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Between the induction hob and the pan--what do you use?

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sueatmo Jun 28, 2013 04:31 PM

My new induction cook top is ordered. I am told by the store people that silicone mats can be used between pot and hob. The Bosch You Tube video shows several thicknesses of newspaper. I've also heard of using butcher paper.

What, if anything, do induction users put between the pot and hob to keep it clean? What would you advise?

Thanks in advance.!

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  1. w
    wattacetti RE: sueatmo Jun 29, 2013 04:44 AM

    I use nothing.

    1 Reply
    1. re: wattacetti
      LMAshton RE: wattacetti Apr 12, 2014 03:20 AM

      This.

      Disclaimer: I have a single-burner portable induction cooker that cost me all of around USD28, so if it scratches - which it hasn't in two years of constant daily use - I'm not going to complain.

    2. l
      Leepa RE: sueatmo Jun 29, 2013 04:53 AM

      I don't really understand the reasoning behind the need to use something. Are they difficult to clean?

      3 Replies
      1. re: Leepa
        pikawicca RE: Leepa Jun 29, 2013 02:06 PM

        Easiest to clean cooktop ever.

        1. re: pikawicca
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          sueatmo RE: pikawicca Jun 29, 2013 03:53 PM

          So glad to hear that.

        2. re: Leepa
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          adayshc3 RE: Leepa May 7, 2014 09:22 AM

          Leepa,
          The reason users ask about covers for induction cook-tops is that the glass has a tendency to get scratch by moving the cookware. I've sent a note to Jenn-Air to see if they can suggest a material that can be used for protection while cooking.

        3. Breadcrumbs RE: sueatmo Jun 29, 2013 07:07 AM

          I'd read about that as well and when we first installed the cooktop I put newspaper down to prevent splatters when cooking bacon.

          Once I realized how easy it is to clean the cooktop, I quickly dispensed with this practice.

          In most instances a quick wipe with a micro-fibre cloth does the trick. For more significant spills or greasy splatters, I'll wipe down the cooktop with a little Perfect Granite on a damp cloth.

          1 Reply
          1. re: Breadcrumbs
            s
            sueatmo RE: Breadcrumbs Jun 29, 2013 01:59 PM

            I imagine that's how I will use it too. The only exception might be when I use my Lodge CI grill pan.

          2. u
            unprofessional_chef RE: sueatmo Jun 29, 2013 07:24 AM

            I've read somewhere to use parchment paper. But I use nothing just wipe up everything with a sponge as I cook.

            1 Reply
            1. re: unprofessional_chef
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              dlmz06 RE: unprofessional_chef Nov 7, 2013 09:23 PM

              Parchment paper is only rated to 400-410 degrees F.
              My induction cooker pans hit 510 F on my single burner
              induction cookers and char parchment paper, newspaper and paper towels. Charred paper catches fire easily. Be very careful. Silicone also chars on my induction cookers. it is only rated to 450 or 475 degrees. Be very careful. Fire hazards. Better to use noncombustables.
              DLM

            2. kaleokahu RE: sueatmo Jun 29, 2013 08:46 AM

              Hi, Sue:

              To the extent you use anything thick like silicone, you will be putting the temperature sensors at an even greater disadvantage. Personally, I can't brook the slimy feel of used silicone anyway.

              Aloha,
              Kaleo

              1. j
                JWVideo RE: sueatmo Jun 29, 2013 08:59 AM

                If you haven't seen these threads, they might be helpful.

                http://chowhound.chow.com/topics/884996

                http://chowhound.chow.com/topics/839359

                Also, there have been discussions of this topic at Gardenweb, as well. Here's one about high-temp silicones:

                http://ths.gardenweb.com/forums/load/...

                I've used parchment and silicone baking mats for low-to-midrange heat for a couple of different things. One is when working with sugary syrups (as for making candy). The paper catches the drips so no worries about them hardening in place or etching the surface. The other is with rough finished cast iron pans being used by company during parties at my house. (This so I don't worry about my pan-shaking friends abrading the surface markings or scratching ceramic of the cooking surface.) Otherwise, I don't bother for the same reasons others have listed

                8 Replies
                1. re: JWVideo
                  s
                  sueatmo RE: JWVideo Jun 29, 2013 01:57 PM

                  The CI thing. Yes. I use a Lodge grill pan all the time, and I don't want to have to replace it. You do use silicone baking mats: as in Silpat?

                  I have been told that with a tomato based thing, such as a sauce, that the spills could harden because of the sugars. I don't do thick tomato sauces any more, but I wondered if there were other times to use a mat. Also the cook top I ordered has an automatic shut off if the pan starts to boil over.

                  I don't mind silicone. The silicone potholders seem sort of thick though.

                  I did do a search using the terms induction and silicone and didn't come up with much. I'll have a look at the threads you link to

                  Thanks

                  1. re: sueatmo
                    d
                    dlmz06 RE: sueatmo Apr 14, 2014 05:19 PM

                    I tezted and charred or burned two silicone mats witth empty pans. I successfully use a very light dusting of baking soda. One or two small pinches sprinkled like a chef sprinkles salt.but on the induction cooker glass , before putting on the pam. I keep some scented in a small box next to my induction coojer. Conducts heat well enough not to slow the heat sensor.Cleans instatly with a damp towel.

                    1. re: dlmz06
                      s
                      sueatmo RE: dlmz06 Apr 14, 2014 08:54 PM

                      Interesting. However, I have not probs cleaning my induction cook top with cooktop cleaner.

                      1. re: sueatmo
                        DuffyH RE: sueatmo Apr 15, 2014 06:25 AM

                        +1 on ease of cleaning, since nothing cooks on.

                        My bigger concern with sprinkling baking soda is that it's a mild abrasive, especially when it's dry. It seems to me that rather than act as a buffer between the pan and cooktop, it would increase the likelihood of scratching the cooktop.

                        I'd love to find out I'm wrong, because for those times when we want to shake a pan, it'd be much simpler to use baking soda than paper or a silpat.

                        1. re: DuffyH
                          d
                          dlmz06 RE: DuffyH May 7, 2014 08:56 PM

                          If you google search you will find baking soda solution and pastes recommended for cleaning glass cooktops, pots pans dishes refrigerators gasses and even for brushing teeth. Seems perfectly safe for me. Again I use arm and hammer brand. If you are hesitant, if any Chowhounds want, I'll mix up some backing soda and Pandan scent and send you some to try dusting on your cooktops under the pans as a fireproof protective and post cooking cleaning aid.

                          1. re: dlmz06
                            DuffyH RE: dlmz06 May 7, 2014 09:50 PM

                            Why do you add a scent to it?

                            1. re: DuffyH
                              LMAshton RE: DuffyH May 7, 2014 11:05 PM

                              Because pandan smells nice?

                              1. re: LMAshton
                                DuffyH RE: LMAshton May 8, 2014 04:53 AM

                                I'm wondering why the need (or desire) to add a fragrance to something that is a) odorless and b) used in the kitchen. Makes no sense to me, unless the goal is to mask the scent of the food in the pan above it.

                2. tanuki soup RE: sueatmo Jun 29, 2013 09:11 PM

                  I almost always cook on a folded-over sheet of old newspaper for a variety of reasons.

                  You don't have to worry about scratching the glass top (especially with cast iron).
                  Pots don't slide around on the smooth glass when you stir the contents.
                  The paper catches spatter and splashes.
                  After you're done cooking, the crumpled up newspaper is great for polishing the top.

                  1 Reply
                  1. re: tanuki soup
                    d
                    dlmz06 RE: tanuki soup Nov 7, 2013 09:25 PM

                    Be careful. Parchment paper is only rated to 400-410 degrees F.
                    My induction cooker pans hit 510 F on my single burner
                    induction cookers and char parchment paper, newspaper and paper towels. Charred paper catches fire easily. Be very careful. Silicone also chars on my induction cookers. it is only rated to 450 or 475 degrees. Be very careful. Fire hazards. Better to use noncombustables.
                    DLM

                  2. BobB RE: sueatmo Jul 5, 2013 10:00 AM

                    I use paper towels under my cast iron pans to prevent scratching, except when I know I'll be leaving a pan on high heat for an extended period of time, like when I'm searing multiple batches of something. I've found that in such cases, eventually the pan gets so hot that the paper will begin to darken and even char (though it has never caught fire).

                    1 Reply
                    1. re: BobB
                      d
                      dlmz06 RE: BobB Nov 7, 2013 09:32 PM

                      Yes. Be careful, afraid of char. Fire hazard. Better to use noncumbustables under the pan if necessary. Both paper and silicone dough mats char on my two induction cooktops. I remember from boy scouts fire starting that charred cotton or paper works great. So I consider this a fire hazard. My empty pans hit about 520 degrees on startup when the induction cooker is set to temp control at frying temps setting of about 375 degree F. The empty pans even char parchment paper. Again, better to use a noncumbustable, if you use anything. ESpecially, on leave and forget timer with temp mode and an accidental empty pan.
                      DLM

                    2. s
                      sueatmo RE: sueatmo Nov 7, 2013 09:58 PM

                      I love my induction cooktop. As it happens, I don't use anything under my pans. So far, no scratches.

                      1 Reply
                      1. re: sueatmo
                        a
                        AbijahL RE: sueatmo Nov 8, 2013 11:56 AM

                        Me either. No scratches in eight years.

                      2. g
                        GordonGoede RE: sueatmo Apr 11, 2014 12:34 PM

                        I an not so concerned for scratches as I am for it's lining off and spilling!

                        1. SWISSAIRE RE: sueatmo Apr 11, 2014 12:44 PM

                          Hi Sueatmo-

                          We have an AEG induction cooktop.

                          After trying silicone pads, newspaper, waxed paper, and paper towels, we now place the pot or pan directly over the induction glass alone. Why ?

                          There has been occasional spillover water or broth, and it created a more of a mess to clean with, than without. The absence of pads or paper has not resulted in scratching of the cooktop glass, and clean-up when needed, it easier.

                          7 Replies
                          1. re: SWISSAIRE
                            kaleokahu RE: SWISSAIRE Apr 11, 2014 12:54 PM

                            Hi, Robert:

                            And going naked obviates the question of what to use to cover the cover used to keep the cooktop clean. ;)

                            Aloha,
                            Kaleo

                            1. re: kaleokahu
                              SWISSAIRE RE: kaleokahu Apr 11, 2014 02:45 PM

                              Hi K -

                              Not me (You must be looking in the wrong window).

                              At 11:45 / 23:45 and 44F outside, it's not quite Speedo weather yet here.

                              Cheers,

                              R-

                              1. re: SWISSAIRE
                                kaleokahu RE: SWISSAIRE Apr 11, 2014 05:50 PM

                                You mean *out* the wrong window, otherwise it'd be a crime.

                                *I* meant the Ceran in its birthday suit, although I'm sure you fill out the banana sling very nicely.

                                1. re: kaleokahu
                                  SWISSAIRE RE: kaleokahu Apr 11, 2014 07:50 PM

                                  I knew it.

                                  That was you.

                            2. re: SWISSAIRE
                              s
                              sueatmo RE: SWISSAIRE Apr 11, 2014 07:35 PM

                              I posted this before I purchased my induction cook top. I bought a Bosch. I do not use anything between the cook top and the pot. I agree with your experience. I always get such good info from Hounds. Thanks.

                              1. re: sueatmo
                                DuffyH RE: sueatmo Apr 12, 2014 07:39 AM

                                I do put a paper towel on the cooktop when popping corn, but only to protect the top from possible scratches. I'm a pretty vigorous pan shaker and find that one layer of Bounty provides a nice cushion for the pan.

                                I tried it when frying, because tortillas for tacos/tostadas can leave a layer of oil like you never saw. But mostly I don't bother anymore because even that oil slick cleans easily with hot soapy water followed by glass cleaner.

                                1. re: DuffyH
                                  s
                                  sueatmo RE: DuffyH Apr 13, 2014 09:15 PM

                                  I haven't popped corn in ages. Neither of us eats it any more. But I do think that the towel for a moving pot is a good idea.

                                  I learn so much from reading these threads.

                                  And Duffy, you always are so informative.

                            3. m
                              Muddirtt RE: sueatmo Apr 11, 2014 02:23 PM

                              Is that what these are used for?
                              http://www.lodgemfg.com/cooking-acces...

                              Or are these mats used for putting on the counter/table?

                              2 Replies
                              1. re: Muddirtt
                                BobB RE: Muddirtt Apr 11, 2014 03:26 PM

                                They're for counter use.

                                1. re: BobB
                                  m
                                  Muddirtt RE: BobB Apr 11, 2014 03:42 PM

                                  Thanks. I've been wondering for a while now. The description is kind of vague.

                              2. s
                                subal RE: sueatmo Apr 12, 2014 08:20 PM

                                I use newspaper when open pan frying just to make clean-up easier.
                                I use a silpat when using my flat bottom wok to prevent scratching when 'flipping' the wok.
                                Most importantly, before using any new cast iron cookware, run an abrasive sharpening stone over the bottom to remove any sharp projections that will scratch the cook top.

                                2 Replies
                                1. re: subal
                                  DuffyH RE: subal Apr 13, 2014 07:51 AM

                                  subal,

                                  Does the Silpat stay in place better than paper? With vigorous pan shaking (popcorn) the paper tends to creep, requiring frequent repositioning.

                                  1. re: subal
                                    d
                                    dlmz06 RE: subal May 7, 2014 08:59 PM

                                    If you google search you will find baking soda solution and pastes recommended for cleaning glass cooktops, pots pans dishes refrigerators gasses and even for brushing teeth. Seems perfectly safe for me, to sprinkle under pots. I use Arm and Hammer brand. If you are hesitant, if any Chowhounds want, I'll mix up some backing soda and Pandan scent and send you some to try dusting on your cooktops under the pans as a fireproof protective and post cooking cleaning aid.

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