Recommendations for refinishing a cooktop
krprovencio
3 years ago
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Induction Cooktop Recommendations
Comments (3)I'd remove the old cooktop and measure the size of the opening and the available depth of the open space beneath. Then go to ajmadison.com or appliancesconnection.com and use one of their site's search features to find a 30" cooktop that will fit in the opening. Read cooktop ratings on Consumer Reports (http://www.consumerreports.org - $10/month digital) and follow up with owners' reviews on seller sites such as Home Depot and Best Buy. Note that some manufacturers sell virtually the same appliance under multiple brands, e.g., Bosch/Bosch Benchmark, GE/Profile/Cafe/Monogram so compare specs to get the best deal....See Morewhat is the recommended gas cooktop and why?
Comments (2)We're replacing a 25 year old GE Profile gas cooktop with a BlueStar cooktop at our vacation home. We currently have a 30" BlueStar gas range at our primary home and we both love it. The GE has worked well but it is black glass and a pain to clean - it didn't occur to me when we bought it that I would have to dust it! We're looking forward to higher BTU's and a cooktop that's relatively easy to clean and maintain....See MoreGas Cooktop Recommendations
Comments (2)Sorry I can no longer recommend a gas cooktop after having induction. The last one I did have was a Wolf and it was fine but I much prefer induction....See MoreFrying pan recommendation for electric cooktop
Comments (13)This should be in your pan's instructions, but in case it isn't, make sure you don't use any cooking sprays on your new pan, as the thin layer will carbonize onto the surface, causing a reduction of the nonstick properties (you're no longer actually cooking on the nonstick but on the carbon layer. Also, now that you've got a more efficiently heating pan, you shouldn't need to use as high a heat, and you'll want to be careful when using different fats, so you don't exceed their smoke points: olive oil has a very low smoke point (only about 325°F), butter is a bit higher (and you'll see and smell when youre approaching it), grapeseed, vegetable/canola, peanut and safflower oils will have higher smoke points. If you do get something burnt of carbonized on, don't use harsh scrubbies; even if the TV says they're metal utensil safe or whatever, you still don't want to be using those scrubbies with the metal ribboning or steelwool or anything like that. I believe most of the ceramic nonstick companies give more or less the same instructions for care when dealing with burnt on crud that won't come off with soap and water, which is to boil water in the pan, and then wait until it's just cool enough not to burn/scald you and then gently use a melamine sponge (Magic Eraser) to remove the carbon layer....See MoreShannon_WI
3 years agolast modified: 3 years agokrprovencio
3 years agomoosemac
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3 years agoklem1
3 years agoeam44
3 years agolast modified: 3 years agoDavidR
3 years agoShannon_WI
3 years agolast modified: 3 years agoFori
3 years agokrprovencio
3 years agoRachel
3 years agoJoseph Corlett, LLC
3 years agoRose Pekelnicky
3 years ago
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krprovencioOriginal Author