Induction Cooktop Idea/Concern

12 years ago

I recently bought a large sheet of food grade silicone that is 24" x 70", it's about 1/10" inch thick.

Is there any reason why I should NOT cut a piece to size to use on my induction cooktop -- for use when making splattering foods, etc?

I see that there are companies offering silicone disks for use on induction cooktops, at a price of nearly $80 for two discs. The discs are made of food grade silicone, they look thicker.

Comments (5)

plllog
12 years ago
If you talk to the manufacturers they'll say not to use the silicone, but, really, you can. OTOH, I think cleaning the glass is easier than cleaning a silicone mat. The two advantages that the silicone really give you are friction--your pot won't slide around while you stir, and protection from crystals, if you tend to spill salt and sugar a lot. My silicone baking mats say specifically not to put them in the dishwasher and it's very hard to get the last little grains of flour off of them.

The really good part is spreading newspaper or paper bags while you're frying and just throwing them away. :)
chac_mool
12 years ago
I vaguely recall we're not s'pozed to cut silicon mats to size (from where I recall this, I've no idea). Not clear how much its because they want us buying more little mats, or if there's a legitimate concern about cut edges unraveling, or leaking or something.
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Theoretically, if you're going to bridge two elements you should use two that are twinned (power sharing). I forget why, but I've read that in a lot of manuals. It works on mine with my two sided grill/griddles, but, other than testing it out, I don't do it. I'm worried about the air underneath, where it doesn't make contact, getting too hot and cracking the glass. I think this would be a problem for the ones with the bridge element as well. That's great for the fish pan, but not so much the pans with lips that they warn you strenuously against using, like the grill/griddle combos. I wouldn't base the choice on old pans without checking into other options. For instance, they make "induction griddles" nowadays that are round and flat bottomed made to go on the large element. There are smaller ones as well. The usable area isn't that different from a long griddle. They make a similar grill pan. Yeah, it's a pain to have to buy some new cookware, but add it into the budget for the cooktop and it's not so bad.
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I always wondered why anyone - even those with Wolf ranges & fancy cooktops - made their range the focal point of the kitchen... Easily explained. It' a primal thing...fire and all that. Home & hearth. A cooking range replaces the campfire, the open fireplace. And it's hard to imagine a cooker like an Aga, some of the French ranges, a Chambers or even an Okeefe & Merrit NOT being a focal point. It's not like they can hide away (unlike an induction cooktop). Conversely, I can't imagine a refrigerator--not even a Big Chill nor a glass front SZ--ever being a focal point--without it being disguised as something else, like say an elaborate armoire. Even though a refrigerator contains Life's Blood (food!), it's just cold and doesn't have the ambience of fire. All that aside, perching a huge plastered hood over an induction cooktop does seem a bit incongruous...kind like wearing a Ten Gallon hat with ballet slippers... I vote for something sleeker and making the island the focus.
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@Patricia Colwell Consulting You're right I should have posted some photos of the space. There isn't much wiggle room and behind the cooktop there's only about an inch or so which isn't enough room for a pop up vent. The end goal is to replace the cooktop with either induction or gas and do as minimal reworking of the cabinets and venting as possible. Unfortunately it's not as simple as just replacing one-for-one. I wish it was! And of course, our relator told us it was simple when we bought this house. The cabinets aren't what I would choose if I was designing the kitchen but it works for now until we can redo the entire thing years down the road. These photos make the room appear quite yellow but that's just the light balance. Everything is white. The floor is more of a neutral brown. The cooktop is at the far end adjacent to the double oven. Behind that wall is the washer/dryer. Currently the GE electric cooktop has a downdraft blower built into the cooktop itself. It works great but I can't stand cooking with electric especially after having gas in our old house.
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kaseki
12 years ago
Silicone mats that embed fiberglass fibers might be poor candidates for cutting, but regular sheet silicone is normally cut to fit whatever it is being used for, and has been in aerospace for decades. Neatness in cutting may be elusive due to the flexibility; typically dies are used when clean circular cuts are needed.

I still have a task to cut the pads we use to fit the hob circles on our induction cooktop. I also intend to use the remnants as pan supports. Three smaller pads should work fine to support pans with reasonably flat bases.

However, a tenth of an inch is pretty thick. Typically thinner sheets are sold for this purpose. If I had time for it right now I'd measure ours, but my guess is that they are closer to 0.062 than 0.10. The field should reach through a tenth of an inch, though, easily enough.

kas
Fori
12 years ago
Someone here a few years ago used a Silpat all the time on her induction cooktop. And then it decomposed and she had a mess that wouldn't come up well. I don't know if that's relevant or even what Silpats are made of, buuuuuuut.....
athomesewing
Original Author
12 years ago
Thanks all for your thoughts! (:

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Induction Cooktop Idea/Concern

Comments (5)

plllog

chac_mool

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kaseki

Fori

athomesewing
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Induction Cooktop Idea/Concern

Comments (5)

plllog

chac_mool

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kaseki

Fori

athomesewingOriginal Author

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athomesewing
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