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Technique on a glass top stove?

I find simmering, sweating, searing, and reducing to be darn near impossible on my glass top stove. Any suggestions?

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  1. Sadly, my condo does not have gas and I am stuck with a glass top as well. I have a "power burner" and a simmer select option so I don't have bad issues. If I need a lower temp, sometimes it helps to just use part of the burner. As for searing, do you have a cast iron skillet?

    1 Reply
    1. re: Mattkn

      The glass top I had was very specific about NOT using cast iron.

    2. I do all that on my glass top stove. What problems are you having with it? Maybe its the brand of stove?

      1. I have a glass top stove and have no problems cooking on it. I'd say it's a combination of cookware and temperature setting choices. I prefer heavy duty cookware and use LeCreuset which works well on the stove for me. I'm not shy about turning the heat up on these pots, whereas if I was using thinner walled pots I would definitely be hesitant.

        You don't mention what type of cookware you're using, but I start there.

        1 Reply
        1. re: Axalady

          I'm inclined to agree with you. I cooked for most of my life on a gas range. Fifteen years ago I moved to my current location and gas ranges are few and far between in this town. I learned how to adjust to the electric coils but have never really liked them. After a Thanksgiving Day burnout of my oven's bake element, I bought a new range with glass/ceramic top. I love this thing! So much easier to cook on and clean than the coil type cooktop! However, part of the learning process with this thing has been observing and noting exactly how each of my pans, skillets, pots, etc. work on it. Flat bottoms and good conductivity are very important. I also find that I need lower temperature settings than I did with the coil range. "1" or "2" used to give me a nice simmer. I now find that the low end of the actual simmer setting is best. Give the range a chance and learn to work with it instead of insisting on it being like what you're used to, and I think you might find that you like it.

        2. I'd play around with your different pots and pans on the different burners. It took a while for me to get used to my stove, but I'm perfectly happy with it now that I've learned how my cookware acts on each of the burners.

          1. I have to echo the other sentiments here. I had a glass top stove in my old house, and I still remember it fondly almost 12 years later. Believe me, when the electric coil stove we've got now dies, I'll be going back to glass top. I find it simply fits the way I cook better. I like the fact that when you turn down the burner, the temperature drops more quickly than on an electric coil cooktop.