Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > The Tools of the Trade
  New Posts New Posts RSS Feed - Advice for cooking on coils
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Advice for cooking on coils
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Topic: Advice for cooking on coils
    Posted: 22 January 2014 at 16:52
   Hello all!

  We may be getting a new house (we'll see), and it's got an electric range.  The house is not setup for NiGas or lp, so switching it out won't be an option.  I didn't catch the make/model of the stove...but it does look to be of decent quality...it's also a glass top (if that makes a difference)

   Does anyone have advice for cooking on an electric stove?

  I certainly appreciate any and all advice given!!!

Dan
Enjoy The Food!
Back to Top
Sponsored Links


Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 01:44
I have very little experience in that department Dan....I've heard tht induction cooktops are the way to go if you're using electric, and if it's a glass top that may be what you've got.

Good luck with it!Thumbs Up
Go ahead...play with your food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 08:11
Thanks Hoser...appreciate the advice/support.  Cooking on electric will be a very different thing for me.  I would be relieved if it were an induction, but I don't think it is...we'll see Confused  
Enjoy The Food!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 08:41
Not sure what you mean, Dan, by "not set up for...."

If you want to convert, just talk to the gas company. What they'll do is set you up with tank(s), run the lines, and, if necessary, adjust the burners to take LPG. Basically, the venturii valves have to be adjusted because natural gas is a low-pressure system and lpg is high pressure. Older stoves required a conversion kit for this, but all new ones are adjustable.

This is the second house where the place came with electric and we converted to gas. Because I use it strictly for cooking, I opted to go with two 100-lb containers. That way, when one runs out I switch to the second and call the company for a delivery.

Other than that I can't offer any help. I despise cooking on electric, and have tossed two stoves---one of them practically brand new---in order to go with gas.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 09:30
Originally posted by HistoricFoodie HistoricFoodie wrote:

Not sure what you mean, Dan, by "not set up for...."


   I mean that there are no current gas lines in the house.  After spending money on the house, etc, buying a new gas stove isn't going to be on the list of things to spend money on...perhaps it will eventually come to that...but there'll be other things with a higher priority first.   I'm hoping it isn't too bad cooking on electric.
Enjoy The Food!
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 12:55
Originally posted by gonefishin gonefishin wrote:

Originally posted by HistoricFoodie HistoricFoodie wrote:

Not sure what you mean, Dan, by "not set up for...."


   I mean that there are no current gas lines in the house.  After spending money on the house, etc, buying a new gas stove isn't going to be on the list of things to spend money on...perhaps it will eventually come to that...but there'll be other things with a higher priority first.   I'm hoping it isn't too bad cooking on electric.

We here Dan know that you are certainly no rookie in the kitchen. An accomplished chef to say the least..i'm quite sure you'll be cooking like a pro on it within a month's time...have faith my brother, you'll be fine.

Looking forward to the first all-electric pictorial Evil Smile
Go ahead...play with your food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 13:50
Originally posted by Hoser Hoser wrote:

Originally posted by gonefishin gonefishin wrote:

Originally posted by HistoricFoodie HistoricFoodie wrote:

Not sure what you mean, Dan, by "not set up for...."


   I mean that there are no current gas lines in the house.  After spending money on the house, etc, buying a new gas stove isn't going to be on the list of things to spend money on...perhaps it will eventually come to that...but there'll be other things with a higher priority first.   I'm hoping it isn't too bad cooking on electric.

We here Dan know that you are certainly no rookie in the kitchen. An accomplished chef to say the least..i'm quite sure you'll be cooking like a pro on it within a month's time...have faith my brother, you'll be fine.

Looking forward to the first all-electric pictorial Evil Smile

   We shall see, Hoser...we shall see.  Thanks
Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 14:45

Dan,

Look on bright side, an electric stove is alot easier to keep clean. They require special cleanser non abrasive too, so one does not scratch the surface.

I have an electric now, and it is a breeze once you become accustomed and know your way around ... I prefer it actually for the Little weekend cooking done here.

Have a great weekend.

Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 15:09
Dan I have an electric glass top. It is not as fine tunable as gas, but it works just fine. You just have to play with is a bit to get to the places you want to cook at.
Mark R
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 16:53
Good pans with flat bottoms. You want to maximize heat transfer between the element & the pan.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 January 2014 at 18:01
Originally posted by AK1 AK1 wrote:

Good pans with flat bottoms. You want to maximize heat transfer between the element & the pan.

   Thanks for the advice...I'm sure there's going to be an adjustment period.  I'd like to get as much advice as I can for my wife going into this too.  I see how the pans fit on the elements if we get the house...but that's certainly a great suggestion, Ak1...thanks!


Originally posted by Margi Cintrano Margi Cintrano wrote:


Dan,

Look on bright side, an electric stove is alot easier to keep clean. They require special cleanser non abrasive too, so one does not scratch the surface. 

I have an electric now, and it is a breeze once you become accustomed and know your way around ... I prefer it actually for the Little weekend cooking done here. 

Have a great weekend.

Margaux.

   I can make an mess on our gas stove, perhaps the easy cleanup will be a welcome plus for electric.  Thanks Margi!


Originally posted by MarkR MarkR wrote:

Dan I have an electric glass top. It is not as fine tunable as gas, but it works just fine. You just have to play with is a bit to get to the places you want to cook at.

   Thanks for the advice and encouragement, Mark!  
Enjoy The Food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 11:45
    After a busy year, I'm starting to cook a bit more...and finding more time to do more relaxing things.  We didn't end up getting that original house we were talking about, earlier in the thread...but the house we did get has an electric range as well.  

    I have to say...it's been very little adjustment for me so far.  Cooking on the electric top seems very intuitive.  Mostly, it cooks about the same.  There are times when you may want something to cool down faster, after reducing the flame coils.  When this happens you just kind of, instinctively, lift the pot, pan off of the burner for a second...then place it back on.  Everything is still done by the reaction of the food.

   not nearly as bad as I was thinking


   Thanks all!
   Dan
Enjoy The Food!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 20:29
"Everything is still done by the reaction of the food."

I couldn.t have said it better.

Heck, I have a commercial style gas cooktop & copper pots & pans, and I can still screw up meals with the best of them!!
Back to Top
drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 372 		Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 24 February 2015 at 15:41
I have used electric ranges but I much prefer gas, to me, much easier to get things right.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.089 seconds.