All questions

Advice Neede for Electric Stove-Hell! I just moved into a new place, and for the first time in my life, I'm stuck with an electric stove. I am finding it impossible to cook on. Bacon, for example gets done in the middle, and the ends remain uncooked unless I spend gobs of time tending to it, moving it around, etc. Worse? I'm starting to see small "burn" spots on the bottom of my All-Clad. The burners are a flat surface that a wiped clean before I heat anything, so it's not reside ruining my pans. Help! What can I do to improve cooking capability and how do I protect my expensive cookware? This is bumming me out in a major way.

asked by SuperFineSugar almost 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 8526 views
drbabs
drbabs

Barbara is a trusted source on General Cooking.

added almost 8 years ago

I feel your pain. There's no natural gas where we live so I have a glass-topped electric stove, too. It sounds like you're cooking with the heat too high. You're used to the heat coming up immediately with gas, but with the glass-topped electric stove, you have to preheat slowly so the pan gets evenly heated. You also have to make sure the pan size and burner size match. Good luck--I hope this helps.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 8 years ago

Also, you might want to think about using your oven more -- bacon cooks really nicely in the oven, as do sausages. And there's no splatter!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

mrslarkin
added almost 8 years ago

I've got glass-top electric also. I agree with drbabs - turn the heat down - heating elements kick on super fast, and stay really hot for a while. If needed, I change the setting, even move the pan off the heat if it gets too hot. And Merrill's advice is golden - bacon cooked in the oven is fantastic!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 8 years ago

Same problem here. I just "inherited" one from the previous owner---eventually I'll rip it out. The cook top is useless for anything but boiling water because the "burners" cycle on and off and you can't maintain a steady flame as you would with gas. Fortunately for me over in the Commons building there is a major league, 6 burner gas cook top that I can appropriate as needed.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Jennifer Perillo
added almost 8 years ago

I used to cater lunch for 20 with only 2 burners and a convection oven at my disposal, and had happy clients every time. One trick I found invaluable was to keep an extra burner at a lower heat for when I needed to go from boiling to simmering in an instant ( this was an older electric stove top, not a glass surface).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

calendargirl
added almost 8 years ago

Merrill & mrslarkin, when cooking bacon in the oven, what temperature and what kind of pan do you use? I'd like to try it in my gas oven, too!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 8 years ago

I usually put it in a 350 oven, laid out on a baking sheet. I flip it after 8 to 10 minutes and then just cook until it's crisp.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

calendargirl
added almost 8 years ago

Many thanks, I'll try it!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)