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Re: Pressure cooker safety
From the point of view of the pressure cooker, there shouldn't be any problem at all provided you follow the pressure cooker instructions.
From the point of view of the stove, the only thing you might want to watch out for is point loading - some older pressure cookers can get a bit domed at the bottom. On a flat surfaced stove, this will concentrate all the weight of what is after all quite a heavy pot onto a small part of the stove top. If the bottom of the pressure cooker is still nice and flat, I don't see any problem.
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i used a glass top cooker just recently and I noticed the same effect
the cooking process was not interrupted so I would say that it is part of the energy saving characteristic of the glass top cooker where once the set thermostat setting is reached, the burner is switched off until the thermostat turns it back on again
the glass top cookers are advertised as more energy efficient than the coils and solid plate so discuss this with a retailer or service agent to ensure that there is no faults in the unit
We have exactly the same problem with our Stoves 1200 DFa since more than a year.
Did you came across a solution in the mean time?I would be gratefull if you would let me know.
Thank you ,Wouter Dikker
Cast iron is NOT recommended to be used on a glass cook top due to its weight and potential for damaging the surface. Cast iron also heats rapidly and retains heat for a long time. Its great for gas stoves, but not a good idea for a glass surface.
The best cookware to use should be lighter in weight, have even heating properties with a SMOOTH flat cooking surface on the bottom for proper heat transfer. Some cookware that IS approved for use on a glass cook top is baked enamel, stainless and copper.
NOTE: Cooper and Stainless can leave marks on the cook top, but these marks do come off with most approved cook top surface cleaners.
If in doubt, always refer to your owner's manual. It explains in detail how to select the proper cookware for your range and the limitations and/or characteristics of each. If you have any questions, please let me know. I hope this helps you.
yes you can but consult your owners manuel as certian type of cook ware will scratch the top but if your careful and not move the cooker around it wont scratch but the cook top is strong enough to support the cooker
Cast iron cookware is NOT recommended due to the weight and the potential damage it can cause to the glass top surface. There's nothing better than a good old-fashioned cast iron skillet that's been broken in over a number of years of use, but they are better suited for gas ranges rather than electric. I hate it. I have several cast iron skillets that I only use on the outdoor grill, because I currently own a glass top electric range.
Aluminum bottom pans and copper bottom pans heat well, but can leave metal transfer marks on the cook top surface. If the marks are cleaned after use with an approved stove top cleaner, you shouldn't have any problem retaining the condition of the glass surface, however. Stainless Steel seems to offer good resistance to metal transfer, but takes a little longer to heat than aluminum or copper. So...you have somewhat of a trade off. Baked enamel cookware seems to be the best recommendation because it heats wells and causes the least amount of damage to your glass top surface.
IMPORTANT: Make sure the bottom of your cookware is FLAT. If your pans are warped or bowed, this can cause uneven heat transfer on the heating elements and potentially cause the cook top to crack. Most manufacturers will not replace the top if it still under warranty if it is determined that your cookware caused the problem.
there should be a regulator on back of the stove where the gas line connects.you will see a plug that unscrews,remove this plug and run the unit.if this solves your problem clean the plug really good and put back on.