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New Ceramic Cook Top with Stainless Steel Pots?

MegaMan001MegaMan001 CRNARochester, MNRegistered User regular
in Help / Advice Forum
Moved into a new place and it has an electric ceramic cooktop (induction / convection / what?) and I got a new set of stainless steel pots and pans (18/10 with three ply stainless steel, aluminum, stainless steel). I've watched a bunch of videos on youtube about preheating, using oil, etc, but I just still get a few burnt spots on the bottom of the pan. Nothing insurmountable, other than this thing cooks ridiculously fast.

Any advice for cooking this way?

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Posts

  • ShogunShogun Hair long; money long; me and broke wizards we don't get along Registered User regular
    Is the stainless set you purchased safe for induction tops? Not all are ok for induction.

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  • MegaMan001MegaMan001 CRNA Rochester, MNRegistered User regular
    Yes, double checked everything before I bought them.

    I am in the business of saving lives.
  • MichaelLCMichaelLC In what furnace was thy brain? ChicagoRegistered User regular
    Induction cooks by heating the pot, not the space around it. Maybe give the pots a good scrub with BarKeepers Friend.

  • AiouaAioua Ora Occidens Ora OptimaRegistered User regular
    Are you sure it's induction?

    If it lights up when you turn it on it's probably just a normal glass cooktop. Which, those are kinda shitty so I'm not surprised you're getting hotspots.

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  • MegaMan001MegaMan001 CRNA Rochester, MNRegistered User regular
    FUCK! Well, you're right. It's a convection oven, I guess, with a normal shit ceramic electric glass smooth top range.

    All right, back to the drawing board.

    I am in the business of saving lives.
  • knitdanknitdan Registered User regular
    You didn't mention if you have any cast iron pots or pans, but if so you'll want to avoid using them on the ceramic stovetop, as they can damage the surface.

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  • DaenrisDaenris Registered User regular
    knitdan wrote: »
    You didn't mention if you have any cast iron pots or pans, but if so you'll want to avoid using them on the ceramic stovetop, as they can damage the surface.

    The concern with cast iron is they can scratch the surface. You're fine as long as you don't drag them around - if you need to move the pan lift it and put it back down. I've used cast iron on my glass cooktop for years with no problems.

    Though you're not supposed to use any pot that is more then an inch or so bigger than the burner you're using it on because supposedly it can damage the surface since I guess it's not heat treated to the same degree everywhere. Once or twice a year I can things with a large pot that is bigger than my biggest burner but it's kept to relatively low temps and I haven't had any problems.

  • Mego ThorMego Thor "I say thee...NAY!" Registered User regular
    Agree with cast iron. I've used my pans for years with no damage to the stovetop. When I bought a new set of stainless, the directions said to use less heat than you normally use. Most things I cook on medium or just past it; even boiling water is at three quarters.

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  • MegaMan001MegaMan001 CRNA Rochester, MNRegistered User regular
    Over the last two days I've done a bit of cooking and you're definitely spot on about the heat level. I went up to 5/10 and burned the shit out of the first batch of sausages I tried to saute. 3/10 seems to be 'pan fry' level and 2/10 for anything else.

    I am in the business of saving lives.
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