How Different Cooktops Affect Your Cooking
As creators of nonstick and ceramic pans, we are big into cooking. When we write, you’ll get plenty of information about recipes, skillet care, and your questions answered. However, today we’re going into something a little bit different, but no less important. Today, we’re going to talk about how different types of cooktops will affect your cooking method.
Your gas cooktop could use natural gas or propane depending on where you are and what you have access to. They are popular among the “elite” cookers who value precision and control. However, older models can produce uneven heating, so maintenance is important. Also, you’re never going to want the flames to reach more than halfway up the side of your skillet, whether nonstick or stainless steel.
The older model cooktops are the hardest to clean; however, newer versions can be smooth surfaced. If you choose to get a smooth surface, you’ll be able to clean it easier while still being able to watch the flames below.
In general, these cooktops are more environmentally friendly when compared to gas. Cooks love having an electric stove in their kitchen because you can cook at lower temperatures as you don’t have to worry about the flame sputtering out.
The main concern cooks have here is the wait. These cooktops can be much slower than flames. As such, you run the risk of taking too long to heat up or taking too long to cool down. Second, to that issue is the need for flat bottomed cookware. Unlike flame that can reach a bowled pot, these will not heat evenly unless the pan is touching the surface.
Unlike the standard electric cooktops, these appliances use electromagnets under a smooth surface. When magnetic cookware is placed upon the stovetop, it’s heated up. The main drawback that cookers will experience is the need for magnetic cookware. However, they offer the best features of both the electric and gas variants while being the most environmentally friendly of them all.
Cast Iron Cooktop
While these are no longer popular in the USA, cast iron cooktops from the 1950s are still alive and well in many parts of the world. Here it’s more than essential to have flat-bottomed cookware that’s heavy with a thick bottom. In addition, since the eyes are made of cast iron, starting slow and heating up as you need it.
Patience is the key to keeping all your meals, and pans, in good condition. It’s vital to remember that these old stoves don’t regulate heat very well. As such, if you turn the dial up to 10, it’s just going to keep pouring in the heat. With an eye made of cast iron, once that happens, it will take a while to cool back down.
Overall, cooking is something that you have to re-learn in each kitchen you work in. However, a safe bet in many cases will be nonstick or ceramic cookware. In almost all cases, these will be heavy-bottomed and flat bottomed for effective cooking on almost any surface. Remember to take things slow and watch your food at all times.