Glad they're replacing the appliances for you.

I happen to like flat top ranges, particularly ones with double size elements with a large 11-12" one. And they are SO easy to keep clean. I use mostly stainless along with one cast iron skillet.
One disadvantage compared to gas is your pans need to be perfectly flat to really work well. I had a couple old light weight pans that I kept having to take a steel plate and hammer to, to pound them flat. This year, with the advice of many in this forum, I replaced them with Al-Clad which are delightful to cook with.

quote:

Originally posted by arfmel:
Pots/pans with a flat smooth bottom, mostly. We use stainless steel like Farberware or Revereware.

As I recall, ceramic covered pots and pans (like LeCreuset) are verboten, as well.

Maybe I'm lucky, but I've had no issues using my Le Creuset, and Staub dutch ovens on my glasstop stove, for approx. 10 years.

The stove top gets daily use with several types of pots and pans, and while I'm careful - like don't drag the cookware across it, but lift and move - I don't baby it either.

Interesting....the 3rd party vendor just left after installing the new microwave and when I shared my story and suspicions of getting returned or floor model and said "They are alway trying to pull that crap on me when. I show up to grab stuff for installs".

Based on the comment and the fact I already caught the store manager in a lie I will be watching them take it of the truck and unbox then, once it is installed and good I will be writing a letter to Lowes corporate.

FYI - For cookware I went with T-Fal hard anodized as they were priced right and received great reviews

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Originally posted by Skins2881:

quote:

Originally posted by Kevmo:

quote:

Originally posted by Skins2881:
I just ordered one, I'm scared about scratching the expensive top or etching it with spills.

What makes the pots and pans glass top safe?

When shopping most pans will say what cooktops they are compatible with

I'm using 20 year old stainless stuff, not sure if glass tops existed then. Also occasionally use non stick, but I can look that one up probably because they are newer.

I don't own any cast iron.

You shouldn't have an issue with most all pots and pans. As long as you're not shifting the stuff back and forth on it at lightning speed, they generally will not scratch. I use an assortment of different ones on my new one and have on my old glass cook top for 5 years without a single scratch.

quote:

Originally posted by Kevmo:

quote:

Originally posted by tatortodd:

quote:

new whirlpool set

Are you certain about these being new? Stains, warped doors, things not working properly sounds like returned items.

That is a very good point..in fact the morning of the delivery they called telling me they couldn't find the stove and asked me if I had it (wtf?), then, after they brought it is I noticed that the top was filthy (which is why I noticed no scratches...tonight was the first time I cleaned and tried to use it....I am assuming a new range would have a plastic protector on the cook top which would nee to be removed?

I don’t know about yours, but I watched them unbox my new range about 5 years ago and it had protective plastic covering the stove door and stove handle and had a styrofoam sheet covering the stove top. Just an FYI. It was perfectly clean, like you’d expect a new range to be.

quote:

Originally posted by Skins2881:

quote:

Originally posted by Kevmo:

quote:

Originally posted by Skins2881:
I just ordered one, I'm scared about scratching the expensive top or etching it with spills.

What makes the pots and pans glass top safe?

When shopping most pans will say what cooktops they are compatible with

I'm using 20 year old stainless stuff, not sure if glass tops existed then. Also occasionally use non stick, but I can look that one up probably because they are newer.

I don't own any cast iron.

Don't over think it, flat bottoms.

Smooth tops have been around a good 50+ Yrs. No troubles with any so far.
A non flat bottom pan will work, but not heat evenly.
I also use cast iron on them. Current stove is 23+ Yrs old.

quote:

Originally posted by Rev. A. J. Forsyth:
I really dislike the flat-top / induction stoves. We had one for awhile and promptly sold it. Too delicate and high maintenance for serious cooking. You need special cookware, special cleaners, and the thing always looks like shit. I would return for gas, if you don't have gas lines, get the old coil burner type.

My own experience is much the opposite. Induction is faster to cook with since the container heats rather than an element. More energy efficient and much safer.

Heat control is almost instantaneous as well.

Obviously, YMMV...