ninjapoodles
Chillin' In The Garden
I haven't started canning yet, but I use cast iron and Le Creuset cookware almost exclusively with no problems on my smooth-surface stove. I also make very heavy, large batches of soap on it.
For a while when I first got it, I was having trouble with it taking FOREVER to heat water to a boil, and then finally realized that I had the "Sure-Simmer" feature engaged. I think it's supposed to keep things from boiling over. Anyway, as soon as I turned that off, it was fine. I do like that feature for actual simmering, though.
Here's what I HATE about mine, though it is a really nice range: You cannot, ever, even once, allow ANYTHING to spill on a hot burner. The stovetop will never look the same. It cleans up beautifully all over the surface unless a burner is on. This even includes plain water boiling over. One little splash, and you have a permanent stain. Drives me NUTS. The instructions clearly state to always keep the hot burners dry, but they don't tell you that you'll permanently mar the surface if you don't. For example, if you fill a pot of water in your sink, then you have to get a towel and wipe down the outside, or thoroughly check it to make sure not ONE DROP of water is on the bottom or side (that could drip down) of that pot when the burner heats up. Or if you are cooking something in a covered pot, you must use extreme caution when lifting the lid, because if you drip condensed steam from the lid onto the burner....it's marked forever. Grrrrr. There is no cleaner that restores it, not even the special stuff that comes with the stove.
Every time I hear the tiniest little sizzle that means a drop of liquid touched a hot element, I cringe inside. I've always had electric ranges, and like them, but I don't know if I'll buy another smooth-top. At least with the old coil burners, you could CLEAN them.
For a while when I first got it, I was having trouble with it taking FOREVER to heat water to a boil, and then finally realized that I had the "Sure-Simmer" feature engaged. I think it's supposed to keep things from boiling over. Anyway, as soon as I turned that off, it was fine. I do like that feature for actual simmering, though.
Here's what I HATE about mine, though it is a really nice range: You cannot, ever, even once, allow ANYTHING to spill on a hot burner. The stovetop will never look the same. It cleans up beautifully all over the surface unless a burner is on. This even includes plain water boiling over. One little splash, and you have a permanent stain. Drives me NUTS. The instructions clearly state to always keep the hot burners dry, but they don't tell you that you'll permanently mar the surface if you don't. For example, if you fill a pot of water in your sink, then you have to get a towel and wipe down the outside, or thoroughly check it to make sure not ONE DROP of water is on the bottom or side (that could drip down) of that pot when the burner heats up. Or if you are cooking something in a covered pot, you must use extreme caution when lifting the lid, because if you drip condensed steam from the lid onto the burner....it's marked forever. Grrrrr. There is no cleaner that restores it, not even the special stuff that comes with the stove.
Every time I hear the tiniest little sizzle that means a drop of liquid touched a hot element, I cringe inside. I've always had electric ranges, and like them, but I don't know if I'll buy another smooth-top. At least with the old coil burners, you could CLEAN them.
