I am stuck with an electric stove vs. gas due to restrictions in my subdivision. We have the stovetop that was in the house when we bought it - it is one of the solid surface glass-top models with four "burners". The two front burners are the size of a medium pot. One back burner has an inner ring and an outer ring, so you can turn the heat on the inner one or both. The other back burner has two rings side by side, and somewhat overlapped. Again, you can turn on one or both. That burner section is what you use with an oval pot, like a roaster.
I can't figure out how to keep the temperature low enough to gently simmer. It seems like it leads everything to eventually boil or simmer rapidly, even on low.
I use Revereware copper-bottomed stainless pots, some cast iron skillets, and I do have some Wilson Armetale/Wagnerware (I think they are heavy aluminum) stockpots/roasters.
An example - (I'm teaching myself how to cook) - today I am making homemade chicken stock for the first time, with a whole chicken in the small oval roaster on the side-by-side burner, and the instructions said to gently simmer it, but it's boiling more rapidly than I want.
Should I replace my cookware? Put some sort of simmer plate in between the cookware and the stove top? If I had a regular electric stovetop with real coils, would there be more of a temperature gradient to work with?
Budget is very limited now, so I need an affordable fix, but since we are stuck with electric, I am curious whether it's just that the solid surface glass cooktops are sucky at regulating temps, whereas an old-school electric cooktop would work better?
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