New Glass Top Electric Range - Need New Pans?
- THoey1963 Oct 12, 2012 01:06 PM
It was finally time and we decided to replace our aging coiled electric range with a new model. After some online review reading and looking in a couple stores, we decided on the following GE Premier:
So far, it seems nice, but it has been a busy week for me and I haven't cooked on it much. But, the wife has used it several times and is unhappy with the glass cook top and marks. I am thinking this is due to the pots and pans that she has, especially those she uses when cooking her Korean dishes. Some of these pans are fairly old and heavily stained on the bottom.
I have used the Cermabrite and the yellow scrub pad and have been able to remove all the marks, but she is not liking the amount of work it takes to clean the stove after every use.
I am looking for suggestions as to how to prevent the marks. I would think first step would be to use some oven cleaner, etc, on the bottom of the old pans to get them sparkling new. Any other ideas or suggestions?
"Some of these pans are fairly old and heavily stained on the bottom."
What kind of pans do you have? What material are the bottoms, SS, hard anodized, aluminum? The bottoms need to be spotless, otherwise residue will just burn into the glasstop.
"I have used the Cermabrite and the yellow scrub pad and have been able to remove all the marks"
A picture or better description of what these "marks" look like will help us understand your problem.
You get into a habit of wiping off the burner and wiping off the bottom of the pan before placing it on the burner. It is impossible to keep clean - just have to keep cleaning it after each use. Be careful of spills, and try not to get any sugar-y liquids on the hot burners - next to impossible to get off. If the pots your wife is using are crusty they are not suitable. Try cleaning them with MAAS Metal Polishing Creme.
I am firmly in the "I hate this" club, but the thing keeps working, so I won't replace it just yet.
I think cleaning the ceramic stoves is easier, but it is definitely different. I have not had a problem with marks from my old pans, including cast iron, so maybe just cleaning the bottoms is the way to go. If the pans are heating correctly, I wouldn't replace them. I do have stains on the bottoms of my pans, but the stain doesn't transfer. good luck!
It is my theory that the residue on the bottom of a pan impedes heat transfer. The bottoms really should be as clean as the interiors, but I find that that is more goal than reality. At any rate if scouring doesn't get the bottoms clean, you might want to replace some of them with good quality, flat bottomed pans.
For this, I've used SOS pads, Cameo, and I've just discovered the new formulation of Bon Ami which I really like. You might soak a pan in hot water for a half hour before starting to scour.
If you clean the stovetop every couple of days, you should be able to keep the top pretty nice. If you cook a big meal, be sure to clean the top afterwards. You will have to rub a bit if the stove is quite dirty. The longer it sits dirty the harder it will be to get clean. It might take two applications of cleaner. If you have a laminate counter, be careful not to get any cleaner on it, because it will scratch the finish.
To be clear, I use a stovetop cleaner for glass topped stoves, and something like Bon Ami or SOS on pans. If you do a quick polish of the stove with a paper towel, after wiping all the cleaner off, there should be no streaking.