glass top stoves and odor issues
shiver
16 years ago
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ebear1271
16 years agoshiver
16 years agoRelated Discussions
Mirro pressure canner on glass-top stove
Comments (20)Melly, I'm remembering the conversation we had last season about that three-piece weight. I got mine nearly 30 years ago from Presto. At that time they specifically listed it in their canner manual as an accessory. It's intriguing that sometime later they quit recommending it, though as far as I know they've always offered the part, and now they're back saying it's OK again. Strangely enough, my All-American canner came with just that set-up, a gauge and a three-piece weight. They state specifically to go by the weight and that the gauge is just a visual reminder, nothing more. I've been fortunate. The Presto weight and the gauge have always been in sync, but if they weren't, like you I'd trust the weight since it's been machined for accuracy. I do like having the gauge, though. Carol...See MoreCast Iron on Glass top Stove ??
Comments (14)Ditto to Mary's message. Enameled cast iron is the secret, I believe. It is smooth on the outside, gets hot and stays hot; and goes from fridge, to cooktop to oven to tabletop. I have about 10 pieces of Le Creuset enameled cast iron and use them on my glass cooktop every single day and have for the past 6+ years. We have rice nearly every night, and I have found that LC is the BEST for cooking rice (gave away the rice cooker after trying LC), bc once you are done you just take the pot off heat (I put mine on the matching LC trivet), keep the lid on, and it will stay hot for up to 30 minutes. You need to use common sense though, remembering that iron is very heavy (don't drop it on the glass or it will crack it) and just on principle, I do not drag them, or any other pots, across the glass. I always lift them to move them. I think the manufactures state not to use cast iron because they don't want a ton of reqeusts for warranty replacments due to broken glass from cast iron being dropped or dragged across the top and angry consumers blaming them for their own carelessness. L...See MoreFirst Time Canner - Having Pressure Issues with Old Stove
Comments (12)I have an old electric stove and it pulses and heats unevenly, even under the best of cooking conditions. That might explain some of your issues with the pressure canner. I got a one burner butane stove that I use on my countertop sometimes for canning. I got it at a restaurant supply store. Works like a charm but you have to buy the fairly pricey little gas canisters to use with it so wouldn't work if you do a LOT of pressure canning. I posted on here once about various stove options and canning and also on the Harvest Forum. I don't have the option of getting gas at my house. I did a lot of reading and thinking on it and just decided to get a new electric coil stove, although a flat top probably would have done OK, many models are appropriate for canning. I decided the benefits of induction just weren't worth the price, for me. I will say this, if you get an electric coil stove, you still are probably going to have to replace the coils and connections from time to time, they corrode and impair the performance of the burners. I have done that on my stove twice so far, due to the heavy duty use I put it to. Don't know if the glass tops last longer or not....See MoreHow do you like your black glass top electric stove?
Comments (25)i have to say again, I just don't get it! what is so hard about cleaning a black smooth top? Really, wipe with a hot soapy dishcloth, dry with a dry towel. See? no streaks. cooked on 'whatever', scrape with razor blade. gone in 60 seconds. I swear! need a wiping boost? use a white scrubbing cleaner. I don't know why anyone would say it leaves a residue unless they don't do a good job wiping off the white cleaner. i have not had to clean a gas range or a coil burner in years. but, i do remember how it was. with a coil burner, i remember covering those drip pans with aluminum foil. how ugly! this was to prevent having to look at them dirty when there was no way possible to clean them no matter how much scrubbing you did. I remember my grandmothers gas stove. Ohhhhh, you could scrub for days on that to clean it. a spill not only went into the drip area underneath the grate, it went down way under into every nook and cranny it could find to drip into. there was no end to that. so, do i find wiping, scraping with a razor, cleaning up white cleaners, or polishing and buffing a chore or anything difficult? Heck no. I would rather clean a smooth top anyday. I know that gas is preferred by chefs, but gas was not an option for me. I did consider it, but that idea was squashed by DH because we don't have any gas lines even running to my house. i may have preferred cooking on gas by now after 8 months if i could have had it, i'll never know. But the one thing that i can say for sure is that a smooth top is always easier to clean, no matter what. I really got the best of both worlds. I wanted a gas range in the beginning because i wanted a certain 'look'(I am a decorator at heart, and what looks good means alot to me). I ended up getting a viking professional range but with a smooth electric cooktop. i love it! It cooks wonderful, better than my old kenmore smooth top. its alot more versatile and cooks at higher heat on some of the burners. And, i have a beautiful stainless steel appliance to look at too....See Moredebo_2006
16 years agoshiver
16 years agoebear1271
16 years agoshiver
16 years agojcdoespoker11_gmail_com
13 years agomereblue
8 years agoVoice of Reason
8 years agoVoice of Reason
8 years agostir_fryi SE Mich
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