Avoid scratching induction cooktop
lip2000
15 years ago
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weldontx
15 years agocarol_jk
15 years agoRelated Discussions
Therador Silver Induction, Scratches, water spots?
Comments (1)You can use a product called "Scratch b Gone" I use this in the store one our induction cooktop. This product will remove Here is a link that might be useful: Cooktop Restoration Kit...See MoreInduction cooktop - easy to scratch?
Comments (7)i have a viking range with the electric smoothtop. They do scratch, but they are also black and do not show.I can see the small marks when i am cleaning it while its wet, but after i run my dry towel over it to dry the stove, it all dissapears. you can use it as an extension of your contertop, but just be careful. years ago, i came home from the grocery store and was in the habit of setting bags down on top of the stove when they would overflow from the counter top. this was on my old smoothtop stove and the knobs were on the top instead of on the front of the stove. i didn't realize that one of the bags of groceries had pushed down one of the knobs and that was enough to turn it on. i had burning melting plastic and whatever was in the grocery bag making a terrible mess melting and burning all over the stove. some knobs you push down on and turn to start a burner. i think my new viking is like that too. i'm not sure now, i will have to check....See MoreSalt can scratch an induction cooktop
Comments (5)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....See MoreWould you do an INDUCTION stove top?
Comments (67)A fascinating thread! I believe the induction cooktops are made of Ceran (not Corian). Regarding scratching: I use heavy stainless steel cookware (Demeyere), and have slid the pot across the top, especially if it is too heavy to lift off the burner. I am not overly neat, but have never noticed scratching on the cooktop in the almost two years I have had it. For cleaning, I use a sponge, or on occasion, a Dobie pad. Never had reason to use a razor. Even if I didn't clean drippings when it was still wet, usually a damp sponge is sufficient to remove any spills on the cooktop. I am more disappointed that the stainless steel frame around the cooktop has shown scratch marks; not deep ones, but you can see the lines. I've learned to live with it because I don't think there is anything you can do about them. Regarding the questions as to the number of positions on the dial and whether they are continuous or discrete, please see: Induction cooktops: how fine is the control? (lots of levels?) and GE or Bosch slide-in induction range? (That last post is from 11/26/18, not sure why Houzz lists it as "last year" - I note this because GE has updated its Cafe models, not sure if Bosch has.) The point is do your research, make a list or table of the features of each that you are interested in. On some the placement of the large hob is important (back or front), and can make a difference in your choice, so think about how you cook now and whether placement of the burner would make a difference to you. For instance, having the large hob in the back bothered some people because of having to carry a heavy pot full of water even the few inches to the back burner (and back over the front burner to the sink) was more than an annoyance. Read reviews (you will learn which are helpful and which are simply griping), of cookware as well as the range. Buy the best you can afford, even if it means beginning with three pieces of cookware and slowly adding on. Also think carefully about whether you want or need that second oven when the main oven is so far down you must bend low to lift a potentially heavy pan, whether it be chicken or turkey or anything else. Even with the extended sliding (telescoping) shelves, you still must lift that pan out of the oven to the stovetop or counter. Also, the hob (at least on my GE Cafe) does NOT turn off immediately if the pot is lifted, you have a few seconds, so if you put it back on the burner almost immediately, you don't have to turn the burner on again. But, if you do have to turn it on again, it is not a big deal. Also, some misunderstanding above about the responsiveness; an induction range does NOT have to "heat up" -- if you put the dial on 5, it pulls electricity to get to 5 immediately. A gas stove always begins at the lowest or highest flame and has to be adjusted to the setting you want. Similarly, if you want to turn the setting down or up, it will respond immediately, not phases, like a flame. Therefore, if you turn off a boiling pot of water on an induction stove, it will stop boiling immediately; if you need to begin on high (such as boiling water for rice) and then lower the heat (such as after you put the rice in the pot), it will respond immediately, a sensitivity cooks appreciate. Don't drag a pan across the surface as you would in pulling it quickly to mix or rotate food. Don't expect to lift the pan to flip the contents and then put it back on the stovetop; I would think the hob might turn off in that amount of time of no contact. However, it is a safety feature, not one to be upset about in general. As to keeping the top clean, there have been discussions on cooking on paper towels or silicon or silpat (such as: WARNING: Silpat, induction and wok do not mix! and Avoid scratching induction cooktop and kas - use of silpat on induction cooktop?and General Search: "Houzz and silpat on induction"). I have used a thin silat under and beyond the pan when making spaghetti sauce as I find it 'burbs' over the top as it simmers and reduces. Regarding things being manufactured with a set number of uses in mind from the beginning, I think you are referring to planned obsolescence (where things are created to work for only so long before they break, compelling you to buy a new one sooner than your old appliances would have broken down). Some accept this as the reason things don't last as long as your old appliances. Some say the electronics don't last as long as the old mechanical way of manufacturing, such as 'less moving parts.' It's a difficult call, since we can know the experience people have had because of the reviews or talking with repair people or friends, however, the manufacturers are not transparent as to their goals. Your own research is important, learning if any companies have a higher incidence of repairs when compared to others. Consumer Reports publishes reliability findings as does Yale Appliances (here is one from May 2020 bottom of article has a comparison of reliability of induction ranges vs cooktops vs electric ranges). Do consider paying for extended warranties as electronics are very expensive to repair. Do not assume that the higher end models never need repairs because they were more expensive to begin with; in fact they can be even more expensive to repair. Also consider leaving the oven door open for 10-15 minutes after cooking until the fan stops, so the heat escapes and does not gather into the electronics portion below the cooktop area. Hope some of this helps. Much has been touched on by the answers above. Please do let us know your decision!...See Morelucypwd
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