Flat Top Electric Stove

I love my flat top stove. It even has other uses. When not ehated,
it's extra counter space, and I sometimes even use the glass surface to
roll out dough for biscuits and cookies!
..
Anyway, the main thing is to have pots with a completely flat bottom.
I do occasionally use my cast iron, but very carefully, and do not drop
it roughly or slide across the surface. I also use mostly the All
Clad brand -- while I have pieces of different brands, I have decided I
like the All Clad best. But the stabndard advice is, don't buy sets.
You won't use them all. Just get the pieces you would use, and look
for sales. On line, Chef's Catalog and Cooking.com are good sources
for occasional sales on this brand, and others.
..
And, save the cast iron skillet for cooking cornbread inside the oven.

Oh yes. If you still want to ~almost~ replicate the effects of cast
iron on top of the stove (heavy sides as well as bottom) the Calphalon
line has four different lines, and one of them is dark "hard anodized"
steel. I have a small covered stewpot of that line, and an
accocmpanying small skillet - they share the same lid. I wouldn't have
bought them except the set was on half price sale, at $50. They're
OK, but I mostly use my All Clad in the same sizes.

Stuart Pedazzo said:

My wife and I bought ourselves a new flat top stove with convection
oven for Christmas. Our old pot and pans are over 15 years old and do
not work the best with the flat top design. We also have a few cast
iron fying pans that we love but are reluctant to use them on the new
stove for fear of damaging the glass top.

What is the best brand of cookware to use with flat tops?
Sincerely,
Stuart Pedazzo.....but you can call me Stu!

I love mine. I use all cookware, except glass. The info that came with
mine said no glass. I use my stainless and my cast iron.

I don't scoot pans across the surface. I don't know why.

The tops are a lot tougher than they appear.

Elaine, too

"Stuart Pedazzo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My wife and I bought ourselves a new flat top stove with convection
oven for Christmas. Our old pot and pans are over 15 years old and do
not work the best with the flat top design. We also have a few cast
iron fying pans that we love but are reluctant to use them on the new
stove for fear of damaging the glass top.

What is the best brand of cookware to use with flat tops?
Sincerely,
Stuart Pedazzo.....but you can call me Stu!

I doubt there's a single best brand. You just want decent pans that
don't have warped bottoms (cheap, lightweight materials are more likely
to warp). None of my old pots or pans were unusable with my flat top
range (and I have some fairly old pans). My manual cautions against cast
iron, but I use my Lodge skillet fairly often. I just have to get used
to not turning and sliding the pan (the concern w/ cast iron is
scratching the surface; the concern with warped pans is poor
performance).

-T

In article <[email hidden]>,

Stuart Pedazzo said:

My wife and I bought ourselves a new flat top stove with convection
oven for Christmas. Our old pot and pans are over 15 years old and do
not work the best with the flat top design. We also have a few cast
iron fying pans that we love but are reluctant to use them on the new
stove for fear of damaging the glass top.

What is the best brand of cookware to use with flat tops?
Sincerely,
Stuart Pedazzo.....but you can call me Stu!

I have a glass top, and I use cast iron all the time.....

Mine is a double laminate and I've had no trouble with the cast iron.
My pots are stainless.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Quoted post said:

I love my flat top stove. It even has other uses. When not ehated,
it's extra counter space, and I sometimes even use the glass surface to
roll out dough for biscuits and cookies!

ROFL! I use mine for extra counter space too! :-)
I even use it for prep with a cutting board on top.....

Quoted message said:

.
Anyway, the main thing is to have pots with a completely flat bottom.
I do occasionally use my cast iron, but very carefully, and do not drop
it roughly or slide across the surface. I also use mostly the All
Clad brand -- while I have pieces of different brands, I have decided I
like the All Clad best. But the stabndard advice is, don't buy sets.
You won't use them all. Just get the pieces you would use, and look
for sales. On line, Chef's Catalog and Cooking.com are good sources
for occasional sales on this brand, and others.

My mom's old pressure cooker has a slighly convex bottom and it's
working ok. I'm just careful to "prop" it on something so that it does
not rock or move when it comes up to pressure. Yeah, I have a new one
but it needs a new safety valve. I just have to go find one.

Quoted message said:

.
And, save the cast iron skillet for cooking cornbread inside the oven.

Why??? I use ONLY cast iron skillets and so far, so good! I've had this
stove now for nearly 4 years and have yet to have an issue with my
skillets, or my cast iron dutch oven that I sometimes use for slow
cooking/braising.

Quoted message said:

Oh yes. If you still want to ~almost~ replicate the effects of cast
iron on top of the stove (heavy sides as well as bottom) the Calphalon
line has four different lines, and one of them is dark "hard anodized"
steel. I have a small covered stewpot of that line, and an
accocmpanying small skillet - they share the same lid. I wouldn't have
bought them except the set was on half price sale, at $50. They're
OK, but I mostly use my All Clad in the same sizes.

Cheers!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article
<[email hidden]>,

Elaine Parrish said:

Stuart Pedazzo said:

My wife and I bought ourselves a new flat top stove with convection
oven for Christmas. Our old pot and pans are over 15 years old and do
not work the best with the flat top design. We also have a few cast
iron fying pans that we love but are reluctant to use them on the new
stove for fear of damaging the glass top.

What is the best brand of cookware to use with flat tops?
Sincerely,
Stuart Pedazzo.....but you can call me Stu!

I love mine. I use all cookware, except glass. The info that came with
mine said no glass. I use my stainless and my cast iron.

I don't scoot pans across the surface. I don't know why.

The tops are a lot tougher than they appear.

Elaine, too

I never got in the habit of scooting cookware. You can't do it on
elements on a regular stove, so it was never a habit and still is not
using the glass top.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Quoted post said:

I love my flat top stove. It even has other uses. When not ehated,
it's extra counter space, and I sometimes even use the glass surface to
roll out dough for biscuits and cookies!

ROFL! I use mine for extra counter space too! :-)
I even use it for prep with a cutting board on top.....

Quoted message said:

.
Anyway, the main thing is to have pots with a completely flat bottom.
I do occasionally use my cast iron, but very carefully, and do not drop
it roughly or slide across the surface. I also use mostly the All
Clad brand -- while I have pieces of different brands, I have decided I
like the All Clad best. But the stabndard advice is, don't buy sets.
You won't use them all. Just get the pieces you would use, and look
for sales. On line, Chef's Catalog and Cooking.com are good sources
for occasional sales on this brand, and others.

My mom's old pressure cooker has a slighly convex bottom and it's
working ok. I'm just careful to "prop" it on something so that it does
not rock or move when it comes up to pressure. Yeah, I have a new one
but it needs a new safety valve. I just have to go find one.

Quoted message said:

.
And, save the cast iron skillet for cooking cornbread inside the oven.

Why??? I use ONLY cast iron skillets and so far, so good! I've had this
stove now for nearly 4 years and have yet to have an issue with my
skillets, or my cast iron dutch oven that I sometimes use for slow
cooking/braising.

Quoted message said:

Oh yes. If you still want to ~almost~ replicate the effects of cast
iron on top of the stove (heavy sides as well as bottom) the Calphalon
line has four different lines, and one of them is dark "hard anodized"
steel. I have a small covered stewpot of that line, and an
accocmpanying small skillet - they share the same lid. I wouldn't have
bought them except the set was on half price sale, at $50. They're
OK, but I mostly use my All Clad in the same sizes.

Cheers!

Quoted message said:

--
Om.

========

I use one of those copper wire things underneath the pans that are concave
or have a raised ring that causes most of the surface to not touch the
stovetop. It works like a charm!

--
Syssi

"Elaine Parrish" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Stuart Pedazzo said:

My wife and I bought ourselves a new flat top stove with convection
oven for Christmas. Our old pot and pans are over 15 years old and do
not work the best with the flat top design. We also have a few cast
iron fying pans that we love but are reluctant to use them on the new
stove for fear of damaging the glass top.

What is the best brand of cookware to use with flat tops?
Sincerely,
Stuart Pedazzo.....but you can call me Stu!

I love mine. I use all cookware, except glass. The info that came with
mine said no glass. I use my stainless and my cast iron.

I don't scoot pans across the surface. I don't know why.

The tops are a lot tougher than they appear.

Elaine, too
======

I use glass pots on mine (Visions). I haven't had any problems.
--
Syssi

Stuart Pedazzo said:

My wife and I bought ourselves a new flat top stove with convection
oven for Christmas. Our old pot and pans are over 15 years old and do
not work the best with the flat top design. We also have a few cast
iron fying pans that we love but are reluctant to use them on the new
stove for fear of damaging the glass top.

What is the best brand of cookware to use with flat tops?
Sincerely,
Stuart Pedazzo.....but you can call me Stu!

I have a flass top stove, I use all kinds of pots, including glass, and
have never had a problems.

Rosie

"Syssi" <[email hidden]> wrote in message
news:gkSDf.98$7d.39@trnddc05...

Quoted message said:

I use one of those copper wire things underneath the pans that are concave
or have a raised ring that causes most of the surface to not touch the
stovetop. It works like a charm!

--
Syssi

Can you provide more details? Sounds like something I might like to use.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

A very good way to clean your flat top stove is with the aresol(sp) oven
cleaner. Just spray it on a the cold top and wait 10 -15 minutes and
wipe clean. Does a super job.

Andy
Franklin, Tn

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Peter Aitken'& 'Syssi said:

Quoted message said:

I use one of those copper wire things underneath the pans that are
concave or have a raised ring that causes most of the surface to not
touch the stovetop. It works like a charm!
--
Syssi

Quoted message said:

Can you provide more details? Sounds like something I might like to use.
--
Peter Aitken
======================

The one (actually 2) that I have are "Fitz-All" brand Heat Diffusers. It
claims to protect glass coffee pots and tea pots on ranges and on the back
goes into detail about how you can use them under metal pots and pans to
reduce sticking & burning.... UPC is: 77615 02001 and the Model # is 2001.
The shape is that of a 3-leaf clover without the stem.

http://www.kitchenhaven.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=100&Product_Code=49811&Category_Code=100600000

or

http://tinyurl.com/d7223

Keeping in mind the recent burner or cutter thread - if you use these, make
sure you let them cool before you pick them up.

--
Syssi

<snip>

Quoted message said:

The one (actually 2) that I have are "Fitz-All" brand Heat Diffusers. It
claims to protect glass coffee pots and tea pots on ranges and on the back
goes into detail about how you can use them under metal pots and pans to
reduce sticking & burning.... UPC is: 77615 02001 and the Model # is
2001. The shape is that of a 3-leaf clover without the stem.

http://www.kitchenhaven.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=100&Product_Code=49811&Category_Code=100600000

or

http://tinyurl.com/d7223

Keeping in mind the recent burner or cutter thread - if you use these,
make sure you let them cool before you pick them up.

--
Syssi ==============

Piggy-backing on my own post... the link I posted is for reference only. I
have not ordered from this company nor do I know anyone that has. I simply
googled for "Fitz-All heat diffuser" and it was the first item to show up.

Syssi Disclaimered