Question about Kitchen Ranges
Cast iron is not recommended due to the weight and its heat retention. Cast iron stays hot longer and, due to the weight, can damage the cooktop surface by scratching or cracking it. In your owner/operator manual there should be a section that defines what type of cookware that can be used. Aluminum and Copper heat rapidly, but can leave metal transfer marks. Stainless takes longer to heat and doesn't always heat evenly. Baked enamel, I believe, is the recommended cookware, because it is light weight, heats evenly and has a less risk of damaging the cooktop.
NOTE: References to any remarks about metal transfer marks made by cookware are DISCLAIMERS letting the consumer know that the POTENTIAL of marking the cooktop surface exists. This is NOT to imply that the cookware should not be used. There should be clear instructions that state how to remove the marks (if it occurs), what recommended cleaners are to be used and how to properly keep the cooktop surface clean. Spillage from milk or sugar substances can cause more damage than metal transfer marks.
Another item to note is the cookware bottom should be smooth and flat. If you sit a pan on the range surface and it does not sit evenly, you can potentially crack the cooktop surface due to uneven heating.
A warranty in most cases does not cover damage or breakage of the cooktop caused by the consumer using improper cookware or dropping something on it and breaking the surface.
Not trying to give you a lecture here, just trying to give you some advice just in case you weren't aware. I hope you find this information helpful.
Posted on Apr 09, 2008
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
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