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Glass Stove Top put in/ and I do nothing but burn everythiing on it

Help Please!!!!!! As stated in my title, I have had a glass stove top put in; however, now every time I cook something it burns no matter how low I set the dial. The pans I use are stanles steal with coper bottoms....and I am having to cook frozen meals. "YUCK" Please help or advise what i am doing wrong...

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  1. Either there is something wrong with the cooktop or you don't know how to use the burners. Have you tried working with them without actually having to cook a meal--just practicing. Try different pots and pans with just water in them and see if you can adjust the boil from rolling to simmer to quiet based upon how you set the knobs...they could be a lot more sensitive than what you've used before. If in fact you can control the water, then try frying some bread in oil--see if you can keep it from burning. If all that works without the stress of having to get a meal on the table, then you'll know it works and you just need to learn more.

    1 Reply
    1. Agree with escondido ( muy buen consejo, escondido) practice with water in various pots and pans. If you can't control the water, I'd suggest something not quite right with the cooktop. If you can control it, you will learn what setting represents low, simmer, medium, boil.... etc.

      1 Reply
      1. Two of my girls have had the glass cooktops and neither likes them. My guess is that you are on the steep part of the learning curve. As the others have said, practice.

        1. I truly do not know what nut case came up with the glass cooktop idea. The pans slide all over the place, they are horrible to clean, and the temperature regulation sucks. Mine was just tossed into the back of a truck this week and I was so happy to see it go.

          6 Replies
          1. re: JEN10

            Just in case this was not a retorical question: German manufacturer Schott introduced Zerodur in 1968. That's the first glass-ceramic cooktop.

            My girls are in your camp! My spouse has tried to cook on their glass tops and has ruled them out completely for the kitchen remodel. The overall opinion in our family is that whoever invented them, didn't intend to cook on them. They look so nice.

            1. re: mikie

              Oh don't just rule out all glass tops in the world already. Induction glass top = heaven IMO.

            2. re: JEN10

              The only pans that slide "all over the place" are pans that do not have flat bottoms. If you are using lightweight pans that change form when heated, or warped pans, they will wobble. If you use quality cookware, ranging from standard cast iron to Le Creuset to high end stainless steel, there is no wobbling. This is not a problem with the cooktop, it is a problem with your cookware. You would have the same problem with an induction burner, plus the issue of using the right materials.

              I cooked on gas for my whole life, and was horrified when I ended up in a house that had electric coils. THAT caused me to burn everything, probably because the burners were old and faulty. They even shot sparks at me at one point. I pulled the whole cooktop out and vowed to replace it with a great ceramic/glass cooktop. I tried to install the Dacor, but it required 1/2 inch more than my cabinets could accommodate, once the pop-up ventilation was considered, so I bought the GE Profile with a built in downdraft. It is a great cooktop, and after only a few months, I didn't miss gas at all. I cook a lot, and I cook for large groups and have a decent reputation as a private caterer. There is nothing wrong with these cooktops if they are good quality. You do need good quality pots and pans with very flat bottoms. For example, my Calphalon anodized skillets wobble versus any of my Demeyere or Cuisinart or Le Crueset pans, or even my Lodge cast iron. My only complaint is downdraft. I cook too many things that smoke and can easily produce more smoke than my downdraft can handle. A good batch of grilled veggies on a double sized cast iron grill is enough for me to have to turn on additonal house fans and open the back door. If you cook with a wok (I do) or cast iron grills (I do) or sear fish or meat (I do), the cooktop does its job, but you should investigate different ventilation options. I also use the cooktop as a spare counter when it is turned off and cool. It is nice to be able to put things on the surface in a pinch. They are very easy to keep clean if you clean up regularly and don't let stuff build up on them. BTW, I recommend that you only buy a dark color. Skip white unless you are masochistic.

              1. re: RGC1982

                +1 on having a little extra usable space when you need it.

                and +1 on not having white...it's hard enough to keep a black top presentable!

                1. re: RGC1982

                  I only have Le Crueset and Lodge pans, all slide when stirring on the glass cooktop. I would never ecommend a glass top to a client that really likes to cook. To each his own, I can not wait to get back to using gas in my latest kitchen remodel.

                  1. re: JEN10

                    there's a lot of us who really like to cook who really like our glass cooktops.

              2. Have they gotten worse in the last decade? Mine works fine. It cleans up nicely too. My burners hold their heat well, and I made a bechamel directly on the burner (In an All Clad saucier--very heavy bottom) and I boil water pretty fast. I am having a bit of trouble with the Lodgle grill pan; it gets too hot on med heat. I probably need to switch burners for it. I read these complaints and they don't sound like my cooktop at all.

                For the OP, you can call the service people or the dealer, and have a repair person come out to check the thermostat. If I was having that much trouble, that's what I would do. And, you've read the manual, right? Also, If you are used to cooking on high, then start using med as your default temp, except for boiling water.

                1. I had one a few years ago and it tended to burn stuff too. I am sure that some are better than others. My SIL had one that seemed to work a little better.
                  As far as pans go, even though some appear to have copper on the bottom, it is not thick enough to be an effective heat conductor. New Revereware for example is not remotely like the original, even though they look similar.

                  1. I reread your post and I had another thought--or rather a question. You are cooking frozen meals? Not sure what that means. Are you putting frozen food directly into a hot pan? Or what?

                    And, if you post what pans you are using, you might get someone who has experience with the pans you are using. And it wouldn't hurt to post the brand name and model number of your cooktop. Some here might have experience with it.

                    1. When we bought our house a few years ago I upgraded to a glass top stove, and after a little trial and error, I finally love it!

                      As a wedding gift someone gave us a higher-end set of stainless steel pots – I don’t like them on the new stove. It takes quite a while for them to boil water, etc., and when they do finally heat up they take forever to cool down if I leave them on the burner. These pots have a thick base on the bottom.

                      My daughter moved back home last year and brought her pots with her. They are an inexpensive ($30 or so) set from Walmart, with a very thin base. This has become my “go to” set for typical cooking. They heat up extremely quickly, cool down reasonably well, although if I turn them up too high for say potatoes they would probably burn.

                      I find with the heavier frying pan I only turn it on to 7 or 8 at the most for a nice sear (after waiting 5 or more minutes for it to heat up). I even used my ancient cast iron frying pan for the first two years until I read that you are not supposed to (and after cleaning the ugly brown rings that I would get around the burner I know why – plus I started to worry about dropping it by accident).

                      I don’t know what I would do if I had to go back to a regular coil stove.

                      One thing about the sliding around, I find a lot of aluminum pots do that, I think it has to do with the material that the bottom of the pot is made of. I recently purchased an inexpensive small non-stick frying pan with a weird base that seems to have “grip” when it heats up, it doesn’t move unless you pick it up and move it, no sliding at all. I should check to see what it is made of.

                      Don’t give up, if you can get it working correctly I think you will enjoy it!

                      8 Replies
                      1. re: nsstampqueen

                        I use iron skillets on my glass top. I didn't at first, but I do now--frequently. Like you at first I was afraid of dropping one on the stovetop. My settings are not like yours; I have Hi, Med Hi, Med, Med Lo, Lo. Med is my default setting. I only use the highest setting for boiling water. My older Cuisinart pans (everyday stainless--no longer made) work well on the stove. It is nice to know someone besides me likes her glass top stove.

                        1. re: sueatmo

                          I've been wanting to use cast iron on my glass top but I'm scared of scratching it. Have you had any problems with scratches? I wasn't thrilled to have a gas cook top after always having gas before I moved into the new house, but now that I have one, I don't mind it. Am seriously considering an induction cooktop though.

                          1. re: Rick

                            We use lots of enameled cast iron and have never gotten even a tiny scratch - this stuff is HARD.

                            1. re: Rick

                              There are no scratches on mine. I use both bare and enameled cast iron.

                              If you're still scared, you can always put a thin piece of something (parchment, newspaper...) underneath the pot on the induction cooktop.

                              1. re: cutipie721

                                Thank you both, I'm going to buy that Lodge 12" skillet I've been eyeing up lately.

                              2. re: Rick

                                No scratches on the cooktop from the cast iron (or anything else for that matter - I sometimes grab whatever is handy to wipe down the cooktop including dish scrubbing sponges). The top seems to be able to handle just about anything - with the Scrunge sponge everything comes right off - even boiled over potatoes or rice! I will say I don't slide the pans around when they are cooking, but I don't think that would even scratch it.

                              3. re: sueatmo

                                I've had no scratches. I was also concerned about warping the bottom of the pans, but I haven't noticed that happening either. I've been using cast iron for several years now.

                              4. re: nsstampqueen

                                I use very heavy bottomed pots like Paderno Grand Gourmet or Sambonet, which have 5 mm and 7 mm disk bottoms, respectively, on my cooktop when I need a low and slow approach. I usually use cast iron or thinner stainless, such as clad cookware or copper, when I need it to heat up more quickly.

                              5. I'm with the "practice, practice, practice" group.

                                I have a Scholtes-Hotpoint (a European brand) and I love it. It adjusts from 1-9, and that gives me very good control - I can melt chocolate, make oatmeal, or braise a hunk of meat, and I only *very* rarely burn something. (we won't count the time I forgot to put water in the bottom of the pan that I was steaming broccoli in....ewwww)

                                Not as tight control as with gas, but gas isn't an option for me...so I'm more than happy to live with mine. (I also kinda like that if the cooktop goes or the oven goes, I only have to replace what died..not the whole enchilada)

                                1 Reply
                                1. re: sunshine842

                                  Excellent point. If mine were only bigger! Otherwise It is quite good. It is an 11 year old Amana.

                                2. I've been cooking with one for about seven years now (it was in this house when we bought it) and I have to say I burned quite a few things until I got used to working with it. One thing I had to learn was what heat levels to use with which pans - we have a lot of enameled cast iron, and they get extremely hot, while the non-stick pans, not so much. Now that I'm used to it I'm back in control, but still wish it weren't such an expensive proposition to have gas brought in to our kitchen - I'd go back to a gas stove in a heartbeat if it were more affordable.

                                  2 Replies
                                  1. re: BobB

                                    The only way I could have gas in my house, would be to have a propane tank installed on our property. Some of us just don't have gas. But after 26 years, I don't miss it anymore. I've gotten used to the glass top. The worst are the coil burners. I never want a stove with those again, ever.

                                    1. re: sueatmo

                                      Me, too, neither. Cleaning and replacing the drip pans, and scraping whatever-that-is out from under the stove top? Never again.

                                  2. The big thing not mentioned is how to clean them. The burned on gets really hard and the more there is burned on the worse it will get.

                                    There are chemical cleaners that can be found and I find they work quite well. What I like to do first is use a Nylon scraper that is specifically designed to clean the glass cook tops to gently scrape off the burned on. You can get a lot of the big stuff off pretty quickly then hit it with the chemical cleaners. I boiled over some milk and made an awful mess last week. The nylon scraper too almost all of it off.

                                    1. When we moved into this house, inherited a then-5 yr old Thermador glass cooktop. We've now been here 10 years, so it's celebrating its' 15th year. We remodeled the kitchen 3 years ago, with new appliances, but I chose to keep the Thermador. Took awhile to learn how to regulate the heat properly, and curve-bottom pans didn't work well. Clean it with a glass cooktop cleaner (can't recall the brand) and a straight razor held at a steep angle. Oh, I do also use cast iron on it--never thought about what would happen if I dropped it!

                                      2 Replies
                                      1. re: pine time

                                        yep - the European manufacturers recommend using a razor blade (in a holder, of course) and a Softscrub-type abrasive/polish.

                                        I usually wash mine down with a wet sponge first to take off the surface stuff and the easily soluble debris...then a hard plastic scraper for the harder stuff....sometimes I find I don't have to use the razor blade at all by that point.

                                        1. re: sunshine842

                                          Those Mr. Clean erasers work pretty well too on the cooktops.

                                      2. I have a new glass top stove and HATE it. On simmer, it does basically nothing. The next setting is 2, and water boils at that setting. Who knows what would happen on setting 8.

                                        As far as baking, I have the rack set at the top of the stove. Foods don't brown even then on top. I usually have to turn on the broiler for a couple of minutes. Needless to say, foods don't look very pretty when made this way.

                                        The black color shows EVERYTHING. Bump the salt shaker and even a few granules on there mean the stove looks like it's not been cleaned. Wipe down the stove top and then also have to buff it or it looks steaky. What a pain.

                                        I've had the stove for only 6 months. One of the metal rods already pulled loose (bad sauder?). Lowe's gave me another rack.

                                        Wish this thread had been posted before I bought this stove I detest.

                                        12 Replies
                                        1. re: CyndiA

                                          That may have something to do with the make. Ours is a KitchenAid Superba series and while it gets VERY hot if you're not careful, it is perfectly capable of keeping things at a low simmer or even below a simmer. Although, having said that - two of the 4-1/2 burners are labeled Halogen, and one of those is incapable of a truly low setting. The other three have no problem.

                                          1. re: BobB

                                            I think it has everything to do with the make.

                                          2. re: CyndiA

                                            My GE glass top goes from Low to 10 for heat settings. I can't keep a boil with anything below 6.5. My Low is perfect for keeping pasta sauce hot while finishing up the pasta. I'd almost guess you got a defective stove?

                                            1. re: CyndiA

                                              I would call a serviceperson and ask him/her to check the thermostat of your cooktop. I assume that can be done. I did have this done after my first experience with my convection oven, and a previous oven. Something is not right with your cooktop if the simmer setting does not hold a simmer, and the next higher setting is too high.

                                              What stove did you buy?

                                              1. re: sueatmo

                                                It is a Frididaire. They may be good for refrigerators, but I sure wish I had not bought this stove. It gets on my very last nerve.

                                                1. re: CyndiA

                                                  I too have a Frigidaire glass cooktop. The front burners on the left, are small and large that heat up quickly. On the right a very large burner for soup pots I guess. Two smaller burners on back and one warmer burner in middle of back. I hate this stove. I have been trying for over a year to learn how to use it. The big burner is useless as most pots don't fit the large size. The left side, really quick heating burners are my only option and they get so hot, even on low, they burn things. I just hate this stove. I'm seriously thinking of getting a gas stove, which would mean putting in a gas line and propane tank. After 40+ years of cooking, I ruin more food than I succeed with. Before this I had an electric coil and it was much easier to control the temperatures. I think that Frigidaire puts out a poor product, it has all the bells and whistles but my confidence in the kitchen is very low, and I considered myself a good cook. Did you ever have it checked or calibrated? This is my second Frigidaire in less than 18 months, the first one, also loaded with the bells and whistles, had the oven warp on the sides. I had to get this as a replacement because Frigidaire offered me a percentage back if I bought another product from them. My model is FGES3045KBA, a lemon!!!

                                                  1. re: doctordenie

                                                    No. I have not had a repair person out to clarify that the problem is the stove. It would be a gamble and more money. My youngest son graduates this year, so I guess I won't cook much anyway. I do know that if I ever buy another stove it will not be a Frigidaire period. This is the most expensive stove I've owned, and it is the only one I have ever hated with a passion.

                                                  2. re: CyndiA

                                                    I have had a frigidaire stove for 10+ years. glass top, black speckled. mine works great. this is not to undermine your experiences, at all, but just to say that at least some of them work well. I think it had a low rating from Consumer Reports when we bought because the stoves did have lots of defects, so I guess we are lucky. my big burners are perfect for most of my pots, too.

                                                  3. re: sueatmo

                                                    I am under warranty still. Lowe's said to get a service person to come out and calibrate. If the stove really is off, then it's covered. So, it's a gamble. Perhaps I could make cornbread for the service person. It comes out all anemic on top, and I've made cornbread for years.

                                                    This weekend I have to do taxes, so I can do the FAFSA for my sons for college. Then, I will get on this.

                                                    At this point, I would just love to return the Frigidaire oven and get even the cheapest coil off the floor. My stove has the quick bake option (eye roll) with fan and the warmer burner center back etc. So, I did put some bucks into it thinking I'd have a good one.

                                                    As a food and cooking writer on the side for fun, this is a nighmare. I can't get good photos of baked goods that do not brown right.

                                                    1. re: CyndiA

                                                      So? What happened? People who tried to help you would like to find out what was wrong with your stove or if you just didn't know how to use it?

                                                      1. re: poser

                                                        I just posted this tonight. Nothing has happened as yet. I haven't gotten any responses to my post, just yours and I think you have me mixed up with the person who has the copper bottom pots and is burning everything. I contacted a tech online and he suggested I call the store and have someone come and check out the burners to see if they are working. That cost me $38.00 tonight.

                                                        1. re: poser

                                                          Yes. I do know how to use a stove - thanks. This is just not a good stove period. I still have some time to pay for someone to come out and jump through the hoops. No. My pans are not cheap as some have suggested. When the weld or solder or whatever it is called to keep the metal rods in place come loose in under six months, then I think it is pretty obvious quality comes into play. My youngest graduates this year, and I won't cook much anyway. This may be my last stove (who knows?), and if it is, I sure hate it is such a crummy one.

                                                  4. I got a glass top range when we moved into our house and the old coil stove needed to be replaced. It has a white top and I abhor it. It looks nice when it's clean, but after heating up any burner even with a freshly cleaned pot, I get an ugly ring. I've gotten used to that though. It's just a fact of the kitchen that the stove is only going to be CLEAN once or twice a week.

                                                    My main problem is that all of the cheap cookware that I owned didn't work properly due to the nature of the burners being totally flat and needing to make contact. I only use my cast iron skillets (non-enamel coated), all-clad, le creuset, and super heavy bottomed circulon nonstick pans. Nothing else works properly. I think the most important thing is heat in moderation and take it easy. You can learn to live with them if the stove isn't actually damaged.

                                                    Given the choice of spending several thousands of dollars to run gas to our house and buy a new range, or living with the one I have now and using expensive cookware/dealing with it's shortcomings, I'll take option 2 and put that money somewhere else in the house.

                                                    1 Reply
                                                    1. re: LaureltQ

                                                      My cooktop has a textured white on black, and I find that it is forgiving for cleaning. I would never buy a white cooktop. That's the way the old pyroceram cooktops were, and I've seem them really messed up.

                                                    2. After reading more of your replies, I would say you almost certainly have a defective unit. I do find my two convertible (6-9, or 9-12 or something like that) are too hot to simmer when I use the double setting. The oven is amazing, that's why I bought the stove, it was the largest oven capacity on the market at the time.

                                                      Have you ever tried doing an online search for the make and model and see if others are having similar problems, or if there has been a recall, etc.?

                                                      For those of us who have trouble with staining on the stove look for a product called "Scrunge" by Vileda. It's a special sponge with two "gritty" sides for cleaning burnt messess off glass/ceramic tops - works like a hot dmn! I was also able to get (from Walmart) a cleaning kit - a plastic handled unit with a velcro type surface on the bottom that pads stick onto (the pads are soaked in Ceram-Brite cleaner, works really well too. Then just a quick buff with paper towel and done!

                                                      The cooktop I have is speckled black so unless the dirt is brown it really doesn't show. With the cast iron pan it always left a brown ring around the outside of the burner "ring" which was 1-ugly, 2-worrisome that I was damaging my cooktop. Now that I know it won't I might just have to have a nice steak for dinner tonight!

                                                      1. I am new to the glass top stove as well. I find that it seems to take 4ever to heat due to the fact that the burner keeps going on/off as it heats up. Is there something I can do to make this better/faster with the type of cookware I am using? I am willing to purchase new cookware, if necessary, as I cannot switch to a gas range.

                                                        13 Replies
                                                        1. re: Cynfulannie

                                                          For boiling water in a pan, my cooktop performs well. The cycling should be keeping the burner at an even heat. Usually the complaint is that the burners burn everything. This is a suggestion. Put 2 cups water in the pan you usually use, and turn the burner on high. Time how long it takes to come to a boil. If you do that, I'll do the same. We'll have a basis for comparison then.

                                                          Since you didn't specify the type of cookware you are using, here are some general things: your pot or pan should be totally flat bottomed; best case--the bottom of the pan should contain aluminum or copper for best heat up and retention; you should lid your pot or pan when you are bringing something to a boil. I use stainless pots with copper disks in the bottom. These are medium priced pans and they do fine for me. I also use cast iron skillets, 2 non stick skillets and an occasional piece of anodized aluminum. When I do almost anything, I use the med setting. Boiling water=high. Saute=med high or med.

                                                          Post again and let's see if we figure out what is going on with your new cooktop.

                                                          1. re: sueatmo

                                                            Thanks for the response. I will try the suggestion of boiling water. My pans ARE NOT flat bottom, never thought about that until I joined this forum. SO much helpful info. What brand of S/S pot with copper disks in the bottom would you suggest? I am in need to new pans anyway, have a granddaughter setting up house who can use my cast offs (lol).

                                                            1. re: Cynfulannie

                                                              The idea is that we compare. So, after you do it, let me know what size pan you used and how much water so I can do same. I think we can determine if your burner is sluggish or not.

                                                              I use discontinued Cuisinart stainless s/pans with copper disks in the bottom Nowadays, you will probably want encapsulated bottoms, in case you ever cook on induction. If I were buying stainless now, I'd buy Tramontina stainless, which people say you can find in sets through Walmart or Sam's. But look around first, before buying. Choose something that feels good in your hand (You'll be using this pan for years) and that you can keep clean (stainless goes into the dishwasher) and that isn't too light or too heavy. You might want a couple of non-stick skillets, and maybe some cast iron. But take it a step at a time.

                                                              How are the bottoms of your pans not flat? Are they warped? (Old aluminum pans used to warp.) Or is some design thing? (Old fashioned Club aluminum used to have ridges on the bottom, if I remember.)

                                                          2. re: Cynfulannie

                                                            The power cycling is a pain but some manufacturers recommend starting on high for a little while then turning down to the desired temperature.

                                                            It takes some time to get used to and burner sizes can have very different results at the same setting.

                                                            Cast iron fairs very well on glass stove tops. But I would not run out and buy a new set of cookware. Spend a month or so trying to get accustomed to how it behaves, then if you still have problems try a new pan to see how it works out.

                                                            1. re: SanityRemoved

                                                              I would NEVER have thought about cast iron on a glass top stove. I am amazed. Thank you for your response and will check out some of the other pans I have.

                                                              1. re: SanityRemoved

                                                                Good advice, SR. And in the meantime, she can be looking at pans, picking them up, reading descriptions on Amazon, etc.

                                                                I use my CI with good results on a glass cooktop. I use a CI grill pan practically every day.

                                                                1. re: SanityRemoved

                                                                  Never hurts to look early :)

                                                                  If you do the water test that sueatmo described, that would be a good time to visually look for flatness. Handles sometimes can tip a pan slightly, so with water in it you will get a better result. Some pans you will really notice and others you may decide you can live with.
                                                                  Some tops differ in their ability to keep a pan in place also. I have used two glass stove tops extensively and one spins pans and the other does not, so although annoying it isn't a reason to get rid of a pan.

                                                                  Before junking the old pans remember that they may still be serviceable on another type of stove that someone else may benefit by. Also some companies will give a discount for trading in your used cookware.

                                                                  1. re: SanityRemoved

                                                                    No one mentions how to simmer successfully. Among my other problems with the cooktop, keeping a simmer for spaghetti sauce or rice pudding is practically non-existent at least for me. Thanks for the hint about sauteeing on medium, that is helpful, I was starting on high, then trying to figure out where to drop to. I'm very close to spending a lot of money to put bottled gas and a gas stove, it makes me mad to think this stove has beat me, it has been a challenge for 4 years and I've lost!

                                                                    1. re: doctordenie

                                                                      One thing you may want to try is removing the pan from the burner when you need to switch from a boil to a simmer. Lower the heat, then when the pan hits the simmer point by itself, return it to the burner. Adjust the heat slowly as the cycling process can easily take it past a simmer again if you have raised it too high.

                                                                      1. re: SanityRemoved

                                                                        Hi, SR:

                                                                        I have one of these Frigidaire cooktops at my beach house. It's definitely imperfect, but I don't mind it.

                                                                        A good workaround when switching temps is simply to switch burners, a la what you would do on an AGA or a woodstove. If you do it that way, the responsiveness is close to gas. You just have to train yourself to have the second burner ready when you make the switch. Not usually a big deal for me, since I rarely have all burners covered with pans.


                                                                      2. re: doctordenie

                                                                        I just did a test tonight. I boiled 2 cups water in about 2 minutes, using a pan that fit the burner. I dropped the heat to the lowest setting (low) and waited for the water to go to simmer. It took slightly longer than it did to boil the water. I lidded the pan and waited another minute; I removed the lid and the water was below a simmer; I relidded the pan and bumped the heat up to med low; one minute more and the water was at simmer. For me med low is a simmer. I recommend doing an experiment with your pans and stove and a couple of cups of water.

                                                                        Also, there should be one burner that it is a high heat burner. That burner would work differently than the other three.

                                                                        1. re: sueatmo

                                                                          Thanks for the test. I'm on my second glass/ceramic stove top. The sad part is that it isn't remotely like gas in which you could look at the flame and get a rough but pretty good idea of what was going on. With glass it is every stove top requires an adjustment period, granted you learn a few tricks but what is medium on one may or may not be even close on another. Trial and error with no fire.

                                                                          1. re: SanityRemoved

                                                                            This is true. I made the mistake of assuming that a family member's glass cooktop worked like mine, and I was wrong. It didn't heat as hot as mine. Where I was trying to use medium, I should have been using medium-high.

                                                                            No it isn't like gas. But it works well enough for me. Just prior to this cooktop I had a cooktop with cast iron burners. Very slow to heat up, but very even heat. I adjusted. The only cooktop I have hated is a crummy coil electric one. This type I hate wholeheartedly.

                                                                            We don't have gas service here. And I've never had to go into the furnace room and relight the gas furnace after wind knocked out the pilot light, either.

                                                                2. I've had a Jenn-Air glass cooktop for 10 years. I've found it to be unsatisfactory in all ways. It has a nasty, black, burned place on one burner, about 2" x 4", which makes the gray speckled top an eyesore. Either my wife or I allowed some grease under a frying pan once, and the result was a permanent burn on the top. It's my fault, but I don't believe it's something that would happen on any other kind of stove. I've replaced two of the four burners, and two of them don't work properly now. If a speck of grease finds its way to the cooktop, it can take forever to clean the top because the grease spreads everywhere on the cooktop when trying to clean it. I find it difficult to control the burner temperature on all of the four burners; they're either off, or they're blistering hot. I rarely use it any more. I have two Fissler induction countertop burners that cook circles around my glass top--for me, at least. Maybe it's just me, but from reading other posts, a certain percentage of cooks appear to have difficulties with ceramic cooktops. I'll never buy or use another. That said, I respect those who have made peace with their ceramic cooktops and have learned to cook well on them. It's a skill I never mastered.

                                                                  1 Reply
                                                                  1. re: Mangobob

                                                                    Sounds like there can be trouble with just about any of them. It sure is a new experience for me. When we built this house 21 years ago, I had to switch from my beloved gas to electric and went with a standard coil burner electric range. Now this transition is kicking my butt. I will keep trying and either master it or not. lol Thanks for all the responses.