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Scratches on Induction

10 years ago

Do any induction owners have scratches on their tops? I have done a few searches and most of the posts I have found on this subject are older. My KD had been told by an appliance saleperson that they scratch easier than a standard electric cook top. We are pretty sure that we want to get an induction top but we do like to use cast iron. I know people talk about using silpats underneath and also to use the recommended cleaner and that helps prevent the scratches.

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Comments (6)

wallycat
10 years ago
I have had mine for several months and no scratches.
It is glass and class can scratch, but I don't think easily.
When I use my le creuset, the bottoms are either enameled or they have a nice coating on them (the really old le creuset bottoms were pure cast iron and they are seasoned from years of use). When I use a pure cast iron skillet with rough bottom and not enough seasoning on it yet, I just slip a piece of newspaper or parchment or a paper towel....easy clean up and no contact to the glass to scratch it.
JXBrown (Sunset 24, N San Diego County)
10 years ago
I've had mine for 6.5 years and have no glass scratches although the stainless frame has developed some "patina". Glass is hard to scratch whether the underlying heating element is a magnet or not, steel is softer. I don't do anything special for protection or cleaning. "Multi-surface" cleaner for daily cleaning and cooktop cleaner when it develops a film every 1-2 months. I definitely don't use Silpats or paper towels.

Glass is glass and there is absolutely no reason why this type of cooktop should scratch more readily vs. any other glass top or porcelain. However, even if it did scratch as easily as the stainless steel frame, I'd still choose induction
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I find the SilPat baking pads to be great. I have also tried the Le Creuset ones, but they are too thick and definitely cut down dramatically on the induction performance. If the SilPat's cut down on performance, it is so miniscule as to be not noticeable to me. The SilPat's come in rectangular and octagonal shapes. The octagonal ones most closely fit the shape of the burners, but they both work equally well. There are various ceramic cleaners on the market and most work quite well. Often a spritz of Windex or white vinegar and water does the job of removing oil splatters. It is also handy having a single-edged razor if you ever get something baked onto the surface. It is a very rare occurence, due to the nature of induction cooking, but it can occur if you are cooking at the highest levels and something gets under the pan. Compared to cleaning a gas rangetop or electric cooktop, induction cooktops are far easier to clean. Greg
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So will granulated sugar. Any sand-like substance will. Great thing about induction is that you can wipe up all spills while you're cooking. And you can lift the pan and wipe underneath it, then put it back down. BTW, I had a pot that bubbled over in the oven, and got sticky on the bottom. Something I didn't know when I put it on the induction to finish the dish. It got good and stuck! I was scared to pull it off. So I dished up all the food out of the pot and let it cool in place. When everything was cold I was able to flood it a little with water around the pot, which dissolved the sugar/meat juice glue enough that I could pull off the pot without feeling like I was going to crack the glass. I didn't want to do that hot because the water could have gotten too hot and caused its own problems. They give the same instructions for cleaning gunk off induction as for other ceramic-glass surfaces, but since, even on boil, induction doesn't get that hot, I don't know how you get hardened on goo that needs a razor blade to remove it. The goo from the above mess came up with a damp sponge.
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Very weird - I guess encouraging that this isn't a common problem. I looked at the manual and the only thing it said was not to slide pans. I have never done that intentionally but sometimes they've slid unintentionally because the cooktop and the pans are so smooth. However when that happened I didn't end up with scratches. It did say to clean it with the cleaner that came with the range (nothing came with it) to protect it which I didn't read or do until you guys mentioned it. The current scratches aren't going to come out but they aren't that bad. I just don't want to have more. Also bought some parchment paper tonight. I was thinking maybe I need to dust it off before I use it in case there's some inconspicuous abrasive particles on it. We'll see how it goes with all my precautions. If I didn't like the induction so much I would probably be very annoyed by all this.
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cpartist, my old Bosch induction cooktop was very forgiving, too. Spills and boil overs were never a problem. It was the old Bosch 300, no longer made, unfortunately. We moved, and installed a Bosch 800 in our remodel. I have to say, it is more sensitive to everything, including spills — but only if the spill reaches the control panel zone. I still would not give up this cooktop, or go back to gas. Ever. But I wish I had swapped out the 300 before I sold the old house. It was much less sensitive to touch and spills. and the beeps were softer and less annoying.
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cj47
10 years ago
There isn't any reason for the glass on an induction cooktop to scratch more easily than any other glass cooktop. Something to be careful of is random grains of salt or sugar on the cooktop--if you slide your pan over salt, it will cause scratches, no matter what glass top you have. I also use parchment when I'm using an older cast iron pan with a rough bottom.

Cj
nyeringa
Original Author
10 years ago
Thanks everybody. You are making my decision easier!
wallycat
10 years ago
And worst case scenario...if there would ever be a scratch, what is the big deal?
As someone pointed out, the traditional gas stoves with stainless/cast iron either have rust spots or scratches and they continue to work just fine.
My cooktop is on an island with too many windows bringing in the reflection off the ocean with bright sunlight...so it makes it doubly easy to wipe and make it shine; I don't think a scratch would detract from it should it develop.
ginny20
10 years ago
They're all made from the same Schott Ceran, aren't they? Mine has been in 10 months, and nothing noticeable yet.

Some salespeople seem to be anti-induction (and unknowledgable). When I first started looking around kitchen design places, one guy told me I didn't need induction, I'd be just as happy with a regular radiant electric cooktop. Poppycock! Induction rocks, as someone said elsewhere.

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