You’re very welcome Mark. I hope you'll enjoy cooking on your new coil top stove. Don’t worry too much about a pan or two that isn’t perfectly flat, just try to minimize using that pan until you have another to replace it.
Also, unless you are boiling water, or bringing something to a boil, for the most part you won’t you won’t need to use high heat. When cooking on an electric stove the best results are achieved by starting out at the heat you intend to do most of the initial cooking at, then turn the heat down to finish the process as appropriate. For instance, if you’re going to saute some chicken, a pork chop or a steak, heat the pan on med high, hold your palm over the pan after about 3-4 mins and if the heat radiating feels like the pan is hot enough put the meat into the pan, and reduce the heat to med and cook the first side, turn it over and cook the second side. If any additional cooking is desired after the browning then reduce the heat to low or simmer and finish the dish. You just don’t need to or want to use the highest heat for most cooking, only to bring liquids to a boil.
Once you get the hang of it,it will become second nature. With practice I believe you’ll find that you have better control of the heat and cooking process with electric. You can achieve higher high heat and lower, better controlled low heats.
Eddie
Also, unless you are boiling water, or bringing something to a boil, for the most part you won’t you won’t need to use high heat. When cooking on an electric stove the best results are achieved by starting out at the heat you intend to do most of the initial cooking at, then turn the heat down to finish the process as appropriate. For instance, if you’re going to saute some chicken, a pork chop or a steak, heat the pan on med high, hold your palm over the pan after about 3-4 mins and if the heat radiating feels like the pan is hot enough put the meat into the pan, and reduce the heat to med and cook the first side, turn it over and cook the second side. If any additional cooking is desired after the browning then reduce the heat to low or simmer and finish the dish. You just don’t need to or want to use the highest heat for most cooking, only to bring liquids to a boil.
Once you get the hang of it,it will become second nature. With practice I believe you’ll find that you have better control of the heat and cooking process with electric. You can achieve higher high heat and lower, better controlled low heats.
Eddie