07:54AM | 08/13/03
Member Since: 08/12/03
1 lifetime posts
Just a general question... I'm buying my first home soon, and am considering replacing the stove.

What are the advantages of these new glass-top electric stoves? Is it better technology? More efficient? Safer? Or does it just look cooler?

They're new to me, but I guess they've been around a while, because I can't seem to find any information about how they might be better than your typical coil-element stoves.

Anyone that can help, thank you!



08:04AM | 08/13/03
Member Since: 06/06/03
1250 lifetime posts
Hi walsho,

We've had one (smooth-top electric stove) for about 5 years. It definitely took some getting used to. The biggest issue is that the burners are VERY slow to cool down. So if you have heat on 'high' for a while, then turn it down, it is not immediate by any stretch. And if you turn the burner off, it takes a real long time to go 'cold'--10 minutes even.

We did get pretty good at using it; switching burners at times if a cooler one is needed.

Also, the glass isn't as easy to clean as you'd think. It can take a surprising amount of elbow grease.

Overall, I'd say they're OK at best; a "marginal thumbs up." We'll be putting in a gas stove in our remodel.


01:33PM | 08/13/03
Member Since: 11/11/02
2293 lifetime posts
** And if you turn the burner off, it takes a real long time to go 'cold'--10 minutes even. **

One person noted that this was a big drawback for her as her cats liked to walk on the stove top and she felt they might get their feet burnt.

You also need to be sure to use *absolutely* flat bottom pots and pans or they may not cook properly and may also damage the cooktop surface. No using cast iron pots and pans on glass top ranges either and special canning utensils will also be required if you do canning.

The glass tops will also break (contrary to what much of the sales literature about them implies) so care must be taken with their use.

You can read the advantages of the different types of cooking surfaces at the following link:

LINK > Comparing the Four Types of Electric Cooktops


Dan O.
The Appliance Information Site



04:38AM | 09/04/03
Member Since: 09/16/02
251 lifetime posts
My wife can't seem to understand how liquids spilling on the coils stinks and burns and is hard to clean up. I think the smooth top stove was created for her. It forces her to clean the stove everytime instead of me having to do it on my day off.
As far as the cat on the stove, let the cat burn his feet once. He won't do it again.


11:23AM | 09/28/03
Member Since: 08/13/02
7 lifetime posts
I've had a Whirlpool for about 4 months, and I've found the cleanup to be a breeze. 99% of the time all it takes is a damp paper towel. For the other 1%, the cleaner goop that's supplied with the range does the job. If you drop butter or oil directly on the hot surface you may have to gently scrape it off (the manual explains how). So far, I'd say that I'd not go back to a coil-top.

As mentioned elsewhere here, the units do take a while to cool down. That's especially true of the 9", 2500 watt unit that my range has. The best techniques to master are (1) lifting the pan away from the surface if things are cooking too rapidly and (2) turning the control off completely when things are close to being cooked. In fact, for some things like omelettes you can turn the heat off as soon as you dump the egg into the preheated pan.

BTW, the Whirlpool manual makes no mention of not using cast iron or glass utensils. I've used both and they work just fine (so far). But as mentioned, it *is* important that they be flat-bottomed.



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