Need Help with GE Glass Top Range
I need to know how to get this range to work better for me - it heats up too slowly and not enough!
My 5-year-old electric range which came with the house just died, so in a panic I went and picked up a GE Glass Top Range, which is a pretty basic model. It was only $360 so I bought it without doing too much research.
I don't have have too many issues with cleaning it, since I'm pretty good about wiping it down after using it. What I do have an issue with is - it doesn't heat up hot enough! I have these stainless steel pots that can boil water well enough, but then I have these non-stick Teflon pans which take forever to heat up (whether I'm just frying up some ground beef for pasta or stir-frying morsels of meat and veggies). The pan is pretty flat on the bottom, so I don't think that's the issue.
I read somewhere that there may be some temperature limiter control which may be limiting the maximum temperature output? Is this true? Or do I have to use stainless steel pans instead of my usual non-stick pans?
Does anyone have experience with this line of glass top range and can give me some advise as to how to make it work better? (as in - like my old trusty electric coil range)
Link to Home Depot page of this range:
I have a GE glass cooktop and I love it. I have never heard of any kind of limiter. That said, my cooktop may be another model. It has a bridge unit and one adjustable burner, plus a downdraft ventilator, and I was told that the model I chose was the most popular. Does yours sound like this one? I ask because I paid more for mine than you did, but it doesn't mean that your cooktop shouldn't perform and it can also mean that you just got a better deal than I did! Different models may have different BTU outputs for each burner, so that is why I ask.
One thing I will tell you is that I see no difference between non-stick and stainless steel in terms of the cooktop's performance. What is very important is selecting the correct burner size (meaning, that the smaller burner on high still heats more slowly than the large or medium burners) and that the pots are PERFECTLY flat, not just "flat enough". There is no room for error here. If your pans warp when heated, which some cookware does do when heated and cooled, it may be that the pan that looked flat on the counter is not actually flat when you are cooking. This often happens with the cheaper non-stick pans that I have found at rented beach houses, etc. Good pans with thick bottoms don't warp and stay flat when cooking. You can tell if your pot is warping if it can "spin" while on the burner or if it moves a little too much on its own. It should sit still and flat, which means full contact with the burner, and it is more safe and stable. Pan warping can also be caused by putting a hot pan in cold water in the sink, so it may be something that just happened over time. I had to give away a brand new double griddle because it would warp when I put it on the burners and let it get hot. Maybe this is your problem?