Question about Kitchen Ranges
SOURCE: cast iron pans
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.
A little over kill, but I hope this helps you.
Posted on Feb 16, 2008
HI, Things to check. Did you reverse the cap on the regulator? Adjust the oven orfice by turning it clockwise until it reached the bottom of the threads? Some mofels have a small shut off on the gas valve as well.
Change the burner orfices?
Make sure the gas shut off valve is turned on all the way?
Just a check list. I hope this helps you.
Posted on Jun 06, 2009
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