.. . . used very carefully on an electric, non-induction, glass-top
cooking surface? Like one of those heavy, two-sided (smooth or grooved)
griddles made by Lodge. I don't have either, although I may consider
the griddle as a gift for someone who does use a glass-top stove. Hence
my question ;D TIA.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Sun, 9 Apr 2017 18:51:08 -0500, Sky > wrote:

>. . . used very carefully on an electric, non-induction, glass-top
>cooking surface? Like one of those heavy, two-sided (smooth or grooved)
>griddles made by Lodge. I don't have either, although I may consider
>the griddle as a gift for someone who does use a glass-top stove. Hence
>my question ;D TIA.
>
>Sky
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================


I dont see why not, given the un derside of the cast iron is nice and
flat and makes even contact. My glasstop has a feature which caters
to it by having a 'bridge' between fron and back burner.

On 4/9/2017 4:57 PM, wrote:
> On Sun, 9 Apr 2017 18:51:08 -0500, Sky > wrote:
>
>> . . . used very carefully on an electric, non-induction, glass-top
>> cooking surface? Like one of those heavy, two-sided (smooth or grooved)
>> griddles made by Lodge. I don't have either, although I may consider
>> the griddle as a gift for someone who does use a glass-top stove. Hence
>> my question ;D TIA.
>>
>> Sky
>>
>> ================================
>> Kitchen Rule #1 - Use the timer!
>> Kitchen Rule #2 - Cook's choice!
>> ================================
>
>
> I dont see why not, given the un derside of the cast iron is nice and
> flat and makes even contact. My glasstop has a feature which caters
> to it by having a 'bridge' between fron and back burner.
>


no problem for the cast iron, but be careful you don't break that pansy
cook top.

On Sunday, April 9, 2017 at 1:51:13 PM UTC-10, Sky wrote:
> . . . used very carefully on an electric, non-induction, glass-top
> cooking surface? Like one of those heavy, two-sided (smooth or grooved)
> griddles made by Lodge. I don't have either, although I may consider
> the griddle as a gift for someone who does use a glass-top stove. Hence
> my question ;D TIA.
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================

I wouldn't give one as a gift for obvious reasons. I've used cast iron on a glass surface and didn't have any problems but then again, I'm special. My cast iron has a raised rim on the bottom so care is needed. OTOH, I wouldn't do that unless I have reason to.

On 4/9/2017 7:51 PM, Sky wrote:
> . . . used very carefully on an electric, non-induction, glass-top
> cooking surface? Like one of those heavy, two-sided (smooth or grooved)
> griddles made by Lodge. I don't have either, although I may consider
> the griddle as a gift for someone who does use a glass-top stove. Hence
> my question ;D TIA.
>
> Sky

I prefer the cast aluminum Chef's Design griddles. Smoother bottom,
less likely to scratch a glass top. Better heat distribution too.

https://www.amazon.com/Chefs-Design-.../dp/B0001VQIG8

Our griddle get used at least 4 or 5 times a week.

Sky wrote:
> . . . used very carefully on an electric, non-induction, glass-top
> cooking surface? Like one of those heavy, two-sided (smooth or grooved)
> griddles made by Lodge. I don't have either, although I may consider
> the griddle as a gift for someone who does use a glass-top stove. Hence
> my question ;D TIA.
>
> Sky

no problems here with cast iron -- I have a round griddle thing, basically
a pan with a very low rim -- it's great for omelettes and pancakes and
crepes

On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>
>> On 4/9/2017 7:51 PM, Sky wrote:
>>> . . . used very carefully on an electric, non-induction,
>>> glass-top cooking surface? Like one of those heavy, two-sided
>>> (smooth or grooved) griddles made by Lodge. I don't have either,
>>> although I may consider the griddle as a gift for someone who
>>> does use a glass-top stove. Hence my question ;D TIA.
>>>
>>> Sky
>>
>> I prefer the cast aluminum Chef's Design griddles. Smoother
>> bottom, less likely to scratch a glass top. Better heat
>> distribution too.
>>
>> https://www.amazon.com/Chefs-Design-...le/dp/B0001VQI
>> G8
>>
>> Our griddle get used at least 4 or 5 times a week.
>
> I'm sure you're very careful, Ed, but most manufacturers (mine
> included) recommend against using aluminum pans, griddles, etc., on
> glass top stoves as aluminum can leave metallic marks on the glass
> that usually cannot be removed.
>
True, and I looked at the griddle in the link and it says it is NOT
suitable for using on a glass cooktop. (I wouldn't pay $73 for a
griddle, either.)

Jill

On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>
>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>
>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>> . . . used very carefully on an electric, non-induction,
>>>>> glass-top cooking surface? Like one of those heavy, two-sided
>>>>> (smooth or grooved) griddles made by Lodge. I don't have
>>>>> either, although I may consider the griddle as a gift for
>>>>> someone who does use a glass-top stove. Hence my question ;D
>>>>> TIA.
>>>>>
>>>>> Sky
>>>>
>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>> bottom, less likely to scratch a glass top. Better heat
>>>> distribution too.
>>>>
>>>> https://www.amazon.com/Chefs-Design-...ddle/dp/B0001V
>>>> QI G8
>>>>
>>>> Our griddle get used at least 4 or 5 times a week.
>>>
>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>> included) recommend against using aluminum pans, griddles, etc.,
>>> on glass top stoves as aluminum can leave metallic marks on the
>>> glass that usually cannot be removed.
>>>
>> True, and I looked at the griddle in the link and it says it is
>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>> for a griddle, either.)
>>
>> Jill
>>
>
> I figured as much. After I bought my first glass top range in the
> late 1990s, I got rid of all the aluminum cookware that I owned
> except for those pieces that could be used in the oven.
>
Personally, I would not want a glass cooktop. I move things around on
the stove a lot when I'm cooking. I don't want to have to worry about
the cooking surface being so fragile it couldn't handle my cookware.

Jill

On 4/10/2017 5:38 AM, Wayne Boatwright wrote:
> On Mon 10 Apr 2017 01:55:54a, jmcquown told us...
>
>> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
>>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>>>
>>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>>>
>>>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>>>> . . . used very carefully on an electric, non-induction,
>>>>>>> glass-top cooking surface? Like one of those heavy,
>>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
>>>>>>> don't have either, although I may consider the griddle as a
>>>>>>> gift for someone who does use a glass-top stove. Hence my
>>>>>>> question ;D TIA.
>>>>>>>
>>>>>>> Sky
>>>>>>
>>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>>>> bottom, less likely to scratch a glass top. Better heat
>>>>>> distribution too.
>>>>>>
>>>>>> https://www.amazon.com/Chefs-Design-...riddle/dp/B000
>>>>>> 1V QI G8
>>>>>>
>>>>>> Our griddle get used at least 4 or 5 times a week.
>>>>>
>>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>>>> included) recommend against using aluminum pans, griddles,
>>>>> etc., on glass top stoves as aluminum can leave metallic marks
>>>>> on the glass that usually cannot be removed.
>>>>>
>>>> True, and I looked at the griddle in the link and it says it is
>>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>>>> for a griddle, either.)
>>>>
>>>> Jill
>>>>
>>>
>>> I figured as much. After I bought my first glass top range in
>>> the late 1990s, I got rid of all the aluminum cookware that I
>>> owned except for those pieces that could be used in the oven.
>>>
>> Personally, I would not want a glass cooktop. I move things
>> around on the stove a lot when I'm cooking. I don't want to have
>> to worry about the cooking surface being so fragile it couldn't
>> handle my cookware.
>>
>> Jill
>>
>
> Many people feel as you do, Jill. However, I don't slide pots around
> on the cooktop, rather just move them off of one burner and onto
> another. I've never had a scratch. OTOH, I've known a couple of
> people who have actually broken their glass tops more than once
> because of the way they handle their cookware. It's just a personal
> preference.
>
Of course it is. Personal preference, I mean. I lift, then set the pan
on another burner. Or on a hot pad on the counter. I really don't
think a glass cooktop could handle my cast iron Descoware (enamled cast
iron) when I'm making a pot of bean soup or chili con carne.

Different strokes.

Jill

On Mon, 10 Apr 2017 04:55:54 -0400, jmcquown >
wrote:

>On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>>
>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>>
>>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>>> . . . used very carefully on an electric, non-induction,
>>>>>> glass-top cooking surface? Like one of those heavy, two-sided
>>>>>> (smooth or grooved) griddles made by Lodge. I don't have
>>>>>> either, although I may consider the griddle as a gift for
>>>>>> someone who does use a glass-top stove. Hence my question ;D
>>>>>> TIA.
>>>>>>
>>>>>> Sky
>>>>>
>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>>> bottom, less likely to scratch a glass top. Better heat
>>>>> distribution too.
>>>>>
>>>>> https://www.amazon.com/Chefs-Design-...ddle/dp/B0001V
>>>>> QI G8
>>>>>
>>>>> Our griddle get used at least 4 or 5 times a week.
>>>>
>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>>> included) recommend against using aluminum pans, griddles, etc.,
>>>> on glass top stoves as aluminum can leave metallic marks on the
>>>> glass that usually cannot be removed.
>>>>
>>> True, and I looked at the griddle in the link and it says it is
>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>>> for a griddle, either.)
>>>
>>> Jill
>>>
>>
>> I figured as much. After I bought my first glass top range in the
>> late 1990s, I got rid of all the aluminum cookware that I owned
>> except for those pieces that could be used in the oven.
>>
>Personally, I would not want a glass cooktop. I move things around on
>the stove a lot when I'm cooking. I don't want to have to worry about
>the cooking surface being so fragile it couldn't handle my cookware.
>
>Jill

the glass tops are far from fragile!

On Mon, 10 Apr 2017 06:21:24 -0400, jmcquown >
wrote:

>On 4/10/2017 5:38 AM, Wayne Boatwright wrote:
>> On Mon 10 Apr 2017 01:55:54a, jmcquown told us...
>>
>>> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
>>>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>>>>
>>>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>>>>
>>>>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>>>>> . . . used very carefully on an electric, non-induction,
>>>>>>>> glass-top cooking surface? Like one of those heavy,
>>>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
>>>>>>>> don't have either, although I may consider the griddle as a
>>>>>>>> gift for someone who does use a glass-top stove. Hence my
>>>>>>>> question ;D TIA.
>>>>>>>>
>>>>>>>> Sky
>>>>>>>
>>>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>>>>> bottom, less likely to scratch a glass top. Better heat
>>>>>>> distribution too.
>>>>>>>
>>>>>>> https://www.amazon.com/Chefs-Design-...riddle/dp/B000
>>>>>>> 1V QI G8
>>>>>>>
>>>>>>> Our griddle get used at least 4 or 5 times a week.
>>>>>>
>>>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>>>>> included) recommend against using aluminum pans, griddles,
>>>>>> etc., on glass top stoves as aluminum can leave metallic marks
>>>>>> on the glass that usually cannot be removed.
>>>>>>
>>>>> True, and I looked at the griddle in the link and it says it is
>>>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>>>>> for a griddle, either.)
>>>>>
>>>>> Jill
>>>>>
>>>>
>>>> I figured as much. After I bought my first glass top range in
>>>> the late 1990s, I got rid of all the aluminum cookware that I
>>>> owned except for those pieces that could be used in the oven.
>>>>
>>> Personally, I would not want a glass cooktop. I move things
>>> around on the stove a lot when I'm cooking. I don't want to have
>>> to worry about the cooking surface being so fragile it couldn't
>>> handle my cookware.
>>>
>>> Jill
>>>
>>
>> Many people feel as you do, Jill. However, I don't slide pots around
>> on the cooktop, rather just move them off of one burner and onto
>> another. I've never had a scratch. OTOH, I've known a couple of
>> people who have actually broken their glass tops more than once
>> because of the way they handle their cookware. It's just a personal
>> preference.
>>
>Of course it is. Personal preference, I mean. I lift, then set the pan
>on another burner. Or on a hot pad on the counter. I really don't
>think a glass cooktop could handle my cast iron Descoware (enamled cast
>iron) when I'm making a pot of bean soup or chili con carne.
>
>Different strokes.
>
>Jill
i use cast iron on a glass cooktop, zero problems.

"Wayne Boatwright" wrote in message
9.45...

On Mon 10 Apr 2017 01:55:54a, jmcquown told us...

> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>>
>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>>
>>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>>> . . . used very carefully on an electric, non-induction,
>>>>>> glass-top cooking surface? Like one of those heavy,
>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
>>>>>> don't have either, although I may consider the griddle as a
>>>>>> gift for someone who does use a glass-top stove. Hence my
>>>>>> question ;D TIA.
>>>>>>
>>>>>> Sky
>>>>>
>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>>> bottom, less likely to scratch a glass top. Better heat
>>>>> distribution too.
>>>>>
>>>>> https://www.amazon.com/Chefs-Design-...riddle/dp/B000
>>>>> 1V QI G8
>>>>>
>>>>> Our griddle get used at least 4 or 5 times a week.
>>>>
>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>>> included) recommend against using aluminum pans, griddles,
>>>> etc., on glass top stoves as aluminum can leave metallic marks
>>>> on the glass that usually cannot be removed.
>>>>
>>> True, and I looked at the griddle in the link and it says it is
>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>>> for a griddle, either.)
>>>
>>> Jill
>>>
>>
>> I figured as much. After I bought my first glass top range in
>> the late 1990s, I got rid of all the aluminum cookware that I
>> owned except for those pieces that could be used in the oven.
>>
> Personally, I would not want a glass cooktop. I move things
> around on the stove a lot when I'm cooking. I don't want to have
> to worry about the cooking surface being so fragile it couldn't
> handle my cookware.
>
> Jill
>

Many people feel as you do, Jill. However, I don't slide pots around
on the cooktop, rather just move them off of one burner and onto
another. I've never had a scratch. OTOH, I've known a couple of
people who have actually broken their glass tops more than once
because of the way they handle their cookware. It's just a personal
preference.

Wayne Boatwright

===

Mine is a gas hob, stainless steel base and is very robust. I move stuff
around on it all the time

I've had it for quite a few years now and it cleans up beautifully.

http://www.ikea.com/gb/en/products/a...-art-70278056/



--
http://www.helpforheroes.org.uk

"jmcquown" wrote in message news
On 4/10/2017 5:38 AM, Wayne Boatwright wrote:
> On Mon 10 Apr 2017 01:55:54a, jmcquown told us...
>
>> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
>>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>>>
>>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>>>
>>>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>>>> . . . used very carefully on an electric, non-induction,
>>>>>>> glass-top cooking surface? Like one of those heavy,
>>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
>>>>>>> don't have either, although I may consider the griddle as a
>>>>>>> gift for someone who does use a glass-top stove. Hence my
>>>>>>> question ;D TIA.
>>>>>>>
>>>>>>> Sky
>>>>>>
>>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>>>> bottom, less likely to scratch a glass top. Better heat
>>>>>> distribution too.
>>>>>>
>>>>>> https://www.amazon.com/Chefs-Design-...riddle/dp/B000
>>>>>> 1V QI G8
>>>>>>
>>>>>> Our griddle get used at least 4 or 5 times a week.
>>>>>
>>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>>>> included) recommend against using aluminum pans, griddles,
>>>>> etc., on glass top stoves as aluminum can leave metallic marks
>>>>> on the glass that usually cannot be removed.
>>>>>
>>>> True, and I looked at the griddle in the link and it says it is
>>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>>>> for a griddle, either.)
>>>>
>>>> Jill
>>>>
>>>
>>> I figured as much. After I bought my first glass top range in
>>> the late 1990s, I got rid of all the aluminum cookware that I
>>> owned except for those pieces that could be used in the oven.
>>>
>> Personally, I would not want a glass cooktop. I move things
>> around on the stove a lot when I'm cooking. I don't want to have
>> to worry about the cooking surface being so fragile it couldn't
>> handle my cookware.
>>
>> Jill
>>
>
> Many people feel as you do, Jill. However, I don't slide pots around
> on the cooktop, rather just move them off of one burner and onto
> another. I've never had a scratch. OTOH, I've known a couple of
> people who have actually broken their glass tops more than once
> because of the way they handle their cookware. It's just a personal
> preference.
>
Of course it is. Personal preference, I mean. I lift, then set the pan
on another burner. Or on a hot pad on the counter. I really don't
think a glass cooktop could handle my cast iron Descoware (enamled cast
iron) when I'm making a pot of bean soup or chili con carne.

Different strokes.

Jill

====

Same here



--
http://www.helpforheroes.org.uk

On 2017-04-10 12:47 AM, Wayne Boatwright wrote:

>> Our griddle get used at least 4 or 5 times a week.
>
> I'm sure you're very careful, Ed, but most manufacturers (mine
> included) recommend against using aluminum pans, griddles, etc., on
> glass top stoves as aluminum can leave metallic marks on the glass
> that usually cannot be removed.

Cast iron also left marks on our glass top stove.

On 2017-04-10 4:55 AM, jmcquown wrote:

> Personally, I would not want a glass cooktop. I move things around on
> the stove a lot when I'm cooking. I don't want to have to worry about
> the cooking surface being so fragile it couldn't handle my cookware.

My wife broke the glass top on ours. It was going to cost something
like $475 to replace it.... plus labour. It wasn't much more for a new
stove.

On 2017-04-10 7:01 AM, wrote:

>> Personally, I would not want a glass cooktop. I move things around on
>> the stove a lot when I'm cooking. I don't want to have to worry about
>> the cooking surface being so fragile it couldn't handle my cookware.
>>
>> Jill
>
> the glass tops are far from fragile!
>

They are pretty tough, but I can tell you that they can break. My wife
used to have a bad habit pouring water into hot cast iron pans. I can't
tell you how many times I warned her not to. One day she dumped some
water into a pan after removing whatever she had cooked in it. Some
water slopped over and the glass cracked.

On 2017-04-10 7:03 AM, 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.

In article >, says...
>
> On 4/10/2017 5:38 AM, Wayne Boatwright wrote:
> > On Mon 10 Apr 2017 01:55:54a, jmcquown told us...
> >
> >> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
> >>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
> >>>
> >>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
> >>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
> >>>>>
> >>>>>> On 4/9/2017 7:51 PM, Sky wrote:
> >>>>>>> . . . used very carefully on an electric, non-induction,
> >>>>>>> glass-top cooking surface? Like one of those heavy,
> >>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
> >>>>>>> don't have either, although I may consider the griddle as a
> >>>>>>> gift for someone who does use a glass-top stove. Hence my
> >>>>>>> question ;D TIA.
> >>>>>>>
> >>>>>>> Sky
> >>>>>>
> >>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
> >>>>>> bottom, less likely to scratch a glass top. Better heat
> >>>>>> distribution too.
> >>>>>>
> >>>>>> https://www.amazon.com/Chefs-Design-...riddle/dp/B000
> >>>>>> 1V QI G8
> >>>>>>
> >>>>>> Our griddle get used at least 4 or 5 times a week.
> >>>>>
> >>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
> >>>>> included) recommend against using aluminum pans, griddles,
> >>>>> etc., on glass top stoves as aluminum can leave metallic marks
> >>>>> on the glass that usually cannot be removed.
> >>>>>
> >>>> True, and I looked at the griddle in the link and it says it is
> >>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
> >>>> for a griddle, either.)
> >>>>
> >>>> Jill
> >>>>
> >>>
> >>> I figured as much. After I bought my first glass top range in
> >>> the late 1990s, I got rid of all the aluminum cookware that I
> >>> owned except for those pieces that could be used in the oven.
> >>>
> >> Personally, I would not want a glass cooktop. I move things
> >> around on the stove a lot when I'm cooking. I don't want to have
> >> to worry about the cooking surface being so fragile it couldn't
> >> handle my cookware.


I've happily used cast iron on my glass top cooker for 15+ years. No
problems at all.

Janet UK

jmcquown wrote:
>>Sky wrote:
>>
>> . . . used very carefully on an electric, non-induction,
>> glass-top cooking surface? Like one of those heavy, two-sided
>> (smooth or grooved) griddles made by Lodge. I don't have either,
>> although I may consider the griddle as a gift for someone who
>> does use a glass-top stove. Hence my question ;D TIA.
>
>True, and I looked at the griddle in the link and it says it is NOT
>suitable for using on a glass cooktop. (I wouldn't pay $73 for a
>griddle, either.)

I'm not sure about glass smooth tops but with standard electric/gas
stovetops those griddles that span two burners cause heat damage to
the stove top finish between burners (discoloring/crazing). I got
one as a gift as part of a holiday food basket and gave it to someone
who still wanted it after I warned them... it ruined their stove top.
If someone has a lot of griddling to do I recommend multiple standard
griddles, one per burner. For $73 one can certainly buy two/three
quality griddles.
https://www.amazon.com/Lodge-L8SGP3-...ve+top+griddle
Personally I've no use for ridged cookware (PIA to clean), for grill
marks an outdoor grill works best, or just use a magic marker and
don't tell anyone. lol
I prefer griddling with a large SS skillet or a large braizer, it's
high sides custs way down on spatter... this is a very nice piece of
cookware and has many uses, stovetop and oven:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3

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.

"Ophelia" wrote:
>
>Mine is a gas hob, stainless steel base and is very robust. I move stuff
>around on it all the time
>
>I've had it for quite a few years now and it cleans up beautifully.
>http://www.ikea.com/gb/en/products/a...-art-70278056/

That's because you really cook. I cook with gas too but I still
rarely move pots from burner to burner... I see no reason to move pots
about and most of my pots when full are too heavy to take a chance
moving... they stay on the burner I choose at the onset and when
finished cooking get emptied with a ladle. Pro cooks don't move pots
about and they do not empty pots by pouring, too dangerous, they use
ladles. Even pouring from a small sauce pan can make a mess with
sloshing and drips... neater and safer to plate portions with a ladle.
About the only times I move pots about is when I'm finished cooking I
place a large empty pot on the hot burner grate, something I learned
from childhood, to prevent accidental burns, especially with small
children and pets around... heavy cast iron grates remain very hot for
a long time. The only times I pour hot liquid from a pot is to drain
pasta in a colander in the sink, and then I want no one nearby.

I use cast iron almost exclusively, but I'd be really afraid to use it on a glass surface because of its weight. Even if I had a glass cook surface, I'd still like the cast iron for baking and on my outside gas grill. Right now I have a whole stuffed chicken on a small rack in my largest cast iron fry pan in the oven. When it's done I'll pour out the fat and make gravy with the sticky bits, in the same pan, on the stovetop. I've used my cast iron pans so often their as easy to clean as Teflon.

Denise in NH

On 2017-04-10 1:15 PM, wrote:

> 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.
>


You say that as if you mean it.

On Sun, 9 Apr 2017 17:02:10 -0700, Taxed and Spent
> wrote:

> On 4/9/2017 4:57 PM, wrote:
> > On Sun, 9 Apr 2017 18:51:08 -0500, Sky > wrote:
> >
> >> . . . used very carefully on an electric, non-induction, glass-top
> >> cooking surface? Like one of those heavy, two-sided (smooth or grooved)
> >> griddles made by Lodge. I don't have either, although I may consider
> >> the griddle as a gift for someone who does use a glass-top stove. Hence
> >> my question ;D TIA.
> >>
> >> Sky
> >>
> >> ================================
> >> Kitchen Rule #1 - Use the timer!
> >> Kitchen Rule #2 - Cook's choice!
> >> ================================
> >
> >
> > I dont see why not, given the un derside of the cast iron is nice and
> > flat and makes even contact. My glasstop has a feature which caters
> > to it by having a 'bridge' between fron and back burner.
> >
>
>
> no problem for the cast iron, but be careful you don't break that pansy
> cook top.

I belong to a cast iron cooking group and scratching or breaking the
glass isn't an issue.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

jmcquown wrote in rec.food.cooking:

> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
> > On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
> >
> > > On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
> > > > On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
> > > >
> > > > > On 4/9/2017 7:51 PM, Sky wrote:
> > > > > > . . . used very carefully on an electric, non-induction,
> > > > > > glass-top cooking surface? Like one of those heavy,
> > > > > > two-sided (smooth or grooved) griddles made by Lodge. I
> > > > > > don't have either, although I may consider the griddle as a
> > > > > > gift for someone who does use a glass-top stove. Hence my
> > > > > > question ;D TIA.
> > > > > >
> > > > > > Sky
> > > > >
> > > > > I prefer the cast aluminum Chef's Design griddles. Smoother
> > > > > bottom, less likely to scratch a glass top. Better heat
> > > > > distribution too.
> > > > >
> > > > > https://www.amazon.com/Chefs-Design-...Griddle/dp/B00
> > > > > 01V QI G8
> > > > >
> > > > > Our griddle get used at least 4 or 5 times a week.
> > > >
> > > > I'm sure you're very careful, Ed, but most manufacturers (mine
> > > > included) recommend against using aluminum pans, griddles, etc.,
> > > > on glass top stoves as aluminum can leave metallic marks on the
> > > > glass that usually cannot be removed.
> > > >
> > > True, and I looked at the griddle in the link and it says it is
> > > NOT suitable for using on a glass cooktop. (I wouldn't pay $73
> > > for a griddle, either.)
> > >
> > > Jill
> > >
> >
> > I figured as much. After I bought my first glass top range in the
> > late 1990s, I got rid of all the aluminum cookware that I owned
> > except for those pieces that could be used in the oven.
> >
> Personally, I would not want a glass cooktop. I move things around
> on the stove a lot when I'm cooking. I don't want to have to worry
> about the cooking surface being so fragile it couldn't handle my
> cookware.
>
> Jill

Same here. JUst not for me. Give me my 5 burner gas stove and my cast
iron.

--

On Sun, 9 Apr 2017 17:16:08 -0700 (PDT), dsi1 >
wrote:

> On Sunday, April 9, 2017 at 1:51:13 PM UTC-10, Sky wrote:
> > . . . used very carefully on an electric, non-induction, glass-top
> > cooking surface? Like one of those heavy, two-sided (smooth or grooved)
> > griddles made by Lodge. I don't have either, although I may consider
> > the griddle as a gift for someone who does use a glass-top stove. Hence
> > my question ;D TIA.
> >
> > Sky
> >
> I wouldn't give one as a gift for obvious reasons. I've used cast iron on a glass surface and didn't have any problems but then again, I'm special. My cast iron has a raised rim on the bottom so care is needed. OTOH, I wouldn't do that unless I have reason to.

I have a double burner grill/griddle and wish I'd bought a single
burner grill pan instead because grilling is so messy. I need sides
to keep the fat splatters contained.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 10 Apr 2017 09:04:26 -0400, Dave Smith
> wrote:

>On 2017-04-10 12:47 AM, Wayne Boatwright wrote:
>
>>> Our griddle get used at least 4 or 5 times a week.
>>
>> I'm sure you're very careful, Ed, but most manufacturers (mine
>> included) recommend against using aluminum pans, griddles, etc., on
>> glass top stoves as aluminum can leave metallic marks on the glass
>> that usually cannot be removed.
>
>Cast iron also left marks on our glass top stove.
>
>
>
>
hasn't on mine and i also use le crueset pots some of the time. the
only breakage i know was a ditzy friend who stored canned goods in
the cupboard over the stove and the inevitable happened.

On Mon, 10 Apr 2017 09:06:59 -0400, Dave Smith
> wrote:

>On 2017-04-10 4:55 AM, jmcquown wrote:
>
>> Personally, I would not want a glass cooktop. I move things around on
>> the stove a lot when I'm cooking. I don't want to have to worry about
>> the cooking surface being so fragile it couldn't handle my cookware.
>
>My wife broke the glass top on ours. It was going to cost something
>like $475 to replace it.... plus labour. It wasn't much more for a new
>stove.
>
i was surprised my friends house insurance covered it.

On Mon, 10 Apr 2017 13:15:37 -0400, 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.

some people have better things to do than labouriously cleaning stove
tops

On Mon, 10 Apr 2017 10:48:54 -0700 (PDT),
wrote:

>I use cast iron almost exclusively, but I'd be really afraid to use it on a glass surface because of its weight. Even if I had a glass cook surface, I'd still like the cast iron for baking and on my outside gas grill. Right now I have a whole stuffed chicken on a small rack in my largest cast iron fry pan in the oven. When it's done I'll pour out the fat and make gravy with the sticky bits, in the same pan, on the stovetop. I've used my cast iron pans so often their as easy to clean as Teflon.
>
>Denise in NH

no need to be afraid, even when roasting i bring the pan out on top to
do basting etc. never occurred to me to worry and it;s going on 11
years now.

On 4/10/2017 7:03 AM, wrote:
> i use cast iron on a glass cooktop, zero problems.

I use a gas stove with cast iron burner grates.
No problems here either.

On 2017-04-10 3:06 PM, wrote:

> hasn't on mine and i also use le crueset pots some of the time. the
> only breakage i know was a ditzy friend who stored canned goods in
> the cupboard over the stove and the inevitable happened.
>
You would have been outraged if I had referred to my wife as ditzy.

Some people do not foresee problems like that, don't take advice, and
likely will keep doing it after the damage is done.

On 2017-04-10 3:07 PM, wrote:
> On Mon, 10 Apr 2017 09:06:59 -0400, Dave Smith
> > wrote:
>
>> On 2017-04-10 4:55 AM, jmcquown wrote:
>>
>>> Personally, I would not want a glass cooktop. I move things around on
>>> the stove a lot when I'm cooking. I don't want to have to worry about
>>> the cooking surface being so fragile it couldn't handle my cookware.
>>
>> My wife broke the glass top on ours. It was going to cost something
>> like $475 to replace it.... plus labour. It wasn't much more for a new
>> stove.
>>
> i was surprised my friends house insurance covered it.

Seriously? What about the deductible? By the time you pay the deductible
and the resulting higher premiums you are better off not to go through
insurance.

>

On Mon, 10 Apr 2017 17:29:33 -0400, Dave Smith
> wrote:

>On 2017-04-10 3:07 PM, wrote:
>> On Mon, 10 Apr 2017 09:06:59 -0400, Dave Smith
>> > wrote:
>>
>>> On 2017-04-10 4:55 AM, jmcquown wrote:
>>>
>>>> Personally, I would not want a glass cooktop. I move things around on
>>>> the stove a lot when I'm cooking. I don't want to have to worry about
>>>> the cooking surface being so fragile it couldn't handle my cookware.
>>>
>>> My wife broke the glass top on ours. It was going to cost something
>>> like $475 to replace it.... plus labour. It wasn't much more for a new
>>> stove.
>>>
>> i was surprised my friends house insurance covered it.
>
>Seriously? What about the deductible? By the time you pay the deductible
>and the resulting higher premiums you are better off not to go through
>insurance.
>
>>
i only know that her husband told me the insurance paid, didn't ask
details.

On 2017-04-10 3:10 PM, wrote:
> On Mon, 10 Apr 2017 13:15:37 -0400, wrote:
>

>> 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.
>
> some people have better things to do than labouriously cleaning stove
> tops


I probably spent more time scraping and scouring the glass top than the
total time I have spent wiping stove tops and cleaning ovens. I don't
think I am exaggerating. I probably spent an hour each week scraping and
buffing, and that thing managed to always have caked on rings around the
burner.

On Mon, 10 Apr 2017 13:38:58 -0500, "cshenk" > wrote:

> jmcquown wrote in rec.food.cooking:
>
> > On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
> > > On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
> > >
> > > > On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
> > > > > On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
> > > > >
> > > > > > On 4/9/2017 7:51 PM, Sky wrote:
> > > > > > > . . . used very carefully on an electric, non-induction,
> > > > > > > glass-top cooking surface? Like one of those heavy,
> > > > > > > two-sided (smooth or grooved) griddles made by Lodge. I
> > > > > > > don't have either, although I may consider the griddle as a
> > > > > > > gift for someone who does use a glass-top stove. Hence my
> > > > > > > question ;D TIA.
> > > > > > >
> > > > > > > Sky
> > > > > >
> > > > > > I prefer the cast aluminum Chef's Design griddles. Smoother
> > > > > > bottom, less likely to scratch a glass top. Better heat
> > > > > > distribution too.
> > > > > >
> > > > > > https://www.amazon.com/Chefs-Design-...Griddle/dp/B00
> > > > > > 01V QI G8
> > > > > >
> > > > > > Our griddle get used at least 4 or 5 times a week.
> > > > >
> > > > > I'm sure you're very careful, Ed, but most manufacturers (mine
> > > > > included) recommend against using aluminum pans, griddles, etc.,
> > > > > on glass top stoves as aluminum can leave metallic marks on the
> > > > > glass that usually cannot be removed.
> > > > >
> > > > True, and I looked at the griddle in the link and it says it is
> > > > NOT suitable for using on a glass cooktop. (I wouldn't pay $73
> > > > for a griddle, either.)
> > > >
> > > > Jill
> > > >
> > >
> > > I figured as much. After I bought my first glass top range in the
> > > late 1990s, I got rid of all the aluminum cookware that I owned
> > > except for those pieces that could be used in the oven.
> > >
> > Personally, I would not want a glass cooktop. I move things around
> > on the stove a lot when I'm cooking. I don't want to have to worry
> > about the cooking surface being so fragile it couldn't handle my
> > cookware.
> >
> > Jill
>
> Same here. JUst not for me. Give me my 5 burner gas stove and my cast
> iron.

If Hubert Keller can cook on a glass-top, so can you.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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

On 4/10/2017 5:45 PM, sf wrote:
> On Mon, 10 Apr 2017 13:38:58 -0500, "cshenk" > wrote:
>
>> jmcquown wrote in rec.food.cooking:
>>
>>> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
>>>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
>>>>
>>>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
>>>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
>>>>>>
>>>>>>> On 4/9/2017 7:51 PM, Sky wrote:
>>>>>>>> . . . used very carefully on an electric, non-induction,
>>>>>>>> glass-top cooking surface? Like one of those heavy,
>>>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
>>>>>>>> don't have either, although I may consider the griddle as a
>>>>>>>> gift for someone who does use a glass-top stove. Hence my
>>>>>>>> question ;D TIA.
>>>>>>>>
>>>>>>>> Sky
>>>>>>>
>>>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
>>>>>>> bottom, less likely to scratch a glass top. Better heat
>>>>>>> distribution too.
>>>>>>>
>>>>>>> https://www.amazon.com/Chefs-Design-...Griddle/dp/B00
>>>>>>> 01V QI G8
>>>>>>>
>>>>>>> Our griddle get used at least 4 or 5 times a week.
>>>>>>
>>>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
>>>>>> included) recommend against using aluminum pans, griddles, etc.,
>>>>>> on glass top stoves as aluminum can leave metallic marks on the
>>>>>> glass that usually cannot be removed.
>>>>>>
>>>>> True, and I looked at the griddle in the link and it says it is
>>>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
>>>>> for a griddle, either.)
>>>>>
>>>>> Jill
>>>>>
>>>>
>>>> I figured as much. After I bought my first glass top range in the
>>>> late 1990s, I got rid of all the aluminum cookware that I owned
>>>> except for those pieces that could be used in the oven.
>>>>
>>> Personally, I would not want a glass cooktop. I move things around
>>> on the stove a lot when I'm cooking. I don't want to have to worry
>>> about the cooking surface being so fragile it couldn't handle my
>>> cookware.
>>>
>>> Jill
>>
>> Same here. JUst not for me. Give me my 5 burner gas stove and my cast
>> iron.
>
> If Hubert Keller can cook on a glass-top, so can you.
>
>
Who gives a rat's ass about Hubert Keller? He's not the one using the
stove and doing the cooking in our homes.

Jill

On Mon, 10 Apr 2017 17:48:51 -0400, jmcquown >
wrote:

> On 4/10/2017 5:45 PM, sf wrote:
> > On Mon, 10 Apr 2017 13:38:58 -0500, "cshenk" > wrote:
> >
> >> jmcquown wrote in rec.food.cooking:
> >>
> >>> On 4/10/2017 4:44 AM, Wayne Boatwright wrote:
> >>>> On Mon 10 Apr 2017 12:56:04a, jmcquown told us...
> >>>>
> >>>>> On 4/10/2017 12:47 AM, Wayne Boatwright wrote:
> >>>>>> On Sun 09 Apr 2017 05:50:33p, Ed Pawlowski told us...
> >>>>>>
> >>>>>>> On 4/9/2017 7:51 PM, Sky wrote:
> >>>>>>>> . . . used very carefully on an electric, non-induction,
> >>>>>>>> glass-top cooking surface? Like one of those heavy,
> >>>>>>>> two-sided (smooth or grooved) griddles made by Lodge. I
> >>>>>>>> don't have either, although I may consider the griddle as a
> >>>>>>>> gift for someone who does use a glass-top stove. Hence my
> >>>>>>>> question ;D TIA.
> >>>>>>>>
> >>>>>>>> Sky
> >>>>>>>
> >>>>>>> I prefer the cast aluminum Chef's Design griddles. Smoother
> >>>>>>> bottom, less likely to scratch a glass top. Better heat
> >>>>>>> distribution too.
> >>>>>>>
> >>>>>>> https://www.amazon.com/Chefs-Design-...Griddle/dp/B00
> >>>>>>> 01V QI G8
> >>>>>>>
> >>>>>>> Our griddle get used at least 4 or 5 times a week.
> >>>>>>
> >>>>>> I'm sure you're very careful, Ed, but most manufacturers (mine
> >>>>>> included) recommend against using aluminum pans, griddles, etc.,
> >>>>>> on glass top stoves as aluminum can leave metallic marks on the
> >>>>>> glass that usually cannot be removed.
> >>>>>>
> >>>>> True, and I looked at the griddle in the link and it says it is
> >>>>> NOT suitable for using on a glass cooktop. (I wouldn't pay $73
> >>>>> for a griddle, either.)
> >>>>>
> >>>>> Jill
> >>>>>
> >>>>
> >>>> I figured as much. After I bought my first glass top range in the
> >>>> late 1990s, I got rid of all the aluminum cookware that I owned
> >>>> except for those pieces that could be used in the oven.
> >>>>
> >>> Personally, I would not want a glass cooktop. I move things around
> >>> on the stove a lot when I'm cooking. I don't want to have to worry
> >>> about the cooking surface being so fragile it couldn't handle my
> >>> cookware.
> >>>
> >>> Jill
> >>
> >> Same here. JUst not for me. Give me my 5 burner gas stove and my cast
> >> iron.
> >
> > If Hubert Keller can cook on a glass-top, so can you.
> >
> >
> Who gives a rat's ass about Hubert Keller? He's not the one using the
> stove and doing the cooking in our homes.
>

Which shows how little you know.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 10 Apr 2017 17:33:18 -0400, Dave Smith
> wrote:

>On 2017-04-10 3:10 PM, wrote:
>> On Mon, 10 Apr 2017 13:15:37 -0400, wrote:
>>
>
>>> 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.
>>
>> some people have better things to do than labouriously cleaning stove
>> tops
>
>
>I probably spent more time scraping and scouring the glass top than the
>total time I have spent wiping stove tops and cleaning ovens. I don't
>think I am exaggerating. I probably spent an hour each week scraping and
>buffing, and that thing managed to always have caked on rings around the
>burner.
>
Mine is the best stove I have ever had, self clean oven and the glass
top. I use a razor blade paint scraper (one came with it) briefly
about once a week and sometimes a squirt of ceram clean that's all.
It;s 11 years old now and was top o the line Whirlpool and I consider
money well spent.