Electric Stove Top: Please Help
My new apartment has an electric stove stop. I have been cooking less because of it. Any suggestions, tips or recipes that will help me? Thanks.
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13 Comments:
the best tip i can give is to get some good cast iron pans. they hold the heat and stay more consistant. good luck
nhfoodie at 12:25PM on 10/14/09
Thick bottomed pans are a must. I cooked on electric from 1998 through January of 2009 and HATED it. No one "opts" to cook on glowing coils.
I'm assuming your stovetop has the glowing coils? The flat glass tops are not as bad as the glowing coils. There's simply nothing redeeming about them.
My best advice to you is that when you finish cooking something, MOVE IT OFF THE BURNER. Electric stoves aren't really "off" till the coil cools. And if you live with someone who is sensitive to smells, do NOT spill anything on that burner - it's the dictionary definition of ACRID.
On the upside, electric ovens are easy to clean as most are self-cleaning.
therealchiffonade at 12:28PM on 10/14/09
I feel your pain. I recently moved to a new apartment with a dinky electric range, and it has really put a damper on my cooking. I also almost had a heart attack when I saw my electric bill.
My advice to you is to eat out more often, and look for a new apartment. That is what I am doing.
eeels at 12:45PM on 10/14/09
I am dealing with one myself, first time in my life. I'm trying to be optimistic here and would at least like to point out that mine boils water SO fast, making quick, one-pot pasta dinners incredibly easy.
kates at 1:20PM on 10/14/09
It's not that bad. I'd prefer to use gas, but I've lived in places where electric is the only option. You get used to focusing your efforts on controlling temperature. Electric stoves vary too. Some are more responsive than others. Getting the burners up to temp is slower than with gas, but you'd be melting butter/heating oil before you start to cook with either gas or electric. I've found the real problem with electric lies in adjusting temperature down.
Tips I can offer:
- Keep a pot holder next to the stove in case you need to take something off to cool it down faster than the heating element will allow. I take things off, lift them up and shift pots constantly when I cook on electric.
-Have a thermometer handy to make sure things aren't over heating, since you can't just eye a flame.
-In some cases you may need to turn off the element entirely to cool it down.
-For safety, I always put a tea kettle with some water on the element I just used to cool it off faster and also to signal that that burner is hot.
yayfood at 1:56PM on 10/14/09
Cooking on electric can be a tough transition. My advice: keep your eye on what you're cooking until you understand how your stove heats and how the temperatures translate (as someone else said there is no flame).
pips_plate at 2:23PM on 10/14/09
I really don't understand all the negative comments, I've had electric stove for the past 25 years, and it wasn't been a death sentence. Jusy make some adjustments and you'll be fine, absolutely no reason to stop cooking.
dmcavanagh at 5:11PM on 10/14/09
I agree with @dmcavanagh I have cooked more on electric than on gas for the better part of 40 years. It's a given that everyone prefers gas but sometimes you just have to play the hand you're dealt. Electric is not that bad once you get used to the quirks already mentioned. You'll get the hang of it. A good cook can cook on anything. Think of it as a challenge.
tapioca at 7:06PM on 10/14/09
it's not the end of the world... i've NEVER had a gas stove. Actullay I am afraid of turning gas stoves on if they do not have a pilot. I've always an electric one - because apt buildings in PR do not have gas connections.
Now I have a ceramic top one after my old one short-circuited on me and made a nice hole in the bottom of the skillet I was using.
I use 100% stainless steel cookware and they work well... keep on cooking. No need to be weary of an electric stove at all.
MadelynRodriguez at 7:37PM on 10/14/09
Get a camp stove. Problem solved.
tinytim at 10:14PM on 10/14/09
Heavy bottomed pans work best (already mentioned above).
One thing I've noticed about electric burners is they all produce heat a little differently. One burner will be very hot. Another, not so much. A lot of it depends on the condition and age of the coils.
They also retain their heat for several minutes after shuttting off, so keep that in mind when finishing a dish. Remove it part way or fully off the heat.
Don't stop cooking because you have an electric stove. Dive in for a new cooking adventure! It just takes a little time to "get to know" your stove. After that, cooking's a breeze again.
P.S. Consider getting a double boiler or a heat diffuser for gentler temperature control.
CJ McD at 12:08PM on 10/15/09
If the coils are not working properly, that can easily be replaced. They're relatively cheap and available at all home centers and hardware stores.
dmcavanagh at 11:55AM on 10/17/09
If I'm doing a delicate sauce or need to change temps quickly I keep two burners on.One on high and one set lower.
artoeat at 12:31PM on 10/17/09