On Wed, 12 Apr 2017 21:00:34 -0400, jmcquown >
wrote:

>On 4/11/2017 2:05 PM, cshenk wrote:
>> jmcquown wrote in rec.food.cooking:
>>
>>> On 4/10/2017 1:15 PM, wrote:
>>>> Dave Smith wrote:
>>>>> lucretiaborgia wrote:
>>>>>
>>>>>> i use cast iron on a glass cooktop, zero problems.
>>>>>
>>>>> We used cast iron on ours and it always left dark rings that were
>>>>> hard to remove.
>>>>
>>>> People who have glass top stoves don't do any significant cooking...
>>>> they buy them primarily for show, not go.... has anyone ever seen a
>>>> glass cooktop in a restaurnat kitchen, I've never.
>>>>
>>> We all believe you've been in every restaurant kitchen. However, on
>>> this point I will agree with you. They don't use glass top stoves in
>>> restaurants.
>>>
>>> As for moving heavy pots and pans around on a stove... yes, I do
>>> that. Got some heavy cookware, too. I take things off the heat, put
>>> them on another burner on reduced heat, whatever. It's called
>>> "cooking".
>>>
>>> Jill
>>
>> Same here Jill. I have nothing against glass tops for those who like
>> them, but my gas oven has solid tops and I can slide from burner to
>> burner across them as easily as a glass top, and no worry on scratching
>> the cast iron overlays.
>>
>I have an old electric stove. I don't even think about "sliding"
>cookware across the stove top surface. LOL I don't think I ever have
>been able to slide pots and pans across a stove top. Just move the
>pan/skillet/pot to a different burner. <shrug> I grew up with electric
>stoves from childhood. The ability to slide doesn't make me want a
>glass top. <shrug>
>
>Jill

well <shrug> I purchased my own and I like the glass top and can't
envision why I would choose more housework keeping an old electric
stove going - the world has moved forward, you seem left behind!