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Cookware 15

Glass Cooktop lessons

yddeyma | Aug 11, 201304:36 PM

We recently re-did our kitchen and I got a kitchenaid glass cooktop.

I'm finding it really hard to cook with. I'm hoping maybe I just haven't adjusted to a new/different cooktop (my last was a plain electric coil type). But I've finally realized I either need serious glass cooktop lessons or something is wrong with the cooktop.

First off, the melt and hold, warm, and Lo setting don't do a thing. You cannot "cook" at all on these setting. There are three setting coded "simmer", if I use the highest one I can maybe sweat some onions, but I cannot simmer anything. I could deal with the fact that every setting is actually lower than it states, but I have issues with the highest setting, too.

I turned it on to the highest setting to boil some water. I had 12 ears of corn that had been out of the fridge and on the counter for maybe an hour. It took FOREVER for the stockpot to reach a rolling boil. When it finally did, I dumped the corn in and it never got back to a boil. I mean never. Instead of just pulling the corn (after all, it just has to be heated through), I decided to wait and see how long it took for the water to re-boil as a test for the cooktop. TWENTY MINUTES!

I like to can....there is no way I can wait 20 minutes for water to come back to a boil (although, theoretically, my jam cans would already be pretty toasty so it may not take as long).

What am I doing wrong?

I think this stock pot was farberware. I was cooking today today and was using my cast iron Le Crueset and noticed the same issue with boiling. I was trying to deglaze the pan with wine (yes it had been chilled) and the pot never heated up enough to bubble off the alcohol.

I have a couple of all-clad (saucepan, skillet) I use that I like, but have not used with this cooktop yet. I have several non-stick Swiss Diamond pans that are great that I use the most, but have not tried out yet with this (this is literally the first weekend the kitchen has been put back together). I know my stockpot was pretty cheap, but the cast iron Le Crueset was not. Do I need to invest in better pots for everything? If so, what type or brand? Or is there a technique for keeping things boiling on ceramic cooktops? I really need to be able to keep things boiling....

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