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electric stoves

Valley's picture

Is it true that a smooth cook top is slower than coils on electric stove?


 

MadMom's picture

(post #67265, reply #1 of 32)

That is like asking if a car is faster than a truck.  Which smooth top, which coils?  I'm a gas person, myself.



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Valley's picture

(post #67265, reply #2 of 32)

The stove is a G.E. Profile.  That is just one salesman's opinion and it didn't seem to


sound right!  You need to know what to ask I guess.

Gretchen's picture

(post #67265, reply #3 of 32)

That is so relative as to not be measureable, in my opinion, but our smooth top at the beach is VERY quick, and so much better than coils as to not be in the same ballpark.  And I have cooked on a LOT of electric stoves.

Gretchen

Gretchen
Valley's picture

(post #67265, reply #5 of 32)

Thank you.  I was told you couldn't use cast iron on the smooth top.


The frying pan could be used on another stove or the Bbq.

Gretchen's picture

(post #67265, reply #7 of 32)

You can certainly use cast iron on the smooth top.


TRUTH be told, you can use ANYthing on the smooth top but if it doesn't exactly contact the top, it takes a little longer to heat. It is not a big thing, unlike the induction top where it is a requirement.


Gretchen
Gretchen
Valley's picture

(post #67265, reply #9 of 32)

Thank you for your help.

MadMom's picture

(post #67265, reply #4 of 32)

Just my opinion, but I would think that a smooth top would be just as efficient as coils, perhaps more so, because it would be better designed.  As Gretchen said, there are a lot of variables.  Tell the salesman to put two pots with equal amounts of water, one on each, and see which one boils first.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Valley's picture

(post #67265, reply #6 of 32)

Thank you.

MrBill's picture

(post #67265, reply #8 of 32)

Valley,


 We replaced our 25 year old Wentinghouse "coil type" range with a GE smmoth top about 5 years ago. I personally wish i could go back :(  I would agree with the salesman, the new range seems to take forever to boil water for pasta etc. I dont know if it is because of the pot not being directly on the coil or what.


 The other thing that I hate is the way the "burners" work for low temperatures. On the old range, when you turned it down to low, the coils turned down to a lower temperature, but were still on all the time, sort of like turning down the burner on a gas range. . On the new smooth top range, instead of turning the coils down, it pulses them on and off. When they are on, they are still on full blast, then they turn off for a while, then back on full blast. It makes it very difficult to simmer small amounts in a pan without burning.


 You do need to have pots and pans with a smooth bottom. The first thing we had to do is get a new teapot for my Wife, as her old Revere one had a lip around the edge that held it off the flat cooktop. All of our cast iron pans were the same way :( 


 I do most of the cooking and even after 5 years, I am not happy with it.   It is a lot easier to keep clean :)


Bill Koustenis


Advanced Automotive Machine


Waldorf Md

Bill Koustenis

Advanced Automotive Machine

Waldorf Md

Valley's picture

(post #67265, reply #10 of 32)

Thank you.  Nice to hear other peoples thoughts.

Marcia's picture

(post #67265, reply #12 of 32)

I have a Maytag Gemini smoothtop and my experience has been more like Gretchen's than Mr.Bill's. I use cast iron with a ridge with no problems, and there is no problem with simmering. These ranges seem to vary a lot by brand, which makes it complicated for you.

Kenmore has come out with an induction range, not cooktop, made by Electrolux. Have you looked into that? I had induction in our last house, and am going to have it again (I hope)because I loved it so much. That said, the range is 30 inches, and I'd prefer the 36 inch cooktop and wall ovens, but I don't know if this is an option for you.

Valley's picture

(post #67265, reply #15 of 32)

Thank you. The G.E. Profile has a high rating in Canada if you can believe what you read.  My present stove is G.E. and 30" is what I need.  There are things I would do differently if there was more space and won the lottery.  The Maytag you have to bend more to get in the oven.

Gretchen's picture

(post #67265, reply #17 of 32)

the one we have at the beach has a very shallow top oven and then a big bottom oven. It "sacrifices" the bottom storage drawer, but I absolutely LOVE that small top oven. It is SO useful.

Gretchen

Gretchen
Valley's picture

(post #67265, reply #19 of 32)

Thanks.  Things to think about.

Marcia's picture

(post #67265, reply #18 of 32)

Maytag is not even made by Maytag any longer, and is not the product it used to be. My stove is 7 or 8 years old, and fortunately for me, has a smaller top oven, with not much bending required. :)The bottom oven is large and I do have to bend, but the oven shelves have a glide out feature which helps a great deal.

I hear you about unlimited budgets and space, but I'll never win the lottery since I don't buy tickets. ;-)

Valley's picture

(post #67265, reply #20 of 32)

Yes space this the main issue.  I am not holding by breath about winning a lottery either.  Could continue with what I have but it helps the economy and cannot say how much longer this one will work.  Thank you.

Marcia's picture

(post #67265, reply #21 of 32)

Whatever you decide on, it is a good time to buy if you can. Please do try to negotiate -- I've heard and read that many salespeople will come down much more on price than in the past.

The best of luck to you.

Valley's picture

(post #67265, reply #22 of 32)

Yes it is thank you.

Gretchen's picture

(post #67265, reply #11 of 32)

This is just not my experience at all. Ours is responsive from high heat to low heat. Simmering is not a problem. No "pulsing" as you describe.


As for the flat bottom, while it is best, and we did it, if you have a cast iron pan with the ridge, it still will work, but just not otimally. That will take longer.


Gretchen
Gretchen
FL.Cook's picture

(post #67265, reply #14 of 32)

I have a Kenmore that I got two years ago, and it has one burner that, is like, instant boil.  It takes no time to bring a big pot of water up to a boil.  I have a gas cook top back in MI, but electric seems to boil faster, although I would love to have gas down here too.

Carole

Carole
Florida2's picture

(post #67265, reply #13 of 32)

We bought a scratch and dent (it looks perfect to me, never could find a scratch or dent on it) GE Profile smooth top stove/oven in 2006 to replace the coil one that the Hurricanes ruined.


I love my smooth top stove. It heats up very quickly and it cools off quickly as well. Yes, I use cast iron pan and cast iron Dutch oven on it. Just be careful about moving it-- I don't drag anything across the smooth top stove.  I actually prefer it to gas.

Valley's picture

(post #67265, reply #16 of 32)

Nice to know someone likes that model.  Thank you for your reply.

Regality's picture

(post #67265, reply #23 of 32)

I have  found that my Kitchenaid smooth top is definitely slower than my old GE coil electric.  I can use cast iron on it, but there are some smooth tops that recommend against it.

Valley's picture

(post #67265, reply #24 of 32)

Interesting.  Thank You.

Gretchen's picture

(post #67265, reply #25 of 32)

Ours recommended against it, and when I asked our group (beach) "president", he said, you can use it--it's just slower. And I am sure his wife--our REAL boss at the beach-- checked on it very carefully.  It isn't optimal if there is that ridge (some of my enamel cast iron) doesn't have that ridge) because it isn't in contact.  We have a huge cast iron frying pan at the beach that has the ridge--still use it.


When we first got it, one of our group got a RevereWare pan that is positively the FLATTEST bottom skillet I have ever seen. It is absolutely the best cooking pan in that house.


Gretchen
Gretchen
Regality's picture

(post #67265, reply #26 of 32)

I have a set of wonderfully flat cookware, so that's not the problem.  My cast iron frying pan does have a ridge, but the difference between the heating speed for that and the other cookware is negligible.  Darn, I really loved my old range top with the built-in griddle.  Sure wish the oven floor hadn't cracked.  *sigh*

unbaked's picture

(post #67265, reply #27 of 32)

I've had both and I don't see any difference. I made sure I bought a smooth top with a high wattage burner, though. Some don't really measure up, but my Whirpool Gold has been great, for an inexpensive stove in a rental (I bought it new on Ebay from Whirpool for $600).


Not anywhere near as good as a gas stove, but the smooth top is easy to maintain and it's extra work space in a pinch (be very careful when you do that, though).


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

Valley's picture

(post #67265, reply #28 of 32)

Thank you I will check it out.

Stir It Up's picture

(post #67265, reply #29 of 32)

If it is an induction smoothtop, it's faster than gas. I highly recommend the induction cooktop = GE and Kenmore both make them, as do several European brands. Mine is a Diva and I wouldn't use anything else!

Valley's picture

(post #67265, reply #30 of 32)

Thank you.  Something else to consider.