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Does anybody LIKE their ceramic cooktop?

dingey Dec 16, 2013 04:21 PM

Recently remodeled our kitchen, swapping out an ancient rusted "stainless" steel cooktop for a ceramic top. Unfortunately, natural gas is not an option at this house, and I grew up cooking with gas. I had gotten used to the erratic old electric cooktop (any port in a storm), but was really looking forward to the modern technological advances of the ceramic cooktop. Man. I really have an active dislike of that ceramic thing. I've had it for 5 months now and I still can't wrap my brain around it. I HATE that you can't take a lid off a pot and put it down on the cooktop without risking cracking or shattering the top. I still feel like there's way less control than gas burners. AND what's up with the myth of easy cleaning?! Mine already has weird stains that I can't get off. Any advice on how to stop hatin' and learn to love the ceramic cooktop? Also, have you noticed how hard it is to buy and electric cooktop with coil burners? You either have to go super flimsy and cheap or super duper high end! Very frustrated.

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  1. c oliver RE: dingey Dec 16, 2013 04:34 PM

    I'm pretty sure that induction cooktops are made with glass-ceramic and I have no problems. I put all sorts of things on the cooktop. See attached photo. It cleans like a dream. I'm just wondering if they ARE the same material.

    32 Replies
    1. re: c oliver
      C. Hamster RE: c oliver Dec 16, 2013 04:52 PM

      I've had one for 15 years and it's THE-BEST-STOVE-EVER!!

      Cleans like a dream.

      It's a myth about the lid and about cast iron.

      1. re: C. Hamster
        KrumTx RE: C. Hamster Dec 16, 2013 05:26 PM

        My GE non-induction smooth top cracked once about 5 years ago, splitting it across about half its surface. I'd put a domed lid (filled with condensation) on the front burner that was not in use. (I knew better, but had dropped my potholder and burned my other hand.) I immediately tried to lift the lid and it was suctioned down. About 5 seconds later, the stovetop cracked.

        It was still under warranty, though, as the cooktop was covered for 5-ish years as opposed to everything else on the stove that had a 1-year. GE came out to replace it within a couple of days.

        1. re: KrumTx
          C. Hamster RE: KrumTx Dec 17, 2013 07:55 AM


          I put lids on the stove all the time. I put all kinds of sh*t on it regularly.

          It still looks pretty new. It has one small scratch and one thumbnail size sugar syrup burn that I couldn't get off.

          1. re: C. Hamster
            mikie RE: C. Hamster Dec 17, 2013 08:02 AM

            I wish I understood the chemistry, but sugar/heat/glass ceramic top just don't do well together. I can't forget the story the appliance guy told me about the lady that set a sugary spoon on her ceramic top, fused to the surface for life.

            1. re: C. Hamster
              jeanmarieok RE: C. Hamster Dec 17, 2013 08:57 AM

              I've had good luck getting burned sugar off with a razor blade.

              1. re: jeanmarieok
                C. Hamster RE: jeanmarieok Dec 17, 2013 09:13 AM

                Yes, a razor blade works pretty well. There is just one little place where its discolored from sugar. Cant get it off no matter. It might actually be the cooktop itself that discolored and not something burned on.

                i'm ok with that.

              2. re: C. Hamster
                KrumTx RE: C. Hamster Dec 17, 2013 03:18 PM

                hamster, mine is a non-induction GE that I only paid about $800 for ten years ago when I bought my house. I use the stove almost every day and it's only happened once, and it was with a domed lid.

                Your stove sounds much better built than mine, so I'm not sure how often an occurrence it is, though my repair guy said he'd seen it before.

                After reading your post about your induction top, I googled them and now I want one. I'll send you the $3K bill:))

                1. re: KrumTx
                  C. Hamster RE: KrumTx Dec 17, 2013 04:26 PM

                  I WANT an induction but I want to shed this house first. I think it c.oliver with induction.

                  Bucket list item.

                  I am a lifetime gas girl but my 20 year old Whilpool is hands down the best stove I've ever cooked on (save cooking school commercial stuff).

                  My SIL has a Viking gas 6 burner with 2 ovens. I cook here and drive it over. It sucks.

                  1. re: C. Hamster
                    MrsPatmore RE: C. Hamster Dec 22, 2013 11:01 PM

                    《My SIL has a Viking gas 6 burner with 2 ovens. I cook here and drive it over. It sucks.》

                    LMAO hamster. I have a really nice gas cook top now, but in my next kitchen would like to have both a gas and an induction, as well as a walk-in fridge, commercial dishwasher, convection ovens with steam, plate warming drawer, a plancha, salamander and did I mention a sous chef and pot-washer?

                    1. re: MrsPatmore
                      DuffyH RE: MrsPatmore Dec 23, 2013 07:24 AM

                      What's PowerBall up to this week? ;)

              3. re: KrumTx
                vil RE: KrumTx Dec 17, 2013 09:43 AM

                That is a good cautionary tale to pay attention to, about a heated lid possibly cracking the smooth top.

            2. re: c oliver
              wincountrygirl RE: c oliver Dec 17, 2013 08:14 AM

              Induction uses magnetic something or other and since it doesn't get hot around the pot, spills are not as much or an issue.

              1. re: wincountrygirl
                c oliver RE: wincountrygirl Dec 17, 2013 09:01 AM

                Yep. I didn't know about how not good regular ceramic electric cooktops can be. Spills are NO issue at all on induction. YAY!

                1. re: c oliver
                  wincountrygirl RE: c oliver Dec 17, 2013 11:17 AM

                  I almost went induction and may next time. Can you reduce to simmer on induction?

                  1. re: wincountrygirl
                    c oliver RE: wincountrygirl Dec 17, 2013 11:28 AM

                    Oh, gosh, yes. When I make Hazan's Bolognese sauce she says something like "only let an occasional bubble break the surface." No problem :)

                    1. re: c oliver
                      kaleokahu RE: c oliver Dec 17, 2013 11:44 AM

                      Hi, C. Oliver:

                      Does Marcella Hazan have a liking for induction?

                      I'm just starting her "Essentials...", and early on she addresses microwaves in language which captures one of my basic feelings about induction:

                      "I believe with my whole heart in the act of cooking, its smells, in its sounds, in its observable progress on the fire. The microwave separates the cook from cooking, cutting off the emotional and physical pleasure deeply rooted in the act, and not even with its swiftest and neatest performance can the push-button wizardry of the device compensate for such a loss."

                      For me, I need the *heat* of the stove or hearth to feel fully involved. And the interposition of electronics and keypads between me and my food is an affront.


                      1. re: kaleokahu
                        c oliver RE: kaleokahu Dec 17, 2013 12:14 PM

                        And that's why you should never use it. Since I don't need those things, I'm good to go.

                        1. re: c oliver
                          kaleokahu RE: c oliver Dec 17, 2013 03:48 PM

                          Hi, c oliver:

                          It's *one* of the reasons I get no satisfaction. ;)

                          I thought you might know Hazan's opinion of induction because I know you do a lot of her preparations.


                          1. re: c oliver
                            DuffyH RE: c oliver Dec 17, 2013 04:17 PM

                            Kaleo, my friend,

                            <For me, I need the *heat* of the stove or hearth to feel fully involved. And the interposition of electronics and keypads between me and my food is an affront.>

                            What about your radiant range? It most certainly interposes electronics between hob and cook. What is your tipping point? When we move from a knob to a touchpad?

                            1. re: DuffyH
                              kaleokahu RE: DuffyH Dec 17, 2013 08:02 PM

                              Hi, Duffy:

                              There are no obvious electronics on my radiant that get in my way--the knobs are potentiometers like on my coil stoves. If there are electronics buried deeply inside it, they require no reading glasses, funiculation, or flight simulator on my part. *That* would be my tipping point.

                              My radiant also generates *heat*, which I like to judge with the palm of my hand before placing the pan on the hob (it standardizes things, I think, moving from stove to stove). I also love a bit of heat on my face, to remind me that my kitchen extends beyond the pan.

                              I hear digital wristwatches are making their return. You can have them, too.


                              1. re: kaleokahu
                                DuffyH RE: kaleokahu Dec 17, 2013 08:29 PM


                                I get the appeal of knobs. They don't matter to me, but I get it.

                                I do not get the appeal of holding a hand over an empty hob. I hold my hand over a pan on a hob to judge the heat.

                                Heat on my face is exactly what I'm trying to get avoid. In my world, it serves no purpose and only heats up an already-warm kitchen.

                                You can have the digital watch, I'll keep my Tag. Even though it runs on a battery.

                          2. re: kaleokahu
                            C. Hamster RE: kaleokahu Dec 17, 2013 04:33 PM

                            Marcella is dead now, sadly.

                            She was likely too nfirm to opine about induction cookery ...

                            And induction cookery doesn't cut off the cook from the food

                            1. re: C. Hamster
                              kaleokahu RE: C. Hamster Dec 17, 2013 08:13 PM

                              Hi, C. Hamster: "[I]nduction cookery doesn't cut off the cook from the food[.]

                              IYHO. I know a hearth-cooking Eccellenza in Cortona with whom I'd like to see you debate that point.

                              Yes, Ms. Hazan died in late September of this year. My bet is that she was un-infirm enough to have an opinion. In fact, if you look at this link, it appears to me that Marcella is pictured standing in front of... no, it can't be true...



                              1. re: kaleokahu
                                DuffyH RE: kaleokahu Dec 17, 2013 08:32 PM

                                And in her own home, no less. Why, it's almost as if she might have chosen to cook on... Oh, the horror!


                                1. re: DuffyH
                                  kaleokahu RE: DuffyH Dec 17, 2013 08:42 PM

                                  Hi, Duff:

                                  It may well be, that's why I asked.

                                  i knew an old lady once who cooked every day of her adult life on large a wood cookstove like mine. Upon her return home from a short convalescence, her well-meaning and exceedingly unthinking son and D-I-L surprised her with... a brand-new builder's grade electric coil stove! It broke her utterly, but she kept her kind mouth shut.

                                  So I won't presume to know Ms. Hazan's opinion on the subject of induction without something more than her posing in her retirement home.


                                2. re: kaleokahu
                                  JWVideo RE: kaleokahu Dec 20, 2013 07:09 AM

                                  I'm a little late to this party, but I recall reading something some years back -- think it might have been in one of the Taunton CO. mags like Fine Homebuilding or Fine Cooking -- that the Hazens had moved into a condo in a multi-story building in Clearwater, Fla. The building did not have gas lines to the units and did not allow any open flame appliances or bbq grills, either. Marcella had picked out a 36" induction cooktop and said it worked pretty well for her. IIRC, she had it set-up so she had a view over the harbor while cooking. I think a brand was mentioned but I do not recall it and cannot find the article.

                                  1. re: JWVideo
                                    kaleokahu RE: JWVideo Dec 20, 2013 09:42 AM

                                    Hi, JWV:

                                    Thanks, that rings a distant bell for me, too. IIRC, there was also some concern about her forgetfulness. No gas, forgetfulness--pretty powerful arguments for induction.


                              2. re: kaleokahu
                                MidwesternerTT RE: kaleokahu Dec 24, 2013 06:19 AM

                                Scoffs. I enjoy Marcella Hazen recipes but that note about microwave use is bunk. You get plenty of aroma from micro-cooking foods. And unless you're cooking over a campfire, Kaleo, you have plenty of controls (electronic or otherwise) between you and primal cooking. Knobs for gas or buttons/keypads for anything electric -- all variations on a theme.

                                1. re: MidwesternerTT
                                  kaleokahu RE: MidwesternerTT Dec 24, 2013 09:30 AM

                                  Scoff, SCOFF, Midwesterner!

                                  Her view on MW is the same as mine. So we disagree, and I'll take Ms. Hazan's knowledge base over yours without even having had the pleasure of meeting you.

                                  For the record, most of the time I cook on a wood cookstove. It, too, "has plenty of controls", but no knobs in the sense you meant. Moreover, my present gas setup has no electronics whatsoever, just three valves.


                              3. re: c oliver
                                sueatmo RE: c oliver Dec 24, 2013 03:18 PM

                                You are so right! Such a good simmer without difficulty. Just bring the temp down gradually. Induction does simmer well.

                                1. re: sueatmo
                                  c oliver RE: sueatmo Dec 24, 2013 03:58 PM

                                  We're house exchanging right now. What I assume to be a good Wolf range but maintaining a low simmer last night was really tough.

                              4. re: wincountrygirl
                                JayL RE: wincountrygirl Dec 17, 2013 08:33 PM

                                Dear Lord...we can reduce to a single bubble every second or so.

                        2. junescook RE: dingey Dec 16, 2013 04:57 PM

                          I've had a GE profile smooth top electric stove for about ten years now. I find it amamzingly easy to clean. I do keep a bottle of windex on the counter and after I sponge glop off after cooking, I give it a spray and a wipe with a clean towel. If there are serious burned on stains, I'll use one of those paste cleaners specifically made for glass cooktops. I guess I do put the lids to my pans down so they're not going to suck down on the glass, I never read that, it just seems logical and would on any flat, smooth surface. And while we live in the country, in the last few years we have installed propane on the property to run a generator for the house and barn and heat. But in spite of having grown up with gas, and having used it for years, I decided not to get a gas stove. They look very professional and all, but in the home (and especially in the country) they are very inefficient -- a lot of the heat goes out the side of the burner into the air. The most efficient, most responsive, and my next stove, will be an induction (Like c oliver has, I guess). And perhaps you should consider getting one of those -- since the stovetop itself does not get hot, it would be very unlikely to stain.

                          1 Reply
                          1. re: junescook
                            c oliver RE: junescook Dec 16, 2013 05:04 PM

                            I never heard that about lids 'sucking." And as you can see from my photo, I obviously do it :) And that's a heavy Staub pot. Yeah, maybe OP is getting the staining cause of too much heat and, yes, I have induction and LOVE it. That photo was in a post I made about the unexpected benefit of using the whole cooktop for non-cooking stuff.

                          2. kitchengardengal RE: dingey Dec 16, 2013 05:01 PM

                            I don't have gas available, either, so have had a ceramic smooth top for a little over five years.
                            Other than having to take a pan off the burner to instantly reduce the heat, I'm okay with the smooth top.
                            Gas was a pain in the ass to clean, and it was impossible to get a super low simmer. My Kitchenaid ceramic top can go right down to 'keep warm'.
                            If I had a choice, it would be a toss up now. I am pretty good about making lemonade from lemons, so I look at the good features of the stove and ignore the rest. I don't care about a few stains, and I am a whiz with a single edge blade to scrape the burned on crud off now and then.

                            1. f
                              filtered RE: dingey Dec 16, 2013 05:02 PM

                              I've never had issues about lids or cast iron. I put them on the top all the time. no scatches, no cracking, no shattering, so far.

                              it's not hard to clean, but it takes effort to make it spotless. a sudsy sponge or some windex or cerama bryte and a ceramic cooktop scaper and it's good.

                              my biggest complaint is it takes forever to heat up and cool down.

                              I did look into the coil burners, was appalled at the cheap units that they seem to only be available with now.

                              4 Replies
                              1. re: filtered
                                SaraAshley RE: filtered Dec 16, 2013 07:46 PM

                                My experience is pretty much the same as yours. I'm stuck with electric and I remodeled my kitchen when I bought my condo a year ago. For my budget, I chose ceramic. For me it still beats coil burners, which would've been the only other option I could've afforded. Induction wouldn't have been in my budget.

                                1. re: SaraAshley
                                  C. Hamster RE: SaraAshley Dec 17, 2013 07:58 AM

                                  My house is so old I have gas light fixture apparatus sticking out of some of my walls but someone took out the gas line at some point so Im stuck with electric too.

                                  1. re: C. Hamster
                                    c oliver RE: C. Hamster Dec 17, 2013 08:04 AM

                                    In the future you may want to be "stuck" with induction :)

                                    1. re: c oliver
                                      C. Hamster RE: c oliver Dec 17, 2013 09:14 AM

                                      My goal is to get out of this big house! Next house will certainly have induction.

                              2. i
                                INDIANRIVERFL RE: dingey Dec 16, 2013 05:08 PM

                                Had one for 3 years and never really got comfortable with it. I burned my self a couple of times on what I thought was a cool burner, Having learned to cook on a regular coil electric stove, you would think I would like the easy cleaning. But I could never get it clean. Not like replacing the pans.

                                1 Reply
                                1. re: INDIANRIVERFL
                                  c oliver RE: INDIANRIVERFL Dec 16, 2013 05:12 PM

                                  Obviously my induction gives me another reason to be grateful :) Still looks brand new after three years.

                                2. k
                                  KrumTx RE: dingey Dec 16, 2013 05:32 PM

                                  As much as I loathe my ceramic-top, I think electric coils would be worse. I just remember them as always being so uneven.

                                  I'll try some of the cleaning tips here. No matter how much I scrub, my black stovetop never seems clean.

                                  I'd love to have a gas stove, but it would require re-routing lines. I became spoiled with a gas stove when I lived further up north.

                                  It's great that some posters here like their ceramic top. I wish I shared your sentiments!

                                  1. s
                                    sueatmo RE: dingey Dec 16, 2013 05:41 PM

                                    Is this ceramic or glass? I had a glass cooktop for over 10 years. I put lids down on it all the time. I was able to keep it pretty clean, although I found that some of the baked on texture came off over time. And, when I burned up a pot, I had a permanent ring on a burner. Except for that I could clean it with normal stove top cleaner.

                                    I thought ceramic cook tops went the way of the dodo a couple of decades ago. I've seen those very stained.

                                    An upgrade for you would be induction. I've done this and it is a wonderful improvement. But you clean the top the same way as you do with "radiant" glass cooktops. And induction is pricey. With induction, the instructions say not to put anything on the top. I am careful with it because it is so glossy. But I would put a lid down on it, no prob.

                                    5 Replies
                                    1. re: sueatmo
                                      c oliver RE: sueatmo Dec 16, 2013 06:23 PM

                                      I think it's actually "glass-ceramic."


                                      My induction RANGE (not just a cooktop) was about $1600. Not cheap but not expensive IMO.

                                      1. re: c oliver
                                        sueatmo RE: c oliver Dec 16, 2013 06:25 PM

                                        My induction was a little more. I do consider it pricey compared to the radiant tops. I also love it.

                                        OK, I've only ever heard of glass or smooth tops. I do remember old ceramic Corning tops and they were awful, apparently. Maybe they were pyroceram. I don't remember.

                                        1. re: sueatmo
                                          c oliver RE: sueatmo Dec 16, 2013 06:29 PM

                                          We'll just be singing this love song to each other for a long, long time :)

                                          1. re: c oliver
                                            DuffyH RE: c oliver Dec 16, 2013 07:33 PM

                                            <--- can't wait to join the chorus

                                            1. re: DuffyH
                                              c oliver RE: DuffyH Dec 16, 2013 07:40 PM

                                              You're so going to love it! People doubt the fact that after several years I'm still in love. But I am.

                                    2. DuffyH RE: dingey Dec 16, 2013 07:29 PM

                                      I feel your pain. I've suffered with one of these abominations for 3 years and have nothing but sympathy for you and loathing for my radiant cooktop.

                                      I've chased my share of lids around, trying to unstick them. I now set them half off the side edge. It's a small thing, but it works.

                                      <I still feel like there's way less control than gas burners.>

                                      Trust that feeling. There *is* way less control than gas. And it sucks. A small thing I did to help was buy a nice cast iron trivet that I keep next to the range. I use it as a parking place for pans while I'm waiting for the cooktop to cool enough to put the pan back down. It still sucks, but it beats overcooking.

                                      I wish I could give you a pep talk, but I can't. I'm a hater. :(

                                      2 Replies
                                      1. re: DuffyH
                                        cleobeach RE: DuffyH Dec 17, 2013 07:43 AM

                                        I have a Jenn Air smooth top and hate it, absolutely hate it.

                                        The top has cracked twice.

                                        I don't have a problem keeping it clean but I have had lids stick to it. Like Duffy, I employ the half on/half off method of lid resting.

                                        The burners have two temps - boiling and off. Even at low, the burner boils, there is no simmer. I move the pans on and off the burners like cooking on an old wood stove.

                                        I curse the day I let my non-cooking husband talk me into buying it.

                                        1. re: DuffyH
                                          sueatmo RE: DuffyH Dec 21, 2013 07:54 AM

                                          Slide the lid to the edge. Lid comes off.

                                        2. m
                                          mikie RE: dingey Dec 16, 2013 07:44 PM

                                          My daughters have had or have them and they hate them. My wife has used theirs and she hates them. I've been around them enough to not be able to comprehend how anyone likes them. Whatever you do, don't get sugar on the hot part, it becomes perminent. Slow to heat, slow to cool, I think people tend to put them on high to heat up faster and then they get too hot and just turning the knob doesn't have an imeadiate effect. My daughters claim the stove has ruined their pots and pans, I'm not sure it's the stove, but what can I say. I think my wife would cook on a wood stove before she would use a flat top electric. Keep in mind induction is a totally different animal and doesn't have some of the same issues that a flat top standard electric cooktop.

                                          2 Replies
                                          1. re: mikie
                                            sueatmo RE: mikie Dec 21, 2013 08:00 AM

                                            I learned to heat everything on med heat. Unless I wanted to boil water, I just used med heat from the get go. Somehow that worked for me.

                                            I am beginning to think that the quality of radiants was better a decade and a half ago. So many complaints that don't sound like my experience at all. My main complaint was that the position of the controls made the cooking space too cramped.

                                            The radiant that I just ditched was 11 years old and it worked exactly as my previous one did. The trouble with it was that the former owner had allowed food to cook onto it. And it looked positively awful. You have to clean these religiously. If you do, they do stay clean. If you don't, you have probs.

                                            I would choose induction over radiant any time. But for me there was a learning curve with induction. I'm still perfecting how I use it But using it is a pleasure.

                                            1. re: sueatmo
                                              c oliver RE: sueatmo Dec 21, 2013 08:05 AM

                                              We're doing our usual house exchange over Christmas so I was polishing the induction cooktop and thing about this thread. After three or four years (can't remember) it still looks brand new.

                                          2. kaleokahu RE: dingey Dec 16, 2013 08:04 PM

                                            Hi, dingey:

                                            I'm blessed/cursed to have 3 houses, and I have multiple cooking modes depending on where I am. I have 2 coil electrics, a radiant, a gas, a wood cookstove, and an induction plate.

                                            While it's not my favorite, I actually don't mind my radiant. My only bitch is its issue with one of the larger hobs not being able to dial in a low simmer. I don't consider this an indictment of the mode as much as my model.

                                            The real tragedy, IMO, is that quality coil electrics are an endangered species. One of my coil stoves is a 40" 1950's GE Airliner, which is superb. The other is a modern, cheap, builder's-quality unit. I'll take the radiant over that one any day.

                                            Why not find a good vintage coil unit?


                                            17 Replies
                                            1. re: kaleokahu
                                              INDIANRIVERFL RE: kaleokahu Dec 17, 2013 12:56 AM

                                              My professional grade Kenmore that cost $1000 15 years ago is now going for $3000. Even with convection, I would never consider paying that amount for a stove.

                                              Then again, I am not cooking for 25 drop ins any more.

                                              1. re: kaleokahu
                                                DuffyH RE: kaleokahu Dec 17, 2013 08:51 AM

                                                <My only bitch is its issue with one of the larger hobs not being able to dial in a low simmer.>

                                                Hey Kaleo,

                                                I have the same issue, but it's on 3 of 4 tops. I was hoping that my small hob-within-a-hob would be able to go low, but it won't. My next smallest one has a "warm" setting that's able to do the job, but I can't put a large pot on it, because it' crowds the rear control panel.

                                                That's another thing I will NOT miss, the rear control panel. Why is it that with gas freestanding units, it is uncool to make us reach across a hot burner/pan to adjust the heat, but it's just peachy on an electric one? It's discriminatory. Blatant anti-electric bias, is what it is.

                                                1. re: DuffyH
                                                  kitchengardengal RE: DuffyH Dec 18, 2013 05:34 AM

                                                  A slide-in range, like my Kitchenaid, has the controls at the front. I prefer slide-ins to freestanding in electric or in gas.
                                                  It sounds like I got lucky with my range. The heat selections are consistent and variable from a high rolling boil down to the softest simmer.
                                                  My house came with a Frigidaire smooth top, and it was not quite so accommodating. My son, who grew up cooking on gas, couldn't stand the thing. Every time he cooked, he got irritated.

                                                  1. re: kitchengardengal
                                                    DuffyH RE: kitchengardengal Dec 18, 2013 08:25 AM

                                                    My point is that freestanding gas ranges have the cooktop controls in front, while freestanding electric units have them on the back panel. I never knew this because I always cooked on gas. Check it out. I was amazed when I found out how they're penalizing electric range owners.

                                                    My new range will be a GE slide-in induction, with all controls at the front. I'm paying many hundreds more, just for that one feature.

                                                    1. re: DuffyH
                                                      c oliver RE: DuffyH Dec 18, 2013 08:35 AM

                                                      Duffy, by controls, what are you specifically talking about? My induction has the controls for the four burners on the front, right of the cooktop. Everything on the back panel, except for the timer, is for the oven. I'm missing something here, right?

                                                      1. re: c oliver
                                                        DuffyH RE: c oliver Dec 18, 2013 09:56 AM

                                                        I'm talking about standard electric, whether coil or smooth. If it's a freestanding unit, controls are in the back. For both oven and hobs.

                                                        On a freestanding GAS range, all hob controls are in the front.

                                                        1. re: DuffyH
                                                          c oliver RE: DuffyH Dec 18, 2013 09:59 AM

                                                          Sorry, I wasn't clear. You wrote that you're paying quite a bit more for your induction to have the controls on the front. So I just made the point that all my cooktop ones ARE on the front.

                                                          1. re: c oliver
                                                            JayL RE: c oliver Dec 18, 2013 01:21 PM

                                                            Not that it matters at all, but our 36" GE Induction cooktop has the controls front/center.

                                                            1. re: JayL
                                                              c oliver RE: JayL Dec 18, 2013 02:50 PM

                                                              My cooktop is part of a range so I don't think there would be room anywhere for the oven control other than at the back.

                                                            2. re: c oliver
                                                              DuffyH RE: c oliver Dec 18, 2013 01:53 PM

                                                              Got it, thanks. That's a good thing, and I wish GE would follow suit. For me, their hob size/arrangement works best, so it's the slide in. It's the only one with a near-perfect (for me) front arrangement. I won't be using the back burners much.

                                                              I'm not sure why, but for all my years cooking, I have never liked using rear burners when my cooktop is on a wall. If it's an island set-up, with a lot of open space around it, no problem. I also don't like to do prep work looking at a wall. Maybe it's because I'm tall? Not dude tall, but tall for a woman at 5'9".

                                                              1. re: DuffyH
                                                                kaleokahu RE: DuffyH Dec 18, 2013 02:13 PM

                                                                Hi, Duffy: "I have never liked using rear burners when my cooktop is on a wall."

                                                                I can see that. My radiant at my beach place is on an island with a counter on the opposite side, so it's sometimes fun to cook while visiting over that large open space. You certainly don't sweat any handles hitting a wall.

                                                                The against-the-wall thing is a nod to the practical necessities and conventions of chimneys, hoods, plumbing lines, electrical receptacles, and general space-saving.

                                                                IME there is a huge drawback to cooking facing into the room--hoods. If they hang down from the ceiling, they tend to dominate the room, and break up the sight lines that made you put in an island to start with. That or you spend $$ and reduce your undercounter storage space for marginal performance with some downdraft setup. I ended up foregoing a hood entirely for my radiant, and it's not always a pretty picture when frying with the doors closed.


                                                                1. re: kaleokahu
                                                                  DuffyH RE: kaleokahu Dec 18, 2013 02:51 PM

                                                                  <I ended up foregoing a hood entirely for my radiant, and it's not always a pretty picture when frying with the doors closed.>

                                                                  I did the same thing in one home with an island. I had to fight the bldg inspector and prove to him that code did not require a hood. It merely required ventilation, which we had in the form of 2 very large windows. I also reminded him that my wall oven had no dedicated vent, nor did it require one.

                                                                  After he was fired for taking bribes, his replacement saw my side and we were good to go. I loved that home for entertaining.

                                                                  In another, I doubled up on Thermador's 11" downdraft with an extra fan in my run. It sucked, in a good way. But lots of added expense, for sure.

                                                                  So in this house, with hard $$ decisions to be made, I'm concentrating on those two front burners and making everything work the best it can for me. It's a compromise kitchen, with the hardest thing figuring out when it's best to hold firm on something and when to give ground. It's an experience.

                                                                  1. re: DuffyH
                                                                    kaleokahu RE: DuffyH Dec 18, 2013 04:30 PM

                                                                    Hi, Duffy:

                                                                    You're the Floridian, but my dream kitchen in Hawai'i or other hot climate would be constructed so that it could function as a cook shack which can be isolated from the rest of the house when the weather or the cooking requires. Indoor when you want, outdoor when you want, same appliances. Maybe a folding/rolling partition wall and a big, roll-up exterior wall or huge boat canvas windows?


                                                                    1. re: kaleokahu
                                                                      DuffyH RE: kaleokahu Dec 18, 2013 05:37 PM

                                                                      Warm-weather friend,

                                                                      Make sure it's got a mondo huge ceiling fan to keep things cool and I'm all in.

                                                                      My biggest beef with my kitchen is that it sits smack in the middle of my house, with the closest window a good 25-30" away. It's wide open to the family room, but aside from it's ceiling fan, there's no way to move air.

                                                                      From an entertaining POV it rocks, but for keeping things cool while cooking it leaves something to be desired.

                                                                      1. re: DuffyH
                                                                        c oliver RE: DuffyH Dec 18, 2013 06:34 PM

                                                                        Try Big Ass Fans :)


                                                                        I have a small ceiling fan in my kitchen and just love it. 'Course not when using flour :)

                                                                        1. re: c oliver
                                                                          DuffyH RE: c oliver Dec 18, 2013 06:48 PM

                                                                          I've got this 52" model. It is currently technically in the kitchen, but it is not over my island where it belongs. When I bought it, Dude swapped out an ugly chandelier in the breakfast area just to get it in place and give me some relief. When we resume working on the room next spring, we'll move it to it's proper locale.

                                                                          As I stand at the range now, it is 9' behind me. After we move it, it will be right over my left shoulder. Sweet. :)


                                                            3. re: DuffyH
                                                              kitchengardengal RE: DuffyH Dec 18, 2013 01:37 PM

                                                              Duffy, that's an old safety measure, not having people reach over an open flame to turn off the burner.
                                                              Since the coils don't have an open flame, catching one's sleeve on fire seemed less likely. How that comes out statistically, I haven't a clue.

                                                  2. r
                                                    rasputina RE: dingey Dec 17, 2013 07:22 AM

                                                    I freaking hated mine. The one thing I'm thrilled about since we moved, I no longer have that darn cooktop.

                                                    1 Reply
                                                    1. re: rasputina
                                                      DuffyH RE: rasputina Dec 17, 2013 08:54 AM

                                                      We should all stop sugar-coating it and tell the OP how we really feel, LOL.

                                                    2. z
                                                      zackly RE: dingey Dec 17, 2013 07:47 AM

                                                      Forget about coil burners they're a nightmare. Give yourself some time to get used to cooking on your glass top stove.. I had two GE ceramic top stoves for over 15 years and managed to cook for large groups. I hated it at first too. That being said, I installed a propane tank to fuel a gas range when I recently remodeled my kitchen.

                                                      1. w
                                                        wincountrygirl RE: dingey Dec 17, 2013 08:13 AM

                                                        Easy cleaning? Nope. The slightest spill is a major problem. And forget pasta water! It is a major pain. Like you said, even resting something on it can at the least dirty it and at the worst scratch or crack it. As for cooking.... I hate it. You can't control the heat say, if you want to reduce to a simmer. You can't unless you change burners. Should I go on?

                                                        1. Eiron RE: dingey Dec 17, 2013 09:14 AM

                                                          Sure, my wife loves ours.

                                                          But then, she's not really doing much cooking on it. She loves the way it looks, though. ;-)

                                                          We've had ours for about 2 yrs now. I'm usually the one doing any kind of cooking beyond boing water (for pasta or veggies) or frying an egg in a Teflon pan. And I'm usually the one struggling with cleaning it. (The scratch-free "smooth cooktop scrub pads" & a razor blade (for the larger gobs) are my primary cleaning tools.)

                                                          Control? LOL! There ain't no control! Continually shuffling pans from hot spots to cold spots is the only way.

                                                          Lids? Like Duffy, I always either place them on the raised lip around the edge of the stove, angled onto a spoon rest, or off the stove completely (onto a trivet).

                                                          1. vil RE: dingey Dec 17, 2013 09:55 AM

                                                            Like the majority here, I loathe the ceramic cook top but am currently stuck with one. I am messy cook who often multi-tasks and can usually only do proper cleanups when it is too late. So now, the once pristine top is encrusted with burned-on marks, and black stuff that never seems to wipe clean. I admit defeat.

                                                            I have since learned to turn off the heat long before I am done, to reduce a bit of energy wastage. I am finding myself use the microwave a lot more, to get a head start on heating water for pasta or soups.

                                                            The ONE good thing is, I can often use half of the flat surface for prep work or other storage needs while cooking with the other half, if I am running out of space.

                                                            1. d
                                                              Daisy.G RE: dingey Dec 18, 2013 04:14 AM

                                                              I was stuck living with one for a year once. Hate hate hate. It's like they took every crappy feature of an electric coil stove and slapped on a giant piece of expensive, breakable, scratchable glass. I'm convinced the "easy to clean" claim applies to show kitchens where all that lands on them is dust.

                                                              I greatly prefer gas, or wood in the right climate, but I'm perfectly happy to get along with normal electric. But if I somehow got stuck with one of those damn things again? I think I'd give up stove-cooking. Or get one of those little 2-burner plug-in cooktops. Even those are better than the horrible Flat Menace.

                                                              1. macca RE: dingey Dec 18, 2013 05:48 AM

                                                                Don't have one at home. But we vacation on the Outer Banks every year, and at least three of our rentals have had them. Hate it. And I could never understand why you would put one in a rental that is large enough for 25+ people. Two of the houses we rented had damaged tops when we arrived. Not fun when you are cooking for a crowd three times a day- and both of the houses required custom stove tops. Crazy! And NEVER the correct cleaning products. End of rant!

                                                                1. s
                                                                  shikken RE: dingey Dec 19, 2013 01:50 PM

                                                                  Manufacturers moved electric range top element control knobs to the rear or side for safety reasons so a child couldnt turn an element on and get injured.

                                                                  On gas ranges they think safety too.You wouldnt want a top burner control knob mounted in the rear.Leaning over with your arm to turn the knob could cause burns on the arms and face if you have a delayed ignition problem/etc.
                                                                  So if the gas up front knobs get pumped on slightly without igniting the burners,then a call goes into your gas service provider(in the USA at least) to locate a gas leak in your home.

                                                                  Glass tops look nicer but are harder to clean due to foods/spills sticking.They also will develop etching within the glass itself if you use aluminum/cheap aluminum pan bottoms especially the bottoms with the grooves,The soft aluminum wears off and grinds into the glass permanently damaging the surface.

                                                                  What would I buy? Gas or glasstop,but I would buy a greyish colored glasstop so when the inevitable etching occurs,it will blend in with the grey colored etching.Its a PITA to keep clean,but the coil type look so ancient to me,and Im old school too.

                                                                  54 Replies
                                                                  1. re: shikken
                                                                    JayL RE: shikken Dec 19, 2013 02:01 PM

                                                                    <Glass tops look nicer but are harder to clean due to foods/spills sticking.>

                                                                    I think it's increasingly important these days to specify what type of glass top people refer to. In the above quote the poster is no doubt speaking of radiant ranges.

                                                                    My glass top does not allow food to stick...ever...

                                                                    1. re: JayL
                                                                      kaleokahu RE: JayL Dec 19, 2013 02:30 PM

                                                                      Ever have aluminum foil bind to it?

                                                                      1. re: kaleokahu
                                                                        c oliver RE: kaleokahu Dec 19, 2013 03:50 PM

                                                                        Never thought about that. Put a piece of foil on the burner and turned it to high. In a few seconds it turned itself off.

                                                                        1. re: kaleokahu
                                                                          JayL RE: kaleokahu Dec 19, 2013 05:12 PM

                                                                          No I haven't...not sure why I would put foil on a hob in the first place? Is this common for people to do? Do you do it? I feel as though I'm missing out on something I should know about...

                                                                          1. re: JayL
                                                                            kaleokahu RE: JayL Dec 19, 2013 06:28 PM

                                                                            Hi, Jay:

                                                                            That's good that you haven't had that happen. It can and *does* happen when the foil comes in contact with a strong enough field, and it can bond to and permanently damage the Ceran. The same thing can happen if you drag an aluminum pan corner across an energized induction hob.

                                                                            It happens because the "skin depth" of aluminum is large enough--relative to the foil's thickness--that induction actually works to melt it (It is a little-known fact that induction *will* also work with copper, but to do so the pan would have to be gossamer thin).

                                                                            I attach a photo of this happening on a GE Profile induction appliance with the hob maxed--typical of the 24KHz appliances on the market. Note that it was done with a water-filled glass dish interposed between the Ceran and the foil in order to save the cooktop.

                                                                            I'm not suggesting that people put foil on their hobs. But foil manages to make it there inadvertantly. That's why virtually all manufacturers (and Schott itself) warn against putting aluminum foil on the glass.


                                                                            1. re: kaleokahu
                                                                              c oliver RE: kaleokahu Dec 19, 2013 06:33 PM

                                                                              NOTHING that I've read/heard says that aluminum cookware is induction compatible. In addition, as I wrote above, I laid a piece on the cooktop and the burner turned itself off as it does with anything incompatible.

                                                                              1. re: c oliver
                                                                                kaleokahu RE: c oliver Dec 19, 2013 06:53 PM

                                                                                Hi, c oliver:

                                                                                Disbelieve me if you want.

                                                                                Disbelieve the source, too, if you want: https://sites.google.com/site/microwa...

                                                                                Or http://www.royalprestige.com/Document...

                                                                                Or http://www.windcrestcnp.com/All%20PDF...

                                                                                Or Samsung: https://s3.amazonaws.com/szmanuals/1a...

                                                                                Or Sub-Zero: http://www2.subzero-wolf.com/products...

                                                                                Or Whirlpool: http://www.whirlpool.com/digitalasset...

                                                                                Or Fagor: http://dl.owneriq.net/1/191c7407-b522...

                                                                                I think you get the point that I'm not making this up. If you look at all the Amazon reviews for GE Profile tops, you'll find more actual people to disbelieve.

                                                                                The reason you can't get your aluminum pans to "work" on induction is that they're too thick--a fault not shared by aluminum foil.

                                                                                How do you think they smelt aluminum?


                                                                                1. re: kaleokahu
                                                                                  c oliver RE: kaleokahu Dec 19, 2013 07:02 PM

                                                                                  I think one of us is VERY confused :) Everything I read upthread (and there were a couple where I couldn't easily find the relevant info) stated that aluminum cookware is NOT induction capable. And, as I wrote, I put a piece of foil on a burner, put it on high, and it turned itself off in a few seconds.

                                                                                  1. re: c oliver
                                                                                    kaleokahu RE: c oliver Dec 19, 2013 07:24 PM

                                                                                    It's not me. Either that or we need to rewrite the laws of physics.

                                                                                    It may be that your detection circuits will not allow you to energize your hob with *just* a piece of aluminum foil on it. But if you place a piece of foil on an energized induction hob, it is very probable that it will melt and quickly. This can happen on appliances where the hob remains active for a few seconds after a pan is moved. If, for instance, you had used foil as a lid, and it dropped onto the hob as you moved the pan, well, you'd probably have a problem.

                                                                                    The reason aluminum pans don't "work" (we should actually say "work well") on a 24KHz appliance is that the skin depth is too shallow.

                                                                                    This information is widely available and accepted. Just because you haven't had a mishap with your stove in your kitchen doesn't make it wrong.


                                                                                    1. re: kaleokahu
                                                                                      c oliver RE: kaleokahu Dec 19, 2013 07:30 PM

                                                                                      I remain confused. All of the links I could read clearly said that aluminum cookware is incompatible for induction. And why on earth would anyone, for any reason, put a piece of foil between the cooktop and the cookware.

                                                                              2. re: kaleokahu
                                                                                JayL RE: kaleokahu Dec 19, 2013 09:39 PM

                                                                                So the foil melted after having water boiled under it?

                                                                                Have you tried this experiment on a gas range? I guarantee the results are the same.

                                                                                1. re: JayL
                                                                                  kaleokahu RE: JayL Dec 20, 2013 07:19 AM

                                                                                  You Guys...:

                                                                                  C oliver: Yes, alumium *cookware* is not compatible because it is too thick.. If someone made a pan as thin as foil, it could be induced to create heat (and melt) on a 24 KHz appliance. There are cases where someone with an aluminum pan with an induction base has lifted and drug the pan across the glass and left aluminum smears--very unlucky.

                                                                                  Jay: Um, water can only get to 212F, but the *foil* in that photo is heating the water to boiling. Think about it--the induction isn't heating the glass dish, and it's not heating the water. What's that leave? Yup, the foil. Now, if you read the caption and article, what happened was that the foil boiled the water and a steam bubble formed under the foil. THAT pushed the foil out of the water, and where the foil was not cooled by the water--it melted. If you did the same thing with no water at all, disaster for the glass.

                                                                                  Now then, I'm not sure how the detection circuits of this particular Profile detected a pan when there was only glass, aluminum foil and water on the hob, but it happened.

                                                                                  Yes, you can also melt foil on a gas flame (or an electric coil), but it will not ruin the appliance (but it will also ruin a radiant). It just turns friable, and you brush it off.


                                                                                  1. re: kaleokahu
                                                                                    c oliver RE: kaleokahu Dec 20, 2013 07:46 AM

                                                                                    So how does one explain that when I put a piece of foil on the burner, it turned off within a few seconds? And what is the point please?

                                                                                    1. re: c oliver
                                                                                      kaleokahu RE: c oliver Dec 20, 2013 08:51 AM

                                                                                      Hi, c oliver:

                                                                                      How does one explain it? (As if *not* explaining what you're doing on your stove means anything in light of the photos, physics, Schott's and all the manufacturers' warnings, the posted reviews, etc., etc...)

                                                                                      But my GUESS would be your hob was never energized at all. You don't see these things on induction appliances; you just trust the display, like flying on instruments. But that's a different problem...

                                                                                      Since you believe so strongly this doesn't or can't happen, try boiling a small pan of water on Boost, slide it about an inch sideways off the hob, and drop a piece of foil on the glass.

                                                                                      The "point" was that our friend Jay said upthread that things don't stick to her Ceran, and so I was interested if (s)he'd had any experience with foil sticking. I think you lost track of that when you went off about how aluminum is not compatible.


                                                                                      1. re: kaleokahu
                                                                                        c oliver RE: kaleokahu Dec 20, 2013 08:54 AM

                                                                                        "try boiling a small pan of water on Boost, slide it about an inch sideways off the hob, and drop a piece of foil on the glass."

                                                                                        When would that happen in real life?

                                                                                        1. re: c oliver
                                                                                          kaleokahu RE: c oliver Dec 20, 2013 09:15 AM

                                                                                          Hi, c oliver:

                                                                                          Oh, I could come up with several "real life" scenarios where that could happen.

                                                                                          One of the more obvious ones is someone using a sheet of foil as a lid on one of multiple pans and it gets knocked off.

                                                                                          Another might be a well-intentioned guest or child thinking they can protect from spatter with foil.

                                                                                          Or someone folding foil for a completely innocuous purpose leaving it behind a stockpot or canner.

                                                                                          Or a gust of wind...

                                                                                          I'm always amused whenever someone raises "It doesn't happen in real life" arguments when it's *all* real life.

                                                                                          Why do you think nearly every manufacturer warns not to let foil come in contact with the glass? Think they'd write that warning out of their manuals (and warranty disclaimers) on the strength of your not having had a problem?

                                                                                          I debated this point awhile back with another zealot, whose last line of defense was that the manuals were the same for all glasstops, and that the lazy manufacturers mistakenly copied the foil warning from their manuals for *radiant* tops. Believe that at your own risk.


                                                                                          1. re: kaleokahu
                                                                                            DuffyH RE: kaleokahu Dec 20, 2013 09:29 AM

                                                                                            <Why do you think nearly every manufacturer warns not to let foil come in contact with the glass? Think they'd write that warning out of their manuals (and warranty disclaimers) on the strength of your not having had a problem? >

                                                                                            True words.

                                                                                            As a former commercial insurance underwriter, I promise you that every warning, on every device ever manufactured, is there precisely BECAUSE someone did that thing. Whether it's sticking a hand into a whirling blender or using a power mower as a hedge trimmer, someone did it. Not always on purpose, but whatever it is, it did happen.

                                                                                            But there is fun to be had from this. Product manuals can be a real hoot to read. Make it a party game...which thing is a real product warning? :)

                                                                                            1. re: DuffyH
                                                                                              c oliver RE: DuffyH Dec 20, 2013 09:33 AM

                                                                                              Have you ever looked at the PDR (Physicians Desk Reference)? Almost every drug will list death as a possible side effect :)

                                                                                              1. re: c oliver
                                                                                                DuffyH RE: c oliver Dec 20, 2013 09:41 AM

                                                                                                Sure. Because it is. An overdose of almost any drug can kill. And that's what Kaleo is saying, that the aluminum-melty thing can happen. Not that it's likely, but that it can, and has.

                                                                                                1. re: DuffyH
                                                                                                  c oliver RE: DuffyH Dec 20, 2013 09:45 AM

                                                                                                  I'm sure it could happen. Not in any examples listed here. But anything CAN happen.

                                                                                                2. re: c oliver
                                                                                                  kaleokahu RE: c oliver Dec 20, 2013 09:44 AM

                                                                                                  Yes, and all those side effects PDR warns us about *have* happened (along with others) in "real life".

                                                                                                  1. re: kaleokahu
                                                                                                    c oliver RE: kaleokahu Dec 20, 2013 09:52 AM

                                                                                                    No, they haven't. Did you see my post about "the test"?

                                                                                          2. re: kaleokahu
                                                                                            c oliver RE: kaleokahu Dec 20, 2013 08:58 AM

                                                                                            Okay, to humor you, I did what you suggested. The piece of foil just lay there ('course the exposed part cooled down immediately since it's induction). I just pulled it off. No melting, no sticking.

                                                                                            1. re: c oliver
                                                                                              kaleokahu RE: c oliver Dec 20, 2013 09:58 AM

                                                                                              Hi, c oliver:

                                                                                              Good, so the foil *did* heat some. Whew, at least we have that out of the way. Bet the foil was outside the circle, though (Note that the Wiki account had several millimeters of glass and water between the Ceran and the foil, but it was directly over the ring).

                                                                                              OK, taking you at your word, you've been lucky so far. We're going into Double Jeopardy. Try this: Cover your boiling pot on Boost with a scosh more foil than it needs (as if you're in a big hurry), enough so that the corner actually gets under the pan (imagine you've jostled it a bit). Set that up with foil actually within the circle, and switch on. Courage!


                                                                                              1. re: kaleokahu
                                                                                                c oliver RE: kaleokahu Dec 20, 2013 10:04 AM

                                                                                                No, the foil didn't heat up at all and was exactly where the pot had been boiling with the circle. As I've been asked in the past to not discuss this subject with you, I'm going to bow out and actually cook something.

                                                                                                1. re: c oliver
                                                                                                  kaleokahu RE: c oliver Dec 20, 2013 10:13 AM

                                                                                                  OK, have fun. When you're finished cooking, please let all the manufacturers know they're wrong about letting foil onto their cooktops.

                                                                                                2. re: kaleokahu
                                                                                                  mikie RE: kaleokahu Dec 20, 2013 10:19 AM

                                                                                                  I may not be the sharpest tool in the shed, but there is no way I'm going to jepordize a $1500 to $3000 appliance, by intentionally doing something the owners manual instructs you not to do, just to prove a point on an internet forum. Call me crazy, but no debate is worth that risk.

                                                                                                  1. re: mikie
                                                                                                    c oliver RE: mikie Dec 20, 2013 10:31 AM

                                                                                                    Note to mikie: It was a really tiny piece of foil :)

                                                                                                    1. re: mikie
                                                                                                      kaleokahu RE: mikie Dec 20, 2013 10:45 AM

                                                                                                      Hi, mikie:

                                                                                                      I wouldn't risk it either, even on my $85 Aroma (BTW they and Nu-Wave also warn about foil).

                                                                                                      I only suggested it as a money-where-mouth-is exercise.


                                                                                                      1. re: mikie
                                                                                                        sueatmo RE: mikie Dec 21, 2013 08:08 AM

                                                                                                        Finally, sanity!

                                                                                                3. re: c oliver
                                                                                                  JayL RE: c oliver Dec 20, 2013 07:25 PM

                                                                                                  I still haven't figured out why I would have foil on a hob to begin with. Waiting on that point to be made as well.

                                                                                                  So foil can etch the glass if I put it on an energized hob. Ok. Gas will burn the shit out of me too if I were to hold my hand in the flame.

                                                                                                  That doesn't mean I'm gonna do it just to see it happen.

                                                                                                  1. re: JayL
                                                                                                    c oliver RE: JayL Dec 20, 2013 07:59 PM

                                                                                                    Jay, some people have agenda.

                                                                                                    1. re: c oliver
                                                                                                      DuffyH RE: c oliver Dec 21, 2013 07:18 AM

                                                                                                      <I still haven't figured out why I would have foil on a hob to begin with. Waiting on that point to be made as well.>

                                                                                                      What about using foil to cover a pot? I thought that was mentioned upthread? Lots of people do that.

                                                                                                      1. re: DuffyH
                                                                                                        c oliver RE: DuffyH Dec 21, 2013 08:06 AM

                                                                                                        I've never done that but even if I did, I don't know how it could suddenly get under the pot. Beside it? Sure. But under it? That must be some strong wind a blowin' :)

                                                                                                        1. re: DuffyH
                                                                                                          JayL RE: DuffyH Dec 21, 2013 09:29 AM

                                                                                                          It never crosses my mind...so thanks for mentioning it.

                                                                                                          I use lids.

                                                                                                        2. re: c oliver
                                                                                                          kaleokahu RE: c oliver Dec 21, 2013 09:07 AM

                                                                                                          Considering the instant hijack of this thread to induction and away from the OP's question, I think that's correct.

                                                                                                          Whenever someone asks "(a) or (b)?" or "What do you think of (c)?", a few people always seem to answer (d). Agenda indeed.

                                                                                                          1. re: kaleokahu
                                                                                                            JayL RE: kaleokahu Dec 21, 2013 09:29 AM

                                                                                                            Not a highjack at all. As someone who likes to post up alot of information, I would think you'd appreciate the added conversation.

                                                                                                            So many people consider all glass tops to be radiant. They aren't, and it's important for folks to realize that.

                                                                                                            1. re: JayL
                                                                                                              kaleokahu RE: JayL Dec 21, 2013 09:59 AM

                                                                                                              Hi, Jay: "Not a highjack at all."

                                                                                                              Sure thing. So many people consider all cars to be Fords, so when they ask about one, the Citroen owners should spring to plug for Citroen. I get it.

                                                                                                              And God forbid if someone should then point out a problem with the Citroen! It means they have a "agenda" or they don't cook. ;)


                                                                                                              1. re: kaleokahu
                                                                                                                JayL RE: kaleokahu Dec 22, 2013 07:14 AM

                                                                                                                You analogy doesn't work.

                                                                                                                A person asks about Ford. Bringing GM into the conversation would satisfy your argument...but that isn't what happened in this thread. A person asked about Ford...and people started talking about Mustangs as well as Escorts. Both Fords, but each with vastly different experiences.

                                                                                                                The OP asked about ceramic cooktops (presumably they meant the glass cooktops used today). If people had started talking about gas or electric coils, then your argument again would hold water. But that isn't the case. Folks, like me, only pointed out that there are different technologies under similar glass surfaces...one is a bear to keep clean and the other isn't.

                                                                                                                Personally, I think that's worth mentioning. Letting everyone know that easy clean glass surfaces are out there if they like that sort of thing, but hate the cleaning issues with radiant...that is my agenda.

                                                                                                                I haven't seen anyone point out a problem with induction on this thread that I would worry myself with. So no skin off my back with that.

                                                                                                                Merry Christmas

                                                                                                                1. re: JayL
                                                                                                                  kaleokahu RE: JayL Dec 22, 2013 07:09 PM

                                                                                                                  Hi, Jay: "You analogy doesn't work."

                                                                                                                  It doesn't work for *you*, which is a good indication that my analogy to cars is completely apt.

                                                                                                                  The OP was clearly talking about conventional glass-ceramic cooktops. S/he did not ask about alternatives, didn't ask for a comparison with other cooktops, didn't say s/he was getting rid of the 'top. S/he didn't say a *word* about induction. The one thing s/he *did* specifically ask was what could be done to help like more what s/he already has.

                                                                                                                  So the very first response to the OP focused exclusively on something completely different. Letting everyone know that something else cleans more easily is a hijack attempt.

                                                                                                                  For the record, Schott makes the overwhelming majority of glass-ceramic for all types of cooktops worldwide. This is common knowledge, as are the warnings of the problem with aluminum foil on their glass. If Schott's and the appliance manufacturers' warnings don't concern you, fine. But don't expect a hijack to go unanswered.

                                                                                                                  Mele Kalikimaka,

                                                                                                                  1. re: kaleokahu
                                                                                                                    JayL RE: kaleokahu Dec 22, 2013 08:23 PM

                                                                                                                    Actually, what it sounded like was that the OP was unaware of the other option for "ceramic" cooktops.

                                                                                                                    Talking about induction isn't a highjack...it's a glass cooktop, and that adheres to the OP's line of questioning just perfectly.

                                                                                                                    You're going to be right, in your mind, no matter what...so I'll leave it at that.

                                                                                                                    1. re: JayL
                                                                                                                      kaleokahu RE: JayL Dec 22, 2013 09:38 PM

                                                                                                                      Sounds can be deceiving when that's what you want to hear.

                                                                                                                      Perhaps the OP is also unaware of your choice in flatware, Chinoises and charcuterie? S/he didn't ask about those things, either, but hey...

                                                                                                                      1. re: kaleokahu
                                                                                                                        JayL RE: kaleokahu Dec 22, 2013 10:14 PM

                                                                                                                        So if someone asked, "does anyone like their range/cooktop?", should no one answer? Would you ASSume the question to be rhetorical?

                                                                                                                        Or would you expect different people answering with experiences from varying types of ranges?

                                                                                                                        The latter, of course, is true.

                                                                                                                        The OP asked about ceramic (glass) cooktops. That question got responses from the two user groups of said cooktop types.

                                                                                                                        Have a blessed holiday.

                                                                                                                        1. re: JayL
                                                                                                                          kaleokahu RE: JayL Dec 22, 2013 10:45 PM

                                                                                                                          Hi, Jay:

                                                                                                                          The OP only asked about conventional ceramic cooktops.

                                                                                                                          S/he could just've well asked after folks' experience with open cooking hearths. If a pyrophobe's first reply to such a query is how clean you can get a microwave oven, well, it's just unhelpful. Not far removed from suggesting buying a zither to any stranger who says s/he plays music.


                                                                                                                          1. re: kaleokahu
                                                                                                                            JayL RE: kaleokahu Dec 22, 2013 10:58 PM

                                                                                                                            <The OP only asked about conventional ceramic cooktops>

                                                                                                                            Actually, it doesn't help when you say the OP was asking something they weren't. Never did they say the word "conventional". That's just trying to make your point by adding in words to the conversation.

                                                                                                                            The OP actually said, " ...really looking forward to the modern technological advances of the ceramic cooktop."

                                                                                                                            I really don't see the problem with people who have radiant as well as induction replying to the subject.

                                                                                                                            For the OP, if you're still out there, the two main issues at hand are ease of cleaning and temperature control. Radiant is harder at both, and induction excels at both. Each technology uses glass tops.

                                                                                                                            No Fords, Citrons, or microwave ovens were hurt during the production of this post.

                                                                                                                            1. re: JayL
                                                                                                                              kaleokahu RE: JayL Dec 22, 2013 11:12 PM

                                                                                                                              Hi, Jay:

                                                                                                                              You're funny. The OP was plainly asking about conventional ceramic appliances, not induction. What s/he *actually* said was: "I had gotten used to the erratic old electric cooktop (any port in a storm), but was really looking forward to the modern technological advances of the ceramic cooktop." Meaning his or her conventional ceramic cooktop compared with his/her previous electric coil 'top.

                                                                                                                              For the OP, sorry your thread got hijacked.


                                                                                                                              1. re: kaleokahu
                                                                                                                                mikie RE: kaleokahu Dec 23, 2013 06:13 AM

                                                                                                                                I'm going to put in my $0.02 where I know I should just read and enjoy.

                                                                                                                                "Does anybody LIKE their ceramic cooktop?" This along with the quote about old electric cooktop, certianly has me thinking *conventional* electric. And as I stated up post, as have many others, there is a lot not to like about conventional glass cooktops. It's probably just my bias, but if they were refering to an induction cooktop, I would have thought they would have referenced that specifically. I say this because induction is relatively new and unique, at least compared to conventional electric glass cooktops, specifically in the US. Besides, according to those who have and use induction, that would be an insane question to even pose, because there is nothing not to like about induction, it's easy to clean and very responsive.

                                                                                                                                I don't have an issue with mentioning induction as an option, but I'm going to use my unobtainium example again, many people don't have the kitchen budget for a $3,000 cooktop, so proposing that as the fix all cure all isn't always an option.

                                                                                                                                With full disclosure in mind, we had coil cooktops for the past 40 years, ony cooked on conventional glasstops at daughters places and those experiences were poor. When replacement time came, the Mrs. wouldn't look at glass tops no matter what was underneath it. No way, no how, period. We have a very nice, all but very expensive, gas rangetop.

                                                                                                                                For the OP, I believe there were a few ideas on how to overcome to some extent the issues with conventional glass cooktops. Unfortunately, although they look great, the performance just doesn't live up to expectations and I'm not sure that there is a good solution to that issue. Of my two girls that had glasstops, one has moved and has gas and the other is looking foreard to a kitchen remodel. Induction will probably not be in her budget.

                                                                                                                                1. re: mikie
                                                                                                                                  DuffyH RE: mikie Dec 23, 2013 06:50 AM

                                                                                                                                  <I don't have an issue with mentioning induction as an option, but I'm going to use my unobtainium example again, many people don't have the kitchen budget for a $3,000 cooktop, so proposing that as the fix all cure all isn't always an option.>

                                                                                                                                  That's no longer true. Case in point, Samsung induction range at Best Buy, on sale for $1375, reg. $1699. In a cooktop, they've got a pair of 30" ones under $1700.

                                                                                                                                  1. re: DuffyH
                                                                                                                                    c oliver RE: DuffyH Dec 23, 2013 06:54 AM

                                                                                                                                    That's a super price on the range. I think I paid $1600 a few years ago.

                                                                                                                                    Duffy, not in reply to you, but I'd like to point out that OPs post was more in line with a rant :) than actually asking advice. And I tell ya this thread has sure educated ME. If I know anyone considering the OPs cooktop I'll be forwarding this thread to them.

                                                                                                                                  2. re: mikie
                                                                                                                                    JayL RE: mikie Dec 23, 2013 06:53 AM

                                                                                                                                    Good points, Mikie.

                                                                                                                                    My induction cooktop was under $1,500. But that is a cooktop only. Again, I read the OP in a literal sense and didn't assume they were talking about an entire range (much like I read, in a literal sense, the whole thing about ceramic cooktops meaning all of the available options).

                                                                                                                                    Merry Christmas!

                                                                                                                                    1. re: JayL
                                                                                                                                      mikie RE: JayL Dec 23, 2013 08:07 AM

                                                                                                                                      It's funny, in a post a couple of weeks ago I stated one could replace a cooktop easilly for $500 (actually you can replace one for much less than that) and I received criticisim because that was too low and how that person spent $3000 on their cooktop (I can only assume it was induction, I know it wasn't gas and I can't figure out who would make a conventional electric in that price range). So without doing my research, I used that $3000 as the bar for a quality induction cooktop.

                                                                                                                                      All I can say is that I wouldn't want to have my induction cooktop considered in the same reference as conventional glass cooktops if I were a manufacturer. There are so many negatives associated with conventional electric glass cooktops that I wouldn't want that association for my product if it were different.

                                                                                                                                      The whole appliance thing is a bit vauge, we went shopping for a gas cooktop only to find out what we really wanted was a rangetop. From what I can tell there are two differences, one drops in the other slides in and the power of the hobs is higher with a rangetop. At least that's what I was told, no verification other than what the appliance salesperson said.

                                                                                                                2. re: JayL
                                                                                                                  c oliver RE: JayL Dec 21, 2013 12:41 PM

                                                                                                                  Jay, I first posted here wanting to see if the 'glass' on induction was the same as that on the 'ceramic.' I don't think I've even seen the latter. I was surprised to read about the cleaning problems but then learned it's because of the heat all over the cooktop. That was MY agenda :)

                                                                                                                  1. re: c oliver
                                                                                                                    JayL RE: c oliver Dec 22, 2013 07:23 AM

                                                                                                                    I had radiant for years before moving to our current setup. Radiant is extremely messy in the fact that they can be difficult to clean. The glass gets so hot that any food/liquids burn on pretty quick, and then you have to wait so long for it to cool that once you are able to clean it's too late and the crud is stuck there. I felt the radiants cooked well enough if you could deal with the temperature control issues.

                                                                                                                    With our current induction setup it is like night & day. No cleaning issues at all (and to add: no temperature control issues).

                                                                                                                    Lumping all glass tops in the same category these days is a mistake. The OP's question, and others like it, are not specific enough. That is why responders have to answer the questions by explaining their technology of choice, and why they answer the way they do.

                                                                                                                    For the life of me I don't understand why that bothers some people...

                                                                                                                    Merry Christmas

                                                                                              2. re: JayL
                                                                                                c oliver RE: JayL Dec 19, 2013 03:49 PM

                                                                                                Yes, Jay. The issues with 'regular' electric are clearly not issues with induction.

                                                                                            2. c
                                                                                              CanadaGirl RE: dingey Dec 19, 2013 04:15 PM

                                                                                              I have one that is 13 years old. I really like it, much better than coils. It isn't too hard to keep clean, but I do have one that is dark, so I'm sure there would be more obvious marks if it was white. I am not super careful with it, but I don't slam pots around. I do slide them, however, and have put lids down without issue.

                                                                                              When it needs replacing, I will be getting an induction though. Not because I'm unhappy with what I have, but because I know induction will be better

                                                                                              1. tim irvine RE: dingey Dec 26, 2013 07:20 AM

                                                                                                When we moved into this house there was a stove with a ceramic cooktop. We soon replaced it with gas. I was at mother in law's yesterday, and she has a ceramic top. It all came flooding back how they heat very quickly and take a very long time to cool, a problem amplified by the fact she is using SS likely dating to the early sixties. Fortunately it also came back to me that to go from boil to simmer, just turn on another burner at simmer. Thankfully I only needed to heat gravy and simmer cranberry relish. Yes, they are easy to clean but not really any easier than my KA gas stove.

                                                                                                1. w
                                                                                                  wardc RE: dingey Jul 10, 2014 06:27 AM

                                                                                                  I LOVE mine, and bought a second when the first went south. I've always laid lids down etc and have never had an issue with treating it delicately (other than it isn't recommended that you can with it, or use painted ceramic outer coated pans). I have to get some good pots and pans that are recommended for smooth tops because mine heat up way to slow, and aren't flat bottomed enough (so food isn't evenly cooked). I've also never had a problem with staining. I'll admit, I'm not a messy cook and stuff nearly never boils over. Mine came with what I've always called a "paint scraper"...ie a razor blade thing for scraping off hard stuff. I clean mine when it is cool. I typically just use my dish scrubby thing. If it looks particuarly marred...maybe for grins once or twice a year I use the ceramic cook top cleaner...which is sort of like car wax...smear it on, once it dries (nearly instantly), buff it off with a dry cloth. I've also used window cleaner on it and a paper towel. I wonder if the differences people experience may be differences brand to brand? And, or...every cook cooks differently. My aunt hates hers...but she tends to be pretty sloppy on her stovetop when she cooks. My first was an Amana...my second...after researching top brands in economical price ranges is a Samsung. I've always loved that stuff doesn't go DOWN burners that I have to take apart and clean up later. I have a TINY kitchen, and I also like that it gives me an extra work surface when I'm not cooking.

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