pets can hide under the house.
Tom,
Boiling gas burners are hard to eat, so I always let them cool a bit.
Kelly
