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Electric cooktops: need opinions on solid element vs glass

The unit we're looking at isn't coil - it is solid elements that are fused to the glass, so nothing can get underneath or in the little pans underneath (those things are a nightmare - bad memories of our first apartment!)

Aug 10, 2010
pmburk in Cookware

Electric cooktops: need opinions on solid element vs glass

I've always been told it was not safe to can on induction because of the way the burners cycle. Also because induction boils water so quickly it alters the timing, and most canners are aluminum or stainless steel (I currently use an older aluminum one.)

Aug 10, 2010
pmburk in Cookware

Electric cooktops: need opinions on solid element vs glass

I like the idea of hybrid, but our space available is 30" and unfortunately isn't really alterable.

Aug 10, 2010
pmburk in Cookware

Electric cooktops: need opinions on solid element vs glass

Thanks for the input!

Heating is okay, but our glass top seems to take forever to cool down - the burners stay hot for nearly an hour (sometimes longer) after shutting them down... and the cleaning is a real pain. Even droplets of water leave black scorchmarks that require scrubbing and ceramic cleaner. Quite frustrating.

Aug 10, 2010
pmburk in Cookware

Kitchen Sink Faucet Recommendations?

We have a Moen "Lindley" in our kitchen and love it. It swivels, one piece (handle directly on the faucet) that's easy to turn off and on even with dirty hands - you can hit it with the back of your hand or an elbow, even - and adjust temp, and has a pull down sprayer.

Aug 10, 2010
pmburk in Cookware

Electric cooktops: need opinions on solid element vs glass

We have a mix of cookware (including a lot of very high end copper and other things that aren't exactly induction-friendly), and I don't want to give that up for the sake of a cooktop. Also, I have a large garden and I can... a LOT. I don't have much interest in having to use a propane burner outside or keep a separate cooktop elsewhere solely for canning. So, induction it isn't a consideration.

Again... anyone USED solid elements and have opinions vs regular glass?

Aug 10, 2010
pmburk in Cookware

Electric cooktops: need opinions on solid element vs glass

No, induction isn't even up for consideration - we definitely don't want one.

Solid elements are quite popular in Europe... never really seemed to catch on in the US and can be difficult to find over here.

I was curious if anyone here actually has USED solid element and has opinions vs regular glass/ceramic.

Thanks!

Aug 10, 2010
pmburk in Cookware

Electric cooktops: need opinions on solid element vs glass

We currently have a glass cooktop in our kitchen. We're in the process of replacing all of our appliances (changing color schemes and replacing the older stuff after a couple of breakdowns), so a new cooktop is in order. Our kitchen is electric. We're debating either another glass one, or glass with solid cast iron elements. We love to cook, and want something that will withstand a lot of work and deliver great results.

Does anyone have a solid element cooktop and what are your opinions? Durability, appearance? Since we've lived with the glass for 7 years we're pretty well versed on the limitations and capabilities (cleanup sucks), just curious about solid element. We have a friend who has one and says it is his personal favorite, and he's a big-time foodie/cook, but I'm looking for more than just one opinion.

Thanks!

Aug 10, 2010
pmburk in Cookware

Crate & Barrel tin-lined copper cookware?

Hmm... I know that for the longest time, the Mauviel sold at dehillerin and Williams-Sonoma (and other stores) was not marked with a brand name other than the store name and "made in France", so I guess I was hoping someone would know for sure.

Jun 23, 2010
pmburk in Cookware

Crate & Barrel tin-lined copper cookware?

Hi! I'm new here but have been a lurker for a while, and I have a question regarding some cookware I'm thinking about buying. We have been looking to purchase some copper cookware for a while now - generally looking at Mauviel. We currently have a mix of Le Creuset and a few pieces of Magnalite Pro, vintage Magnalite aluminum, some restaurant aluminum, and some Calphalon Commercial.

I have been offered a large set of tin-lined copper cookware with brass handles. I have not seen the pieces in person, only photos. The only marks are a set of stamps near the handles, one that says "Crate and Barrel" and one "Made in France." This is a large set for a very good price, but she has no clue when or where it was purchased, it was a gift. It was rarely if ever used and hung on a pot rack as decoration. I checked the C&B website and it appears the only copper they sell now is the Calphalon tri-ply stuff, and googling didn't yield any results other than 1 person selling a very worn 3-piece set of the same tin-lined stuff on ebay.

Does anyone know who may have made this set, and thoughts on what the quality level is? It is perhaps Mauviel or Baumalu? Is it worth purchasing?

Thanks!!!

Jun 23, 2010
pmburk in Cookware