Quote:
Originally Posted by humfrz
You might wish to check with ol @ Sapphireho , no doubt he has experience up there, cooking with cast iron on stoves - 
All I know is that our GE electric stove with a glass cook top had worked good for several years - then the main burner burnt out. Just as I got a new element ($100), the glass stove top cracked in several places, plus it looks like someone took an electric grinder to it.
A new glass cook top is $250, so, it's new stove time -  |
Yeah, wouldn't surprise me if mine would need to be replaced at some point just because I don't think I can be arsed to be 100% careful.
Quote:
Originally Posted by soundman98
i think that's going to be the crux of the entire concept. heat is heat. electric isn't going to do anything differently to the pan that gas won't. in fact, electric is a more even heat, where gas has notable hot spots, so if there were any worries about cracking the cast iron due to uneven heating, gas is down a notch...
as i tell the new guys "don't tell the tool what it's working on, and it'll be fine."
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That's what I'm thinking. Might just be a bit different in terms of use, but not results.
Quote:
Originally Posted by Ultramaroon
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.
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I tried looking around, I _think_ it's an older model of this one:
https://www.geappliances.com/applian...ange-JB655YKFS
But unfortunately when I took photos of it in the demo unit I didn't grab a good pic of the model number.
Seems like it's an electric range, not induction? But I could be wrong.
