Quote:
Originally Posted by spike021
Any cooks in here have experience with newer electric stovetops? The apartment I'll be moving to next month has a newer GE electric stovetop (probably ~5 or so years old) and I'm used to having a gas range..
Looking into it and getting apprehensive. Some sites and friends said they've used cast iron on theirs before and it works fine, but then some reviews of similar ranges say it's bad to use cast iron, and a similar range's manual (can't confirm it's the same model) recommends against cast iron.
But the only major issue I can find is that it's easier to scratch the cooking surface.
|
Is it induction, or radiant? Big diff.
I use cast iron on our induction range all the time. The ceramic surface will be scratched. Meh. It's an appliance, not a mirror. It is the most efficient and safest way to heat a pan, ever. There's a learning curve that involves understanding the detrimental effects of impedance mismatch but once the big burner is reserved for the biggest pots, available power and its control is impressive. It's possible to never burn a teflon pan again.