We recently got rid of our ancient electric coil top range and replaced it with the Kitchenaid dual oven dual fuel range with a five burner gas cooktop. The cooktop is not performing as well as I thought it should so I thought I would seek some opinion and/or advice from the members of this board.
My first issue is that it takes a long, long time to boil water no matter which burner i use. The pot handles and side of the pot get very hot but the water still will not boil for a long time. I never thought that the old electric coil would do it faster but it does. Our pots are a mix of lagostina ss with the bottom disk, paderno ss also with bottom disk and several enameled cast iron pieces.
My second issue relates to frying or sauteing. I have a couple of cast iron pans which seem to work well. However when i use our cuisinart ss saute pain (again with the disk) the meat takes a long time to brown while the inside sides of the pan get badly scorched. The happened to me a few days ago while browning sausage meat for a sauce.
The double oven set up works well for us.
I should also mention that we also installed a relatively powerful exhaust fan that is vented out. It is on low speed whenever the cooktop is in use. Our home is an R2000 home which is supposedly air tight so we had a dedicated fresh air vent installed which brings outside air in behind the stove whenever the fan is turned on.
Any comments or advice will be appreciated. Is what I am experiencing normal? Should I be considering different cookware? Should I leave the fan off at first?
I would rather learn that I am doing something wrong rather than learning that this cooktop is working the way it is supposed to.
Thanks in advance for your comments.