You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Am getting a new ceramic cooktop, and a new double oven with >>>
- Thread starter moyn
- Start date
richard-in-cincy
Well-known member
Moyn, here are my experiences...
Are you getting a whole new kitchen or just replacing appliances? Either way, congratulations, new kitchen stuff is always fun. I've been cooking on your new combo for 5 years now, here's what I've experienced:
Cooktop: It's really durable. Don't worry about scratching it. Mine still looks like it did on the first day. That said, I unhappily follow the guidelines about not using cast iron pans . Follow the instructions and you'll be using it for years. The important thing is keeping it clean, and your instruction manual will tell you how to do that. A good non-abrasive liquid cleanser will clean it up to sparkling new in a jiffy. The knobs go in the dishwasher. You'll love having the extra space on your countertop when you're not using it. One tip, if something is getting too hot or about to boil over, just slide it over. I've seen people try to turn down the heat and do all kinds of weird things when cooking on mine when something like this happens. Just slide the pot over and it stops. Simple enough.
Convection oven.
I love the convection oven for roasts, meatloves, baked chicken, casseroles, pizzas (I line my oven racks with unglazed terra cotta floor tiles, and dump the pizza directly on it from my peel, the results are very close to a commerical pizzaria), etc.
I have given up convection baking for cakes, pies, and especially, cookies! I have worked and worked within the guidelines and my results are always the same: too brown crust and not finished baking. The cookies have performed especially bad with convection. I've tested from the same batch of dough (convection vs. regular) and the results were jaw-dropping. With convection, my cookies spread out into greasy thin overly brown and not completely baked. Using the same dough, these cookies were absolute perfection in the regular oven. I've finally just gave up using convection for these items.
Good luck and have fun!
Are you getting a whole new kitchen or just replacing appliances? Either way, congratulations, new kitchen stuff is always fun. I've been cooking on your new combo for 5 years now, here's what I've experienced:
Cooktop: It's really durable. Don't worry about scratching it. Mine still looks like it did on the first day. That said, I unhappily follow the guidelines about not using cast iron pans . Follow the instructions and you'll be using it for years. The important thing is keeping it clean, and your instruction manual will tell you how to do that. A good non-abrasive liquid cleanser will clean it up to sparkling new in a jiffy. The knobs go in the dishwasher. You'll love having the extra space on your countertop when you're not using it. One tip, if something is getting too hot or about to boil over, just slide it over. I've seen people try to turn down the heat and do all kinds of weird things when cooking on mine when something like this happens. Just slide the pot over and it stops. Simple enough.
Convection oven.
I love the convection oven for roasts, meatloves, baked chicken, casseroles, pizzas (I line my oven racks with unglazed terra cotta floor tiles, and dump the pizza directly on it from my peel, the results are very close to a commerical pizzaria), etc.
I have given up convection baking for cakes, pies, and especially, cookies! I have worked and worked within the guidelines and my results are always the same: too brown crust and not finished baking. The cookies have performed especially bad with convection. I've tested from the same batch of dough (convection vs. regular) and the results were jaw-dropping. With convection, my cookies spread out into greasy thin overly brown and not completely baked. Using the same dough, these cookies were absolute perfection in the regular oven. I've finally just gave up using convection for these items.
Good luck and have fun!
My experience with a ceramic cooktop is similar to Richard's. I find
they're verrry durable, easy to clean with a non-abrasive cleaner (spiffs them right up) and wonderful to have additional work space when the cooktop isn't being used for cooking. My only problem with them is that food tends to burn quicker so I have to keep an eye on the temperature setting.
Oh, and as Richard mentioned, my manual mentions being careful with cast iron skillets. That's one of my favorite skillets to use and I use it maybe 4 times a week and haven't experienced any problems with it scratching the cooktop.
Have fun with your new appliances, Moyn.
they're verrry durable, easy to clean with a non-abrasive cleaner (spiffs them right up) and wonderful to have additional work space when the cooktop isn't being used for cooking. My only problem with them is that food tends to burn quicker so I have to keep an eye on the temperature setting.
Oh, and as Richard mentioned, my manual mentions being careful with cast iron skillets. That's one of my favorite skillets to use and I use it maybe 4 times a week and haven't experienced any problems with it scratching the cooktop.
Have fun with your new appliances, Moyn.
Me too! No problems with the cooktop scratching here.
The only thing I find is if I don't clean up a spill thoroughly right away, it is the devil to clean up. It gets baked on there and you have to go at it with a razor to get it off. The razor doesn't scratch the surface though, amazingly, even when I use the pointy corner instead of the flat edge.
The only thing I find is if I don't clean up a spill thoroughly right away, it is the devil to clean up. It gets baked on there and you have to go at it with a razor to get it off. The razor doesn't scratch the surface though, amazingly, even when I use the pointy corner instead of the flat edge.
sandi-in-hawaii
Well-known member
How strange that you're getting different results on your convection baking - I always use it..
I use the convection bake whenever I bake cookies and cakes, and turn the temp down a little (10-15º lower than the recipe calls for).
I also use my cast iron stuff (Le Creuset and Lodge), but I'm extremely careful not to drag it on the cooktop. So far, Ive been lucky, I guess (knocking on wood here!)
But the cooktop is really durable, and I love how easy it is to clean!
Lucky you on the double oven - often wish I had another!
I use the convection bake whenever I bake cookies and cakes, and turn the temp down a little (10-15º lower than the recipe calls for).
I also use my cast iron stuff (Le Creuset and Lodge), but I'm extremely careful not to drag it on the cooktop. So far, Ive been lucky, I guess (knocking on wood here!)
But the cooktop is really durable, and I love how easy it is to clean!
Lucky you on the double oven - often wish I had another!
richard-in-cincy
Well-known member
Hi Sandi,
Believe me, I've tried. I've followed the manufacturer's guidelines and attempted many recipes. Cookies are always a failure, no matter what temp I'm using (much lower, lower, same, etc.). I really worked with it, convinced I was doing something wrong since I always here on the cooking shows about the wonderful brown crusts on baked goods, etc. with convection. Not in mine. Convection = overdone crust and underdone interior in my oven. And when I finally just went back to regular old radiant baking, the results were just as I expected and wanted. It's probably my oven. But as I said, everything else turns out beautifully with the convection setting.
And the double oven is the best. I wonder how I ever lived without one now!
Believe me, I've tried. I've followed the manufacturer's guidelines and attempted many recipes. Cookies are always a failure, no matter what temp I'm using (much lower, lower, same, etc.). I really worked with it, convinced I was doing something wrong since I always here on the cooking shows about the wonderful brown crusts on baked goods, etc. with convection. Not in mine. Convection = overdone crust and underdone interior in my oven. And when I finally just went back to regular old radiant baking, the results were just as I expected and wanted. It's probably my oven. But as I said, everything else turns out beautifully with the convection setting.
And the double oven is the best. I wonder how I ever lived without one now!