Help...Gas range or glass top range????

15 years ago

Hi all,

I have a gas cooktop...preremodel.

I will need to relocate my gas line for my new kitchen design....1200 bucks!

My question is should I forego the gas line/gas range and install a glass top range? I know that I need 220 power, which is no problem. I am leaning toward the clean look of a glass cooktop, but worried about the actual cooking ...never had one! I also have SS cookware.

Any thoughts?

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Comments (10)

clinresga
15 years ago
Best of both worlds would be to go with induction. High output and instant control of temperature like gas, smooth top look like radiant electric.

For a really over the top, often ridiculous but very enjoyable recent discussion of smooth tops vs gas, see this (if you haven't already) on the Appliance forum:

Professional Ranges are not for home kitchens
mnolan
15 years ago
I wouldn't go with Glass. You're typically supposed to buy a specific cleaner in order to keep it clean. Not only that, but the fact that when the surface gets cracked or breaks, which will definitely happen over time, you have to pay for a new top which will run you at least $300 usually. I worked for an appliance parts company in portland and we went through a lot of those tops, customers and repair men seemed totally unsatisfied with the product.
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I know this post is old, and I hope you haven't taken the plunge yet. Please stay away from glass top ranges unless you have no interest in cooking and no appreciation for temperature, technique, or control. Also, stay away unless you want to have to bring out Bar Keeper's Friend every time you place a pot on the stove to just boil water. My Mother bought a Maytag glasstop range about 5 years ago after I warned her. Each time I visit I do all of the cooking and the cleaning. If I had my way I would take an ax to it. People get these because they're "easy to clean"??? Oh my gosh, it's a nightmare. The heat goes on and off. It takes FOREVER just to boil water. There is absolutely no control whatsoever. But wait, there's more.....You slip and drop something on it and it cracks,.....it's a huge expense to have it replaced. You ask what you should be looking for? NOT a glass or ceramic top. Stick with gas or electric.
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bluekitobsessed
15 years ago
Are you talking about a range or cooktop? I'm confused.
About a month to 6 weeks ago, pbrisjar started a thread on convincing her DH why she needed gas instead of electric. There were a lot of very thoughtful replies in all directions. (FWIW, my opinion then and now is: Serious cooks cook with gas, that's the way it's always been, and you might as well argue that the sun would look better rising in the west. I'm not familiar with induction and don't have an opinion on it.)

Pbris, if you see this, update us please :)
clinresga
15 years ago
Well....
Here's a list of some "serious chefs" who use induction:

Alain Ducasse, Paul Bocuse, Terje Ness, Joel Robuchon

Not too shabby (that's from an Electrolux press release).

That's what, 6 or 7 Michelin stars between them?

Maybe that sun will start rising in the west :-)

PS: and that's from someone with a Lacanche on order--so can't call me overly biased!
melle_sacto is hot and dry in CA Zone 9/
15 years ago
DH and I cook daily on our new glass top range--replaced an electric coil range in the remodel. We're happy with it. I grew up cooking on a gas stove and there is a difference but, to me, it's not critical. I LOVE the look of glass top and the EASE of cleaning. Even with having to use a special cleaner, it is WAY EASIER to keep clean and the cleaner is not expensive.

Induction was out of our price range, but it would probably be my choice. Gas is a good choice if you experience a lot of power outages. The French stoves are quite pretty (but WAAAAY outta the price range). Gas and electric have pros and cons, but I'm not sure that gas is that far ahead... if I ever need an open flame to do some high heat searing (or whatever) I'd just use the BBQ! Good electric ranges get plenty hot for stir fry, IMHO.
Danahills
15 years ago
I have a smooth electric cooktop, a GE. Love it!!! Heats almost as fast as gas. It's easy to clean. I use Windex most of the time. I also use my granite cleaner on it. If anyone in your household has allergies, electric is the only way to go. I have allergies that are aggravated every time I am in a house that uses gas.
ci_lantro
15 years ago
Shanny--If you do any home canning, be aware of the problems with glass/ ceramic cooktops.

Here is a link that might be useful: Can I Can on My Smoothtop?
patti823
15 years ago
I have a Jenn-aire smooth top, and my husband makes salsa and cans it all the time. No problems so far! I've had a smooth top for about 15 years, had one prior to the remodel. Love them, never had a problem with them.
chefkev
15 years ago
Strongly recommend either gas or induction for serious cooking. I just spent a week in a friends home cross country cooking for/taking care of a sick relative. They had a Jennair smoothtop electric (about 5 yrs old); what a cooking nightmare! I was pleasantly surprised that it had plenty of power/BTUs, but the fact that heat adjustments occurred so slowly really made it difficult to get precise results and super easy to burn stuff. Also, low heat meant that it cycled on and off of high heat so you still had to be careful not to burn stuff (newer models may have resolved this). I understand that $1200 bucks is a lot of dough to shell out for hooking up gas, are there any other possible oven placements that would cost less and still work with your layout? Before you make your decision, see if you can find a friend who has a newer electric cooktop that you can spend some time cooking on. Perhaps you'll find it's fine for the kind of cooking you do, but it wasn't for me.
melle_sacto is hot and dry in CA Zone 9/
15 years ago
I wanted to agree w/chefkev about heat adjustments: the smooth top does seem like if something is cooking at too high a temp, the response to an adjustment is slower than gas. However, I got used to it as just part of how electric ranges work.

I consider us a household of "serious cooks". DH and I do most of our own cooking and we cook well. It's a matter of getting to know whatever range you're using and working on it accordingly.