I'm looking to replace my kitchen range. Nowhere in my research is it mentioned whether the new "smooth-top" ranges are better in terms of the amount of heat provided. The warnings about use eg. no cast iron pans, no shaking of pans 'cause they scratch etc. have wanting an old style coil range. Any suggestions?
i assume you're in BC, Canada?
i have experience with nat gas, propane, electric coil, and glass-top electric here in BC
i think it depends on your price point (budget)
are you replacing existing or starting fresh?
do you have the wiring in place for new range?
do you have an appliance repair person on speed dial? ; )
it is interesting to ask them what they think.
i have glass top electric for my main kitchen - and we chose it for ease of clean-up as we are not fancy cooking people.
it is kitchen aid and I bought it at a Brick or something in Greater Vanc.
ps - definitely no cast iron on your glass cooktop - and if your existing decent pans are warped in any way - you may have to choose your fav sizes and replace with brand new (an older coil at a place we lived in for a while warped my good pans - unless all i do is boil water (pasta or broccoli) - then they do not cook evenly any longer)
re: c oliver
good point - i am getting confused by what people mean by induction compared to glass
i have the plain old glass cooktop (nothing fancy, just glass electric)
here is what i have http://www.kitchenaid.ca/flash.cmd?/#...
i notice on the Kitchen Aid Canada website (product menu) - they also show "induction" so maybe we are speaking of two diff systems?
i certainly have damaged (minor scratches) my glass cooktop by experimenting with a fab old genuine cast iron - more vanity than common sense that day ;)
to OP - i like this range cuz it has a warming drawer - certainly, it is way down at the bottom of the appliance - but it is sure handy - if you don't already have a warming drawer in your kitchen (those cost about as much as an economical range up here in Canada)
If you do any sort of long-cooked dishes, or home-canning, then you'll prefer either "old-school" coil range, or induction. Some of glass-top/smooth-top ranges have an automatic shutoff after either a specific time, or temperature. I loved my coil-burner electric range, as it was very efficient.
The main difference in the smooth top ranges seems to be in how the pan actually gets hot. Traditional glass-top stoves required that the glass be heated by the elements below. So, not as effective as a direct-contact coil range. Induction ranges work on the principle of electro-magnetism, so some sort of magnetic cookware (stainless steel or cast iron) must be used. If your current cookware is aluminum or steel bottomed aluminum, you'll need to get new stuff, in order to use induction.