Griddle for glass top stove
Anyone know of a good nonstick griddle for a double burner that is safe for glass cooktops? Also interested in any recommendations for electric griddles since that may be a better option.
thanks in advance.
I use an All Clad LTD double griddle. It sits ever so slightly above the burners due to the fact that the bottom rim stick out just a bit, and I swear this seems to keep the heat more even. Never had a problem with scratching and it cleans like a dream.
However, be sure to let is cool completely before any All Clad LTD is immersed in water -- it can warp
actually, there were very specific restrictions/requirements concerning acceptable cookware for use on the glass cooktop in my last apartment.
* Flat bottom pans are essential for good cooking performance. Most current brands sold today have flat bottoms. Much older, used cookware and/or thinner cookware will show signs of no longer being flat. Non-flat pans may crack the glass.
* Use Medium or Heavy-Weight cookware.
* Stainless Steel is highly recommended. A sandwich clad bottom is especially good because it combines the durability of stainless steel with the heat conduction and distribution of aluminum or copper.
* Heavy-Weight aluminum cookware is also recommended. It conducts heat faster than other metals and cooks evenly. Aluminum residue sometimes appears as scratches on the cooktop, but these can be removed if cleaned immediately.
* Copper bottom pans are also good, but they can leave residues on the cooktop that appear as scratches. These can be removed if cleaned immediately, but do not let a copper bottom pan boil dry. An overheated copper pot will leave a residue that will permanently stain the cooktop.
* Porcelain/enamel pans give good performance only if they have a thick, flat bottom. Avoid boiling these pans dry, as porcelain can melt and fuse to the surface.
* Glass or ceramic cookware is not recommended. These pans may scratch the surface. Glass is a poor conductor of heat so cooking times will be longer and they may require constant attention during cooking.
* Stoneware is not recommended. It may scratch the surface and will give poor performance.
* Cast Iron and Coated Cast Iron cookware is also not recommended. It is slow to absorb heat and could scratch the cooktop. Once this type of cookware heats up, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle.
Hello. I'm new to this list so I apologize if I'm beating a dead horse with this post. I've ordered a new glass top range. I've been reading not to use copper bottom cookware on it, and the salespeople were emphatic, but my in-laws do it regularly. Most of my pots and pans have copper bottoms. I know better cookware exists, but since I just purchased new appliances, I'd prefer not to replace cookware immediately. From what I'm reading here, I believe I can use my copper cookware if I remove stains and residue immediately, and don't let anything boil over. Is this true?
--What is the best way to remove stains and residue from copper pans?
--What cleaners should I use or avoid?
--What are the consequences of not removing residue... overheating and burning out, as the salespeople warned, or just unsightly stains?
Thanks in advance for your help.
re: Ima Foodie
I use an electric griddle, I forget the brand, but will scope it out when I get home from work.
I got it from my mother-in-law as a Christmas gift. I said to myself, what the heck am I gonna do with "this thing". Let me tell you, I will now NEVER have a kitchen without an electric griddle. It turns out perfect pancakes, I use it for bacon, hamburgers, cheese steaks, veggies, even omlets.
I love mine, and I find the heat control is far better than any griddle I have used on the gas stove.
There are restaurant type stoves that have a metal sheet covering a gas flame - in effect a "smooth-top" range. Upon either the glass smooth-top ranges or the metal smooth-top ranges one does not put the food directly on the "smooth-top". First there is the issue of "food and temperature" control - it is simply much too difficult to control the food that way. Second - the surface is meant to transfer the heat as quickly as possible - meaning that there is LESS control over the temperature than in using a regular pan. Third there is the clean up - you're just making a big mess of your cook-top that you're just going to have to clean up. Washing out a skillet is no big deal. Think about the regular household griddle - large enough to do its job but small enough to easily handle and clean. Ever clean a restaurant stove griddle? This is one of those times when what may seem "obvious" is best to be done the old fashioned way inside a pot or a pan.
I need a ribbed griddle for a glass top stove no less than 24" long x 12" wide please call me at 361-249-4299 or go to firstname.lastname@example.org thanks Manuel Brown