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Salt can scratch an induction cooktop

13 years ago

When I asked the Miele showroom lady about scratches in the cooktop, she said very often they occur because of salt. I completely understood. When cooking, most will sprinkle salt into their food, and some may not land in the pot, but onto the cooktop. And then, I suppose, a pot may land on the salt...or a sponge- Just sharing.

Comments (5)

weedmeister
13 years ago
I hope you're not implying that salt will NOT scratch a radiant cooktop made of the same ceramic material?
westsider40
Original Author
13 years ago
Weed, no, I'm not implying anything. I am just repeating what the knowledgable woman at the Miele store told me-in response to my query about scratches. I don't know anything about radiant cooktops. But I have read here that a few have scratches and the owners can't recall how that happened. Thought it would be helpful info.
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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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From notes I took last spring when I had to replace my Kenmore (Electrolux) cooktop, the cutout dimensions I know about are listed below. Note that examples I looked up of Kenmore/Frigidaire/Electrolux, Thermador/Bosch, Dacor, and Miele were nominally too large in one dimension or the other. The biggest issue is that it is unlikely that any manufacturer will support installation into a too-large cutout, even if the cooktop is large enough to not fall through. Some reinforcement may be needed in such cases. ref: current cutout 35.5 x 19.625 from message above Wolf CI365 35. x 19.5 Jenn-Air JIC 4536XS 33.125 x 19.25 (top overlaps cutout but support area may be too small requiring some added steel or wood support) Fagor IFA-90BF 35.44 x 19.5 GE PHP960DMBB 33.875 x 19.125 (see Jenn-Air comment) There may be newer models that have better fitting dimensions. Electrolux and clones have common installation cutout dimensions of 36 x 20.5. These allow for air ventilation at the edges, a ventilation scheme they once used but which is not used on the present Frigidaires. Some contraction of the cutout size might be acceptable, but gaining a whole inch front-to-back seems unlikely. Thermador/Bosch have common cutout dimensions of 34.875 x 20. I don't know if the width would allow squeezing into 19.5 inches. The top is 37 inches long so it will overlap adequately. Added support at the ends may be required depending on how the device is designed. If you can tolerate the Mother of all Messiness, you could have the granite cut in the kitchen. In such a case masking all the cabinet hinges, drawer glides, and other moving mechanical items in the area is one of many steps necessary. kas
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davidro1
13 years ago
radiant and induction both have the same glassy top.

vitroceramic.

hth
plllog
13 years ago
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.
bmorepanic
13 years ago
I'm thinking salt and sugar crystals are relatively soft compared to ceramic glass. Aren't they like 2 or something on the hardness scale. Something like sand is over twice (like 7) as hard afaik.

Isn't it more likely getting scratched by the pans and kitchen tools? Altho, sometimes I think my kitchen scrubby has a mohs of 9 - its seems to be capable of scratching any surface known to mankind.

I know absolutely nothing about this topic, but that never stops me :)

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