Guest guest Posted August 24, 2008 Report Share Posted August 24, 2008 I beg your forgiveness since this is only a bit connected to vegan cooking. My stove is kaput, and I need to replace it. I'm considering one of the glasstop electric stoves (I only have choice of electric in this house) but don't know if my vintage iron skillets will be a good match for a glasstop. Has anyone had any experience with glasstops, and what do you think of them vs regular electric coil stoves? What about chipping or scratching? I love the ease of cleanup with a glass top vs coil. That's one big pro. Peggy K __________ Give back to your community. Click here to start a new career as a Police officer. http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3mAL7n2pQGegbRxLEHD5Sv7krkzlSL\ glh0wb8FEmb4QVLpSg/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 I'm very interested in this one too. While I'm not under the same pressure as you to replace my stove as soon as possible, I'll certainly be considering a glasstop in the future. The coil ones can be so hard to clean, and the promise of a single smooth surface to wipe down is attractive. -Erin http://www.zenpawn.com/vegblog , pkinnetz wrote: > > I beg your forgiveness since this is only a bit connected to vegan > cooking. My stove is kaput, and I need to replace it. I'm considering > one of the glasstop electric stoves (I only have choice of electric in > this house) but don't know if my vintage iron skillets will be a good > match for a glasstop. Has anyone had any experience with glasstops, and > what do you think of them vs regular electric coil stoves? What about > chipping or scratching? I love the ease of cleanup with a glass top vs > coil. That's one big pro. > > Peggy K > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 I, too am limited to electric in my present kitchen and switched to a glass cooktop several years ago and have never regretted it. I chose black, and have also never regretted that choice as well. All of my cookware continues to work well, but I don't own any vintage iron skillets or kettles. Upkeep is not hard. My cooking is pretty much fatfree (I saute in broth for the most part) so I seldom have oil spatter to clean up, but spills aren't hard to clean up if you attend to them after each cooking session. I once had occasion to cook on a white glass cooktop in a vacation rental, and found cleaning that quite a bit more trouble,, for what it's worth. Good luck ~Kathy Quote Link to comment Share on other sites More sharing options...
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