NEW! Google Custom Search


Electric Cooktops anyone?

BHosch's picture

Our new (used) house is all electric and I have been forced to cook on an electric coil stove for the past 2 years. I used to think electric stoves were creepy but I have gotten used to it's idiosyncrasies and can work it pretty well at this point.

Anyhow as we remodel I have planned to have a propane tank installed etc. so that I can use a gas cooktop but my spouse would prefer not going that route and I'm wondering if any of you have had good experiences with the current generation of electric cooktops? How about induction (which seems to have fallen out of favor in America but in many ways seems ideal)?

As usual thanks for your consideration!


MadMom's picture

(post #53957, reply #1 of 50)

I will never never never never never never never go back to an electric cooktop unless I have absolutely no choice.  When DD remodeled her kitchen, we ordered the Dacor dual fuel range with propane...she has had excellent luck with it.

Things are going to get a lot worse before they get worse.
Lily Tomlin

MEANCHEF's picture

(post #53957, reply #2 of 50)

Electric no, gas yes.

TessaK's picture

(post #53957, reply #3 of 50)

Dacor dual fuel range with propane

That's what we have too. 2 years before we bought this house and remodeled the kitchen, we bought a nice (but not super high end) electric range for the house we lived in at the time. Cannot hold a candle to gas.

I don't know anything about induction.

BHosch's picture

(post #53957, reply #4 of 50)

Hi MadMom

Do you guys do much broiling? I do a lot of broiling but based on what I have been reading I think I have never used a professional level broiler before and the Dacor sounds really hot (nyuk nyuk)! I cook steaks and salmon that way a lot and they come out pretty perfectly cooked but I would like a bit more of a crust.

I'm curious what to expect from a good broiler.


MadMom's picture

(post #53957, reply #5 of 50)

Aha - that's what I meant about your criteria!  I think I've used mine maybe twice since we bought the stove, so can't really help there.  I do love my Dacor, though. 

Things are going to get a lot worse before they get worse.
Lily Tomlin

CBirck's picture

(post #53957, reply #18 of 50)

I think I remember reading that you have a slight problem with the gas rings becoming "unseated" after you've cleaned, n'est pas?  I have a cleaning lady that comes in every two weeks.  After she comes I have to adjust them or the burner won't ignite.

Otherwise, I couldn't be happier with the cooktop.

gjander's picture

(post #53957, reply #6 of 50)

I use the gas flame broiler on our Dacor pretty often and quite like it.  It was one of the features that tipped me toward the Dacor over some of the other ranges.  It does an excellent job at broiling fish.  I haven't actually broiled meats under it yet as I usually pan sear and finish in the oven.

BHosch's picture

(post #53957, reply #7 of 50)

The last time I pan seared I had to evacuate the house, broiling is bad enough (we have NO ventilation). Can't wait to remodel.


TessaK's picture

(post #53957, reply #9 of 50)

Yes, the hood is quite crucial to the pansearing bit. :)

Of course the first time we used our newly remodeled kitchen and the fire place at the same time, we managed to still set off the smoke alarm by sucking the smoke from the fireplace (30 ft from hood) into the room. But that's a different issue (one that you need to consider before the remodel starts, as we obviously did not).

We went for a roof-mounted motor, it makes a lot less noise. We have a Viking hood (but a Dacor stove).

Wolvie's picture

(post #53957, reply #12 of 50)

LOL - I can picture you and your DH in that scene!

Nothing valuable can be lost by taking time - Abe Lincoln.


BHosch's picture

(post #53957, reply #13 of 50)

Which Dacor do you have?



gjander's picture

(post #53957, reply #14 of 50)

We have the Dacor Epicure 36" dual-fuel for propane.



MEANCHEF's picture

(post #53957, reply #10 of 50)

Hardly ever broil.  There is very very little need.

Edited 3/14/2003 4:22:33 PM ET by MEAN CHEF

BHosch's picture

(post #53957, reply #11 of 50)

Hmm, well I use the broiler primarily to sear and develop a crust (such as it is) on steaks and Salmon fillets. Also to "roast" peppers and the like since I don't have any flame source in the kitchen at the moment. Also I like to broil asparagus (when I can't give the attention to sauteing them).

With proper ventilation I would just as soon pan-sear which definitely creates a much better crust (not to mention the pan sauce). I might still want to broil Salmon fillets though but I'm ok with the way they come out of my standard electric broiler (flavorwise).

Anyhow not having to be too concerned with an uber-cool broiler would give me some more wiggle room.

I've never used "professional" equipment and I quess my main thing is I don't want to miss out on anything! :)

BHosch's picture

(post #53957, reply #15 of 50)

Which Dacor?


MadMom's picture

(post #53957, reply #16 of 50)

We have the five burner cooktop (gas, of course) and two wall ovens - self cleaning, convection.  DD has the 36" epicure dual fuel with propane.

Things are going to get a lot worse before they get worse.
Lily Tomlin

lagringa's picture

(post #53957, reply #45 of 50)

Dual Fuel for me, only Viking.

I once had a GE profile smooth-top range when I lived farther south in Mexico. Dumb idea. Took forever to heat up and cool down and though I did get used to cooking on it, I had to take my chiles and tomatoes out to the barbecue to roast them, what a pain.

Also, the cooktop was so delicate and stained very easily. I spent hours cleaning the thing cause I wouldn't let the maid touch it. Never again.

Live, Love and Cook as if this were your last day on Earth! And if it's not, you can always freeze it!

Marcia's picture

(post #53957, reply #8 of 50)

We had induction before we moved fairly recently, and we adored it! I miss it dreadfully. We converted from gas to electric when we moved because we have severe allergies and asthma in the family, and gas literally makes us sick. I now have a Maytag Gemini electric stove and it is tolerable. I will say no more.

I have heard that someone is going to introduce induction for home use again, but I've not seen any signs of it. Jenn-Air made the last induction cooktop on the U.S. market. It had two induction burners and two electric ones, and I heard only bad things about it.

CBirck's picture

(post #53957, reply #17 of 50)

I have the Dacor 6 burner cooktop fueled by propane.  According to what I have read, only Dacor maintains it's 15,000 BTU's when converted to propane.  I clove my cooktop.  One thing I did that worked well for me was I went ahead and had another propane line run to my barbecue grill on the deck.

PeterDurand's picture

(post #53957, reply #19 of 50)


I don't quite understand. Propane had more BTUs than natural gas (I seem to remember about 15%).



TessaK's picture

(post #53957, reply #20 of 50)

If I remember correctly, most other brands build their appliances in the factory for natural gas. Then if it has to be a propane machine, they do some 'after factory' kit work, which results in the loss of some BTU's. Dacor is the only one (or so we were told) that actually builds the appliance for propane (or natural gas) right from assembly.

My 2 cents.

CBirck's picture

(post #53957, reply #21 of 50)

That's how I remember it being explained to me.

MadMom's picture

(post #53957, reply #22 of 50)

Me too.  If you order a Dacor for propane, it is built that way.  It is not modified with an aftermarket kit.

As far as the rings coming "unseated" goes...after your cleaning lady leaves, just check them and jiggle them back into place, and you shouldn't have any problem.

Things are going to get a lot worse before they get worse.
Lily Tomlin

BondFBond's picture

(post #53957, reply #23 of 50)

I wish Mire Poix was posting these days so he could throw in his 2 cents about propane stoves. He did mention it takes forever just to boil water. When we were at his house he expressed hatred toward it, and when he was here and saw my (same brand as his) electric Frigidaire Gallery flat-top and we used it, he was envious.  I do like mine tremendously.  I would rather have had regular gas but didn't opt for propane when Mire Poix complained so much about it...  As I said in another post, I have a warming drawer, which I use almost daily, and it has a warming burner on top, too, which is very useful.  For electric, I think it's excellent.  I've had it for over a year now and I'm quite happy with it.  The 2 front burners can also go from being large burners to small, at the flick of a switch.  It's also convection.

MadMom's picture

(post #53957, reply #24 of 50)

Did Mire Poix have an aftermarket conversion?  Otherwise, I cannot imagine why it took longer.  Propane does burn hotter, so logic says it would take less time, unless the burners have been refitted for propane, rather than manufactured to use it.

Things are going to get a lot worse before they get worse.
Lily Tomlin

BondFBond's picture

(post #53957, reply #25 of 50)

I don't know.  I know it was converted but I don't know when.  I wish he'd respond.  I just know it drove him nuts.  Once I got used to mine I rarely think of gas anymore.  Well, ok, I still wish I had regular gas but I wouldn't go propane.  I guess I wouldn't want one of those tanks outside my house either.


MarieLouise's picture

(post #53957, reply #26 of 50)

Someone once explained this a few years back-perhaps it was Robbie, perhaps MirePoix. I'm not sure if this section of CT made the switch.

There is a difference between gas and propane. Propane does not burn as hot as natural gas, but I can't remember exactly why. IIRC, it had something to do w/ the amount of oxygen that needs to get added to the fuel to make it burn.

I have a 15 year old electric Jenn Air range at my beach house that I think is just fine. It is not quite as responsive as my Wolf range at home, but it is close, and in other ways I prefer it. A large pot of water does seem to boil faster on my electric stove. I have the radiant glass panels (just upgraded to these about two years ago) and that stovetop is much, much easier to clean than my Wolf. I cook with both on a weekly basis and I really think this "gas is better than electric" is an urban legand that's way overblown. Electric stoves have come a long way since those coils of thirty years ago; the new generation is much hotter and much more responsive.

Edited 3/18/2003 10:28:08 AM ET by Marie-Louise

PeterDurand's picture

(post #53957, reply #27 of 50)

Propane has more BTUs than natural gas, so if it properly set up should burn hotter when comparing the same mass of gas burning for the same amount of time. I suspect its all in the design of the openings with respect to fuel/air mixing. AND you need the proper pressure. I wish an engineer would explain it to me in more detail.

Personally I would love to have one burner that has the capacity of a chinese restaurant wok station. But then I would probably need a 2 inch pipe with good pressure. And the local building inspectors would have a fit. And the house would probably be burned to a crisp within a week.



Fledge's picture

(post #53957, reply #28 of 50)

Had a propane stove in the RV.  Three burners, and one was called a super burner.  It got hot yeah....too hot!

Ragin Cajun

You don't scare me

I have an African Grey

UncleDunc's picture

(post #53957, reply #29 of 50)

>> ... the same mass of gas burning for the same amount of time.

I think you've put your finger on it. For whatever reason, a propane burner doesn't move as much gas as the same burner jetted for natural gas.

Also keep in mind that heat is not the same as temperature. An oxy-acetylene flame is much hotter than a natural gas flames, but that doesn't mean you can cook over a welding torch. Plenty of temperature, but not enough heat.

Another way I saw it put one time was, "Which do you think contains more heat, a red hot needle, or a ton of ice?"