Are they as easy to clean as advertised?
Do you need special cleaners?
Do you need special type cooking pots, fry pans, etc.?
Just all the pros and cons before I buy?
I have a glass top halogen range built into my counter. (Came with the house last year, I didn't choose it.) I hate it with a passion.
Yep, it heats up mighty darn fast compared to normal electric ranges. Fast enough to burn things. I burned spaghetti for the first time as an adult trying to use the thing. Trying to cook scrambled eggs is a challenge. You have a range of settings and that's what you get. Your cooking has to fit one of those settings or you're in trouble. You cannot tweak it gently like gas.
It takes much longer than anything else to cool down. It has a little red light that glows to tell you that it's still hot. My DH didn't notice it when he hauled in some plastic grocery bags. I had the biggest mess that you can imagine when he plopped them down on top of it. (Because it's flat, you start thinking of it as a counter top. Dangerous.)
Because it's flat, a larger skillet can run into the plastic knobs and can melt them. Or part of the pan doesn't heat. I have a family of four and my husband is a big eater. I cannot use tiny pans.
You do need a sort of soft scrub cleaner. It will only clean the lightest film of stuff. Anything that boils over and bakes on must be scraped with a razor blade type of device. Again, with limited success.
I hate the thing. I would like to rip it out by it's lungs. I want a gas range. Gas is much more easily controlled and the burners lift the pans off of the surface so that you don't have to buy specialized anything.
Btw, you cannot do things like make popcorn on the thing. You'd rip the surface to shreds. You also cannot use the range surface to set down something hot from the oven like a roasting pan if it's a builtin model. The vent runs down the center of the thing. Between that and the plastic knobs, you'd very likely melt something.
We also experienced formica for the first time (I had Corian in the old house). When I pulled out my chicken in the roasting pan from the oven, I stood there with a burning hot pan and realized I had NO PLACE to put the thing! Couldn't put it on the counter, even with trivets. Couldn't put it on the range...What to do???
I ended up making it straddle the sink.
I would never ever buy one of those suckers again. When the money situation here gets better, I'm tearing out the glass top and putting in a gas cooktop. And then I'm replacing that formica with Corian.
Kitchens might be a fashion statement, but the cooking areas need to be intrinsically functional and not fragile. Professional cooks use gas. I can now see why.
The only good thing that I can say about it is that it 'looks interesting'. Thazzit.
The person that lived here before kept it pristine. More than once I've tried to imagine what she actually cooked on the darn thing. Then I found a plastic food mail order catalog in a drawer and figured it out.
There is lots of discussion about this on the Appliance forum. They are easy to clean and hard to damage short of dropping something heavy on them. Electric cooktops -- solid, glass, and coil -- do have the heat up/cool down issues that smom40 so graphically complains of and may be hard to adjust to if you are used to gas.
The pot issue isn't a small thing. (Pardon the pun.)
I could probably deal with it if I was only cooking for myself and my husband. A saucepan, an upright steamer, those things will fit fine. Any skillet that isn't small will have edges hanging off of the side and thus the cooking is uneven. This severely limits your options.
I would argue a little bit about 'hard to damage' or 'easy to clean'. In order to scrape gunk off of it, you need a razor device that most certainly could rip the finish off of it if you slip on the angle. (Don't ask me how I know.) You butt a pan up against one of those plastic knobs, you're buying a new one. Light spatters are really easy to clean. But if you boil over, you have a big mess. It bakes on immediately. (Okay, start your engines and start scraping.)
I forgot to mention that when you have a rangetop vent (as opposed to a hood over the top), ANYTHING that spatters goes down into the vent itself. (The filter itself is at the bottom to the side). It's very skinny and you have to be careful when you insert your arm down there or you could hurt yourself on the metal. My arms are thin, I was able to do it. Someone with a heavier arm wouldn't be able to fit. (It's a disgusting job)
And you MUST use the vent if you have any steam at all. Because there is no hood, any wooden cabinentry above will be effected. Keep those things oiled to protect them.
I once had a countertop gas range and it was much better. MOST pans could be used. However, the plastic knob thing is still an issue. And with gas , came a different issue. Gas has electronic ignition. The knobs are removable and there is a circular cut area in the glass where they connect. You lift the knob off and below is the electronic iginition.
Get that wet? It will "click" until it dries out. You must disconnect the igition from the power source until that happens. If you don't, you'll burn out the igition. In 8 years of living with it, I burned one out twice. My DH is handy, he could replace it. However, the parts have to be ordered. They're usually not something that appliance centers have in stock.
It doesn't take a lot of water/liquid to do this. I had cleaning help at the time and they would regularly get the thing wet just from spraying cleaning solution on the glass area.
I know that I sound negative, but although I love things that look pretty, I'm a practical person. I need to USE my range or other appliances. A LOT.
Others can argue for high tech 'features'. I just want to cook dinner and not have to have a wrassle-fest. I know in my life when I buy things with lots of bells and whistles, they're more likely to break down and more likely to be expensive when I replace it.
As with anything, things have their pros and cons. I put my story out here because these are my conclusions after living with the things.
Despite my negativity, you can cook on them. They're not entirely useless. However, I just don't see what all of the positive hubbub is about. It feels like a way to double the price of a cooktop from over here.
I love mine, I've had it almost 2 years. Cleans like a charm. Although I have to use the cleaner for stove tops. I never have to use a razor blade, just the cleaner. It does stay hot but my regular electric stove did too. We never set anything on the stove so that hasn't been a problem. I will never own anything else. I would replace it with the same kind in a second.
I have been using smooth top cooking range for 3 years. I like it and haven't had many problems. I used to think cleaning it was a chore that needed a lot of elbow grease. Then I found you could leave the cleaner on for about an hour or so and then the grime and dirt wipes off with the cleaner like a charm.
Love it. I've had it a couple years. Mine is a dark top, I was afraid the light one might discolor (don't know if that is factual, but the appliance guy told me they can discolor).
I have two very large burners, and a warming burner. I haven't found the non heating with big pans to be an issue. Just seems like cooking on electric to me. I don't think mine are halogen. Even cooking on gas wouldn't be worth the clean up for me. I'm not a gourmet cook either, so that might make a difference.
To me using the razor blade (when I don't wipe off) isn't a big issue. The glaze is not a big deal. You basically just wipe on and wipe off to a shine.
Are they as easy to clean as advertised? - sorta... they do take quite a bit of elbow grease.
Do you need special cleaners? - Yes, the cleaner for smooth top ranges
Do you need special type cooking pots, fry pans, etc.? - They have to have a flat bottom, if they are warped in any way you can not use them on this cook top style
Just all the pros and cons before I buy? - I have one now because it came with my new house, I don't plan on buying one. If the current one ever dies, I will replace it with something else.
I hate mine. I would rather have the regular stove. You can't wipe it off until it cools down. If you fry something, the grease pops over to the other eye and then you feel like you can't wipe it off, but yet you don't want to set another pan on top of the grease to cook on that eye. I just like to be able to wipe up as I go, and with this you can't.
I will NEVER have another one
I also have a glass top cooking range. i really like the looks of it but it is difficult to keep clean. Anything that gets burnt on can be scrapped of with a thin blade and I do use a special cleaner to keep it in prime condition. My stove is 5-6 years old it was at the house when I moved there and I like it better than the traditional range. It looks nicer and has more options such as the size of range you wish to use.
I have had mine for two years now and the only problem I have had is cleaning--only because I didn't do it regularly so it took ALOT of elbow grease and determination to remove the burned on stains (after using the razor blades). I use the special cleaner recommended almost daily--just squirt, scrub and wipe off. I also gently used Mr. Clean Magic Erasers when I was working on those burned spots. It is clean as new now :)
It is so much easier to clean than a regular electric cooktop. I use a special cleaner and I find it doesn't take that much elbow grease. I prefer a gas cooktop but if that's not possible, I'd get another glass top before I'd ever get an electric cooktop.
I've had mine for two years and I love it. I never seem to have to use the special cleaner. I sometimes use it as an extra surface.
My old glass top was 25 years old, and we used it for 13 of those years. Just got my new one istalled over the summer. I chose very carefully to make sure it had the right burner sizes and configurations to handle the way we cook.
We got glass top again because it is much easier for me to clean. I cannot tell you how much I *hated* my 25 previous years of cleaning the gunk, grime & burnt on crud off of former gas or coil electric stove tops.
I must say that I HATE mine! It was the one offered by the builder unless you upgraded your entire kitchen to the "gourmet" kitchen , when you got the gas cooktop and wall oven (I wish!!!!) At the time, we couldn't afford the upgrade, so got stuck with this thing.
I hate to cook with it. It heats up fast-too fast sometimes-and does not cool down very quickly. If a recipe calls for you to bring something to a boil and lower heat to low or simmer, you have to take the pot/pan OFF the eye to let it cool down or whatever you are cooking gets burnt or lumpy (among other things that go wrong when food if cooked too long at too high heat).
Then you have to clean it, and that's not fun. Even plain water will leave a stain if it gets on the eye. You have to use the razor and then the special cleaner. You have to really scrub it, but you can't use anything that has textured surface (like scotchbrite) or it'll scratch the surface, so you get to scrub with a papertowel or a soft cloth. That works real good (yeah, right) I did find that using a paste of Borax worked pretty good, because that special cleaner ain't cheap!
Also, you cannot use pots and pans that have a grooved bottom. Try finding those! I bought a new omelet pan and didn't realize it had the grooved bottom. It scratched the stovetop!! Luckily, it hasn't seemed to effect the performance. Also, my mom got me one of those Turbo cookers and I had to return it because of the grooved bottom.
I will NEVER EVER again have one of these things!
I absolutely love mine. I'm shopping for a new home, and if my new place doesn't have one, that's the first thing I'll buy. I keep a single-sided razor blade under the spoon rest. When cleaning up the kitchen, I just run the blade over the stove top, and that gets most of the gunk in a few swipes. A wipe of the surface with the special cleaner (I'm still using the same small bottle I bought two years ago when I got the range) and a quick polish and it looks gorgeous. I have a black one. I could never keep all the nooks and crannies of other stoves clean...and let's not even TALK about the nasty drip pans. UGH!
Am an avid cook and have had mine for 6 years. It is used several times a day, plus a lot more on cooking marathon weekends. Hubby will NOT eat in a restaurant and we have been married for 30 years. Thus I am cooking full dinners every night.
I love mine and cannot imagine going back to coils. Does anybody even make coil cooktops other than the cheapies for rental apartments?
If you like cooking on gas, then get gas. They are two different animals entirely. I won't use gas, due to hubby's severe allergies and our concerns over inside air quality.
Most complaints over glass tops come from those who cannot stand change and are resisting it. It is like everything else: my mom went through this when microwaves first came out and she never did make the adjustment.
The cleaning issue is a non-issue IMHO. While the old coil types would just allow crud from boil overs to accumulate inside the cooktop until it smelled enough for someone to notice it and clean it; the glass tops are not forgiving in this way. Just like you have to clean your countertops or sink after every use, so with the glass top cooktop. After 6 years of constant use, I have NEVER had to scrape mine with a razor blade or anything else - even when experiencing a boil over - bc I clean it up immediately. Sometimes I can go several days w/o cleaning. It just depends on what you are cooking. Bottom line: if spills, grease, or boil overs get on it, they must be cleaned up before it is used again. If you don't do this, then you are cooking the material into the surface - and once this happens, it is razor blade time.
When my mother's old coil stove finally died about 10 years ago (when she was in her early '80's), I suggested she replace it with another coil top since her pots and pans were 40+ years old and I knew she would not want to replace them. By that time, she was doing little cooking anyway.
You must use pots and pans that are totally flat on the bottom (no Circulon) and respond to magnets (I am a lay person, so do not know the correct term), hence you cannot use glass pots like Visions by Corning, and in the case of my particular type of cooktop, also cannot use anything with copper on the OUTSIDE. I use All-Clad Stainless Steel and Le Creuset enameled cast iron.
I have a white glass top and really like it. We've had it for 3 years and it pretty much looks like brand new. It is very easy to clean and is a tough as nails. I would never go back to a coiled stove top.
Pros: sleeker looking than a coil burner range, cool surface can be used as countertop in a small kitchen, easy to clean with proper cleanser and razor scraper (when needed)
Cons: some cookware will scratch/mar surface, cook must get used to keeping cookware centered over burner, cook must remember that the little red light means HOT
I love mine. I had one at my old house and replaced the electric range in my new house with a similar model. I'd prefer natural gas, but that's not an option in my neighborhood.
I love mine. The first one I had was when I got married, it was my mother-in-laws. I used that one for eight years.Than we moved and that was one thing I insisted on having again. So of course that is what I now have, not the same one, but, we went out and bought a new one when we moved. We now have had this one for ten years now. I won't go back to anything else. Never have I used a razor, nor will I. The cleaner works fine. A little scrubbing or elbow grease never hurt anyone. I also use my glass vision kettles on it. Unless your my father and everything has to be cooked on HIGH, there is no problem. Or atleast I have not had any problems. I do all my canning also with it. Yes, I would recommend them to anyone. You can bet when or if the one I have now ever quits, I'll be getting another.
We have been living in a newer apartment (6 mos so far) during our remodel, and this is the first time I've used one. I cook a LOT, and can't wait to use my Wolf Gas cooktop when my house is done. That being said, I actually don't mind the glass top in the interim--it boils water quickly, but doesn't suit my cooking needs (too small, I do a lot of stir fry and like the heat control of gas). I'm a terrible housekeeper and was having trouble getting the boil over gunk off, but this week sprinkled a little comet, and with some elbow grease it looked pretty good.
I have owned 2 glass top ranges and have liked them both. IMO if you are used to cooking on old style electric coils you will probably like a smooth top. If you are used to gas you might not. The bigest trick to keeping it clean is to prevent boil-overs. Even then it's not hard to get off. Certianly easier than with the old coils where it would run all under the burners. As for some of the comments above: YOu certianly could put a hot roasting pan on the surface, I do this all the time. I don't understand pcj42's comment about not being able to wipe grease that has splatterd onto the unused eye. If it's not hot you can certianly wipe it. My knobs are on the front, not on the surface, so the pans don't touch themn. Many of the stoves have all kinds of expandable elements & bridges between elements so you should be able to find one that fits most pans. You cannot expect it to respond like Gas. I don't think the old style coils cooled off any faster than my glass top's elements. Gas isn't an option for me, I like my glass top fine. But what I really want when we can afford to replace it is INDUCTION! Best of both worlds there!
I had a gas stove before my glass top. I do love gas in that when it is on, it's on, & instantly off when you turn it off. But I love the ease of cleaning my glass top. My main problem is my husband, who is far from being Mr Clean. He will boil over something, then continue using that burner. I think when you do that over a period of time, the finish mars. It still doesn't look that bad, and I've had mine 11 years. Main thing is just wipe up after cooking. I love its cleanness. I never have been good at keeping other stoves this clean. The special cleaners do work best, and are more expensive, but one small bottle lasted me well over a year because you don't necessarily use it every time & don't need much at a time. Someone else mentioned too how it makes extra counter space when you need it, I use it all the time for that. I certainly wouldn't trade it for a coiled electric stove. Gas-well, it took me a while to adapt to removing pots from heat when they were done, or just turn off the burner early, but I don't think I would give up my glass top.
I have had mine for 6 years now and wouldn't have it any other way. Yes, it does heat differently from conventional coil ranges - but that just takes a couple of trys to get used to it.
Special cleaner? Nah - I use Vim and a little elbow grease. Mine shines as new as the day I bought it. BTW, it is a black Whirlpool Gold.
I agree especially with GinGin and NGraham's posts. I had used both gas and electric ranges before moving to a house with a glass cooktop (wall ovens). Wrt heat control, I don't find it to be much different than cooking with electric. I hated cleaning my previous stoves, especially the drip pans. I don't mind cleaning up at all now. Even with a boilover, I've never had to do anything other than let the cleaner sit for a bit. I was paranoid of hurting the finish at first, but it's been a year, with no problems.
I can't have a gas cooktop unless i pay the city to run gas lines to the house (I have a friend who did this, and it was $$$).
i put a ceramic range in my last kitchen and once I got used to boil over and cleaning issues, I really liked it. So, when I remodeled the new house kitchen I got rid of the coils and went with glass top.
my new range (GE) has a warmer burner, two smaller burners, and two larger burners with smaller burners inside (which can be operated as either large or small).
As mentioned above, Gas and electric are different animals. Gas is great, and easier to control, but I love my glass-top!
Perhaps, re: the pots, smom needs a bigger cooktop, regardless of whether it is gas or electric!
Years ago I had a white 'glass' top stove... I never had to use a razor blade to clean it and I'm a messy cook, real messy... lol I'd just wait for it to cool and wipe it down with a wet cloth... I don't recall a problem with any pots I used either... However I did have a problem that has stopped me from buying another one... Sugar... I don't know if the newer ones have the same problem but mine had little pits in it from sugar burning into the top... It's next to impossible to see white sugar on a white cook top until it's burned in and is replaced with a tiny black hole...
Well ladies, I really appreciate all the pros & cons you have given me so I got one. It's a white 4 burner Frigidaire. At first I didn't think this was a good choice for me, but I've read the instructions for its use and care thoroughly and as long as I remember the rules, I'm o.k. First really important thing, even though I have a good dishwasher, I inspect the bottom of my pans to make sure there is no residue left on. Slowly, as I need them, I'm replacing pots & pans with smooth bottoms. Since I'm just a one person family, I don't cook the elaborate meals for family and guests anymore. I really miss that! But so far me and the glass cooktop are getting along just fine. Again I thank you all for your opinions, tips
and cautions. Pat
I agree that they are durable and easy to clean. It is pretty darn hard to scratch or break (yes, I do slide pans on it).
As for cleaning, I have never used a razor scraper on it (don't own one). For bad boil-overs, I just use the cleaner cream and let it sit for a while. The cleaner/polish is a real miracle cream. My stove is almost six years old and looks as good as new. I would take cleaning this to cleaning drip pans anyday.
There are definately issues with matching pan sizes and having flat bottom pans though.
I must be confused but you guys talk as if glass tops and gas are mutually exclusive. I have a black glass top which is also gas. So the burners are not flat and the top doesn't get hot. Am I missing something? The OP didn't say anything about electric.
I went from a regular coil electric where the little pan things were always gross to - Oh finally, gas, had a line installed special. Hated cleaning it. Heavy grills, long pans, little ignition buttom toppers - yow! Always had spaghetti splatters on everything. I suppose you could put it all in the dishwasher every night but that's not me.
Gave that to my mother:) Got a glass top. Ok so I'm lazy. A black top looks decent even if you aren't a clean freak. Sure you let things burn on multiple times its a little harder to clean. Whatever. Moved and built a house - got a glass top. Unfortunatly though they are going to white glass which I don't think I'd like because it defeats the looks ok when not maintained meticulously look you get with the black top. I do have le Cruset cookware so my bottoms are flat, no issues there. The temp can be hard to regulate but I noticed on my gas that there would be boiling soup/liquid in a ring where the gas flame hit the pot so gas isn't perfect either. You don't need to use the special clean all the time unless your that type. So its cost isn't really a big issue.
I had a glass top range for over 10 years back when almost no one else did, thus got constant "oohs" and "aahhs" over how "glamorous" it looked. That was its only redeeming feature in my opinion because cleaning it was a NIGHTMARE, I simply cannot understand how others are claiming they are easy to clean and I didn't ever let spills build up on it, cleaned it after each and every use with special cleaner but still had to scrub and scrape to exhaustion because anything that spattered would cook right into the finish and you couldn't clean it until it cooled down. Unlike those who claim they don't mind the elbow grease required, I have 4 kids and a lot better uses for my time after dinner. Like others have said, you can't clean glass top ranges until they cool down so that means having to wait around quite awhile thus delaying the chore of finishing nightly cleanup. Additionally, my white cooktop eventually discolored despite endless cleaning with the special cleanser. The cooktop took so much elbow grease to clean that male dinner guests would often volunteer to jump in and clean it for me when they saw how much effort it required. I now have an electric range with solid sealed burners (no coils) that nothing can run into and cleaning it is a total breeze, it is absolutely the easiest cooktop in the world to clean (have had gas too), no scrubbing whatsoever required and it always looks perfect and cooks great too. I personally would NEVER have a glasstop again, no matter how sleek and glamorous they can look. Appearances can definitely be deceiving!
Shamaness, where oh where did you get your solid sealed burner electric? That was my first choice when it came to choosing a stove but alas, I couldn't find it anywhere? What make is yours?
I replaced a coil burner type when it died on my years ago with a solid burner. We bought it used and I ADORED the ease of clean. Yes, it is slow to get started and slow to warm down but it was easy to get used to as well as very very easy to clean (no drip pans and rings to deal with). Unfortunately, we moved from that house and had to leave it behind and have never found one again :(
With my new kitchen I chose a glass top because I despise nooks and crannies (drip pans/rings). I STILL think it will be easier to keep clean than regular electrics. It's also a slide-in which keeps the side drips at bay.
Please tell me more about your solid burner!
We have just moved into a new home with one of these and getting used to it after having used gas previously...What type of blade can be used to clean excess off without scratching the surface and where do we get the special cleaner from?
It's been several months now since I posted this thread & have learned a lot of stuff about my glass top range. I was advised to let the cook-top cool down, then apply the cleaning agent & let it sit for a while or overnight. Next morning I use a wet paper towel and everything cleans up really good. It took a while to get use to cooking on it, but then I finally got the hang of things & I really like it. Did find out that the cooking utensils are an important factor too. The pans must sit straight, no round bottoms, no grooves in bottoms, they tend to collect steam & crud that you can hardly see and this will burn off on the glass. I also keep a packet of single blade razors in a close-by drawer for scraping the stubborn spots.
I love my black glass top...didn't at first, but have come up with an easy cleaning routine. Usually, just need to wipe with soapy dishcloth and polish with miracle fiber cloth (no streaks or smears). If there's burned on food, I wipe with soapy dishcloth, sprinkle on some Bar-Keepers Friend, scrub and rinse with wet dish cloth and polish with miracle cloth. If the top is especially cruddy, I'll let the Bar Keepers Friend set until it dries, then wipe and polish. I sometimes use the cream that came with the stove, but find the Bar-Keepers Friend does a better job.
We've had our black GE glass top electric range for almost 3 years now and I've loved every minute of it.
It looks really sleek and modern. It has a "bridge burner" that connects the front and back burners on the left side to make one big burner for griddles or larger roasting-type pans. It also has a "warming area" between the two back burners where you can put things that need to stay warm but not hot while you are finishing up other dishes.
I've NEVER used a razor (never even occured to me -- I guess I figured that I would scratch the top) to clean it. I think we used the small bottle of "ceramic cooktop cleaner" that came with the range for almost 2 years before we bought more. It takes about 1/2 a teaspoon to clean the entire top. I bought a replacement bottle at Home Depot, in the appliance department, last year and it was under $6 for a big bottle (10 oz?). I saw that the grocery store carries two different brands of cooktop cleaner in the cleaner aisle now, too.
I usually just wipe it down with a little 409 first to get the major gunk off, then I use glass cleaner (I use the foam Zep brand) to shine it. I use the soft scrub type cleaner about once a week.
I set hot pans on it occasionally, but I have granite counters so I use those more often as a resting place for hot pots.
I would love to get the kind of range that responds to certain metals and is cold to the human touch (induction??) -- I guess because I'm pregnant with my first child and am starting to think about kid-proofing the house-- LOL!
I would buy my range again in a heartbeat!
I have a Maytag glass topped stove, about ten years now. I cook for one. Have to say for a long time I despised my glass top as I was one of those that never could get the "burnt" marks off, and finally resolved to just using the same two burners. You name it I tried it (except for razor blades). Lately have been using my Miracle cloths from solutions-and I don't even bother for everything to cool down. No more problems and for the one burnt mark left I used the Mr. Easer.
Now, have to tell you, I am one for using plain ol household products. Never do I run for the newest cleaning product out there when I can always use alcohol, ammonia and/or baking soda--that goes for indoors and out!
My daughter was inspired by Mr. Eraser and on a recent visit brought a package to my house. I ran into Solutions.com over on cleaning tips and after reading all the good comments about mircale cloths I ordered for me and ordered for friends that have been moving. I think they are great--from the kitchen, by way of the bath, down to the car. So for those that do have trouble cleaning your stove with ordinary solvents do as I tried and perhaps you will again be happy.
I like gas stoves better but the glass tops are far better than the electric coil types.
I find them super easy to clean and gunk can't fall down below the burners.
You can't use rough-surfaced pots and pans - like those bubbly/blue camp pots. If your pots are warped at all they will not heat evenly. I considered this an excuse to replace my 20 year old set of pots and buy nicer ones.
In all other ways they cook like an electric stove. If you are used to gas you might not like the loss of sensitivity.
After much consideration, I put a dark gray glasstop in my new house . . . LOVE IT!! I find it easy to clean . . . if something gets on it, I let the burner cool somewhat, then lay a wet dishcloth on it. By the time the burner is cold, whatever was on it usually wipes up, or I use a little of the cleaner or some SoftScrub.
When I take a pot off a hot burner, I move my teakettle onto the burner. Or else I fill the pot with soapy water and set it on the hot burner. By the time it's cool, the pan has soaked clean.
I used to work HARD to get the drip pans under my coil range clean, and after the first year, they always looked bad. I had a gas range for 6 years and loved the cooking, hated the cleaning. My glasstop always looks as if I don't cook on it.
Glad you're liking yours!!
I read this thread before buying my first glass-topped electric range, a Whirlpool. It has an electronically-controlled self-cleaning oven, my first! It was installed yesterday. I was so intimidated by the prospect of cooking (and cleaning) that I ordered chinese take-out last night! Today I made lasagne, using the cook-top and the oven. It was great! I didn't have any boilovers but after the top cooled off I used a little of the cleaning cream to take off streaks and polished with a microfiber cloth.
I hate mine. It came with the house and shows no sign of dying yet, though I wish it would so I could justify replacing it. I think how you cook might have a lot to do with whether you like it or not. I do a lot of simmering and there's no way that the burners cool down fast enough to do this without everything sticking. I've learned to remove the pan when I turn down the heat, but what a PITA! It's pretty easy to keep clean, but I care more about quick temp. regulation then how easy it is to clean. Give me gas any day!
My wife and I are on the opposite sides of the decision in having an black electric glass top range installed in our new home. She says, "no", because she has heard that the surface area can easily be scratched by everyday pots and pans. I say (based on my best guess), "yes" we should get it installed and that there will be no surface scratches if one doesn't slide pots and pans across the glass. Tell me, does it make any difference? Does it take extraordinary care in preventing surface scratches or are they a part of its fair wear and tear? I'm smart enough not to disregard my wife's opinion or enthusiasm unless I've got some evidence to support my own. Tell me what you know. Thanks, All.
I too am planning on buying a glass cooktop elec. stove. I am use to gas but have no choice. I have read all the info about them,but unless I overlooked it,I did not see any mention about using cast iron pans on them. I love my castiron skillets and would hate to have to give them up. So can I still use them? They are flat on the bottom,but very heavy.
I have a new Whirlpool glasstop (see above). It was an excuse to get a couple of new Calphalon saute pans. Tonight I used a cast-iron skillet to cook steaks, which I seared at high heat, then turned heat way down to finish cooking. Worked great and didn't mar the finish. I wouldn't slide the skillet back and forth like we used to do for cooking popcorn, though.
We love our glasstop, purchased two years ago. I donated all but one (which I use in oven only) of our cast iron skillets to charity after we bought it. GE provided clear information that cast iron skillets on the glass surface could result in damage. We use Tools of the Trade and Calphalon cookware, both of which I think would be considered everyday pots and pans. No damage so far. The stovetop is very easy to clean.
Thanks for the input...this is a great forum..I think I will keep my castiron. marymac;
I have a white glass top and love it. Have had it for about 3 years, it's easy to clean and has no scratches.
My kitchen is open to the rest of the house and it's nice having a clean cooktop at all times.
I was away for 2 weeks and left the house with a 20 yr old and a 19 yr old to hold down the fort. You can imagine that my glass top stove had not been cleaned very well. There was burnt on milk (they were making sidekicks) that had boiled over and left a big ring. My brother decided to try to wipe it with a wet cloth while the ring was still hot. It's a good thing my son told him to stop or we might have had a fire.
Anyway, there was burnt on milk mixed with seasoning, burnt on fabric and to boot, they never actually stopped using that circle after that day so there was a lot of extra stuck on stuff on that ring.
When I got back, I told them both off and used the glasstop cleaner on it and a flat razorblade on the whole mess. I had to scrub 2 or 3 times but it came out beautiful and as good as new. Now, with my electric stove I would have had to clean nooks and crannies and my fingers would have been cramped up for a week. In the end the stove would not have looked as good as this either. It's much easier to clean a flat surface than it is drip pans and rings or grates.
I'm never going back!
I have had the same ceramic top range for 30 years. I have always used the correct stove top cleaner and it still sparkles.
It is a Signature from either Sears or Wards.
I've had my glass top for about 2 years now and I love it! The only thing I don't like is that I can no longer use my cast iron skillets. :( Cleaning is easy. I use 409 daily and the special polishing cleaner once a week. Never had weird heating problems...maybe that all depends on the brand? Mine is a Kenmore. Always had problems with every conventional stove I'd had, but this is great!
I've had a gas glass cook-top for 22 years now, it still looks like new. I have found spills not to be a problem, if they are really stuck on I just leave a damp cloth over the area for a short time, once it softens it wipes off easy. I just use a spray and wipe type cleaner on mine.
Cleaning a glass top stove is easy. Get as much of the spill off with a damp sponge, (a really thick one, while stove is still warm). When the stove cools, just pour a little baking powder on the stuff that's stuck and gently rub with damp sponge. It's non-abrasive and works like a charm.
I get so tired of the justification of gas stove superiority of gas ranges. It is a flowed argument. The main reason that restaurants never went to electric stoves is probably the expense of power and you can't have professional range performance without a big ventilation system and fire suppression. How many homes have those features?
I have used many electric stoves and many gas. The main factor in performance is quality and the second is quality. Yes, gas and electric have different advantages and disadvantages. I have moved a lot and rented and owned a lot of ranges, gas and electric. I can cook a good meal with either, but it takes some adjustment. Fine control is better with electric, generally and they pack more power to the pot. Electric comes on slower. Cooling off slower is not a problem if you can pull the pot off or:
"I do a lot of simmering and there's no way that the burners cool down fast enough to do this without everything sticking."
Just anticipate the simmer and turn off the power before you reach it. It is not that difficult with practice.
In reading this thread, I was struck by what the arguments could have been like in discussing the merits of gas and wood or coal stoves. You gas chauvinists would have to turn in your wooden spoons if you got stuck with the latter since the cook surface cools off rather slowly.
I would really like to try out an induction range. They sound really great. Stir-frys I ususally do in my yard with 150 KBTUs anyway.
I apologize, it isn't baking powder, it's baking soda. This is what happens at a certain age. If you're distracted, you get confused. Sorry
Have an induction cooktop. None of these issues mentioned above apply. Nothing burns on the top, a microfiber cleans up any spills. Instant cooking control . Burner is hot when done but you can still touch it without being burned. I don't shake my pans over the glass but flip them in the air to mix ingredients. You do need magnetic pans but I found mine at Marshall's and they are more than adequate. They don't get dirty on the bottom either. No downsides that I can think of. Cleaning it is easy. I wash with Dawn and use a microfiber to remove streaks. Looks like new all the time. I bought the $1500 one from Sears. I love it, More responsive than gas and a lot less dirty. You do need a hood though. So far they only are available as cooktops but hear they are coming out with stoves in a year or so.
I agree 100% with hamptonmeadow. I bought the thing because it had the easy, responsive control of gas without having to install a gas line and because it is far more energy efficient, but I love it madly because of the clean up issue. A spritz of Windex and it's clean.
Can someone explain to me why you can't clean the burner until it cools down? I've been wiping up spills immediately with a damp sponge. Am I going to damage my cooktop?
You can clean a spill immediately--the only danger is that you will burn your cloth/sponge/hand. I usually immediately wipe up any spill or splash that is outside the heated surface, but wait until the burner cools to clean it. I value my skin!
I have been pleased with the new Scotch-Brite Cook Top Cleaner. I've only used it twice but I think I will use it once a month after regular and more frequent cleanup as I can see it would be costly to use it exclusively.
I bought a glass top Maytag range in May. It's the first one I've ever had. We had had a series of GE ranges (one came with the house) which were extremely disappointing in quality and very hard to keep clean.
I *love* my glass top range! I do clean as I go, and I also use Bar Keeper's Friend (very similar to Bon Ami, which I can't find anymore) each evening after cooking dinner. It cleans better than the special cleaner that came with the range.
It does heat up faster than my old range (which I like), and the burners do take longer to cool down. I realize I need to adjust the way I cook and just turn OFF the burners when I would normally turn them down to Simmer. That will actually be a plus, as it will save electricity. It's just not always easy for this old dog to learn new tricks, LOL.
I forgot to mention cookware. Friends had warned me that only really expensive cookware would sit flat on my new range; they said I'd have to throw out what I had.
Well, I'm very glad I didn't have to do that. Most of my pots and pans are RevereWare with copper bottoms, and I haven't had any problem at all. When I got that set, the booklet which came with it said NOT to turn burners on HI, so I never have; if I need to bring water to a boil, I turn the burner on MED HI, put a lid on the pan, and that works great since copper conducts heat so quickly and so well.
I have an old skillet, not as well-made, slightly warped - don't even remember where I got it. I absolutely love to cook omelets in it. I was afraid I wouldn't be able to use it on this range, but so far, so good. :-)
My range has dual and even triple burners on the front, meaning I can use them for small, medium, or large pots and pans. This has been a fantastic advantage, as I cook a lot and use various sizes of cookware.
Mine is a slide-in, meaning there is a slight 'lip' around the edges, which serves to contain any spills and makes it very easy to keep the range clean. Over all, I *love* this range and hope I never have to buy another one.
Mara2008, I found Bon Ami at Ace Hardware. Love it!
Thanks for the tip, queenie25! I'll keep that in mind. Someone else at this site told me to look at Ace Hardware for an 'umbrella' clothesline (they're coming back in style, LOL), and it's great to know I can find Bon Ami there as well. Bon Ami is a terrific cleanser, very gentle, doesn't scratch. :-)
I had a GE profile 30" glass cooktop since 2000 and I loved it. I cook a lot and I did many a holiday dinner on it with no problems. It had a bridge where you can put a large pan on two elements. I seared meats, simmered gravy, made candy all with easy clean up. If you are a good cook, you can cook on anything.
I just bought my house in May 08 and the house came with a brand-new glass-top electric. I'd never used one before. After reading the manual and googling the subject, I was scared of the potential cleanup, scratches, and everything else already talked about above. I cook a lot. I even use cast iron cookware for certain things. No scratches yet.
It only took a couple uses to get used to the new-ness of this concept (for me).
4 months later...I love it compared to coil electric stoves. For spill/burn cleanups, I just spray on some water or spray cleaner, sprinkle baking soda, let is set 10 mins or so, wipe (sometimes a little scrubbing) with a cotton washcloth. Never used anything harsher or different. Never needed a razor blade yet.
If there's nothing burnt on, then I just wipe it down. I've never used the sample of cooktop cleaner that came with the stove.
If/when I have to get a new electric stove, I wouldn't even consider coils based on cleanup and aesthetics. I have always been a little obnoxious about keeping a clean kitchen and appliances...and thinking back when cleaning my coils and the stove, lifting up the top to clean underneath...Ugh...it exhausts me just thinking about it.
I love it when I can pull something hot out of the oven and just set it on top of the stove without setting out hot pads to protect my countertop.
I have no gas in my house so I have to have an electric stove. I had coils before and was very concerned if I would like a smoothtop.
I got mine in May and I have no regrets. I've never had to use a razor blade, I use a special cleaner that came with it and a little scrubbie pad. I think it is much easier to clean the the coil stove. As for cooking, I think both types work well.
I also got a convection oven and really am happy with that choice. It is so much easier to cook more then one thing at a time.
My Mother has a newer glass top Maytag and it is the biggest piece of junk I have ever seen. It takes until tomorrow to heat up compared to electric or gas. A pain in the A@* to keep clean, and a joke. My sister-n-law had one and she HATED hers. Inspite of what people think they are much more hard to keep clean (get out the Bar Keeper's and expect to spend 15 minutes after every meal) not to mention that if you accidentally drop something on them and break the glass (which my sister did) it will cost you big $$$$ to get it replaced! Hope you're not kickin' yourself if you get stuck with one!
My apartment came with a low-end GE glass-top range. I'm a pretty serious home cook and after almost 2 years, I still have not gotten used to how it tries to regulate the heat.
For example, making steel-cut oatmeal yesterday, the recipe said "Bring to a boil, then simmer 25 minutes." I brought it to a boil, turned the heat down to 2 and walked away. Came back to check on it 10 min later, the burner was off and the stuff had stopped cooking. I turned it back up to 4 and it started sputtering and boiling - too hot. Had to stand there and babysit it for the remaining simmering time.
The heat is very fussy to control, it turns itself off and on with no apparent logic. Personally I'd prefer not to have the stove trying to think for me, it gets in the way and causes problems.
That said, I believe the higher-end models have adjusted for these kinds of complaints - there are apparently some cooktops with a specialized "simmer" function. Sadly mine doesn't have that.
As far as cleaning is concerned, mine is showing wear and tear, mostly because I'm not too concerned with how clean it looks. It did not come with a razor blade and I was not aware you needed to use one. Be prepared to use LOTS of elbow grease and specialized cleaner goo if you are one of these people that needs to have their cooktop looking pristine all the time.
Based on what I've read, my next one will probably be an induction cooktop. I would never buy one of these things nor recommend them to serious home cooks.
This may have been mentioned earlier on this long discussion, but on a recent TV program of "Jon & Kate Plus 8", Kate had her glass top on the electric range blow up! She was cooking in a pot with a cover & she set the cover (with steam droplets inside of it) on the range top to check the contents of the pot & she heard this load bang ... & the glass cooktop had broken in pieces! Appliance man said he had never seen this before but guess one should be aware that is does happen!
BTW: luv that show with all those adorable kids!
I love that show too and was really surprised that not only Kate didn't know about leaving hot lids on a glass top but the appliance guy had never heard of it either :o I thought everyone knew that it creates a suction and can cause the glass top to crack. Turn the lid upside down or make sure it's propped on something. I LOVE my smoothtop range and will never have coils again! It's got it's own set of issues but even so, it's a million times better than the older cooktops.
LOL saw that Jon and Kate episode too! Love my range and the ease of cleaning. Would not have anything else.
I thought there used to be a post that said white smooth tops were much easier to keep clean than the black, but I can't find it. Can anyone address this?
My first post was in June of 2006 -- referring to my first glasstop range. It was a Kenmore, with grey speckled top, and I loved it. When we were planning the new house I'd hoped to get the same color top . . . but fell in love with an Electrolux, which has a black top.
I was worried about it being hard to keep clean, but after a couple months, I'm liking it just as much as my old one. In fact, it's a WAY better range -- heats up very fast compared to the old one. I'm still exploring different cleaning methods, but haven't had any problems with keeping it shiny. I spend maybe 2-3 minutes after washing dishes, a little more if there are major spots, which get hit with some Cerama-Brite followed by a miracle cloth.
So, I've had two and love them both!
Love my Maytag. It's close to 5 years old and still looks brand new.
Very important to make sure the bottom of your pans are CLEAN. No build up of any kind on them or it will transfer to your stove while cooking. Also, try not to be a sloppy cook. It's really no big deal to keep your food IN the pan while your cooking. :)
I've had a few spills that I had to muscle through but for the most part, it's a 30 second clean-up with Bar Keepers Friend. Mine BTW is Bisque and not speckled.
I love my glass top range except that I have been thru two of them in one year. They keep breaking on me while cooking. I use cooper bottom pots, do not use lids, what am I doing wrong?
I've had an induction cooktop for almost four years. I love, love, love it. I wouldn't cook on anything else. Had a gas one before. Induction is instant (like gas) and twice as efficient as gas. And, a cinch to keep clean. Nothing burns on it. Plus, it's easier to control the heat on it than any gas or electric cooktop. I can melt chocolate on it. Don't need a double boiler. The heat can be so low (not possible with gas or electric) that eggs don't curdle in a custard sauce.
Mine also has individual timers on each "burner" (it's a European brand). No more burned vegetables or overcooked asparagus. I just set the timer and go on to prepping or cooking something else. And, it makes perfect boiled eggs. Heat up the eggs in water to boiling on No. 11 heat, turn down to No. 4, set the timer for 4 minutes and voila! perfect medium boiled eggs.
But the ease in cleaning makes getting it a no-brainer, that is, if you don't like taking apart an electric coil or gas range to clean it.
In a few years I predict induction will be the major source of cooking. Prices are already coming down to compare to some higher-priced gas cooktops.
Once you cook on one, you'll never look back.