The kitchen might be the heart of your home, but it’s the stovetop that brings your senses to life. From amazing aromas to delicious flavors, most of your favorite kitchen creations start on the stovetop and end in your belly.
But that doesn’t mean cooktops are one-size fits all. From glass and ceramic stovetops to induction and electric cooktops, we’re here to show you the pros and cons of each style.
Need an introduction to induction? Our pleasure. Induction cooktops are a type of electric stovetop that uses electromagnetic coils beneath a ceramic-glass surface. It transfers energy straight into metal objects, cooking faster, safer and with better energy efficiency than other stovetops.
However, unlike electric cooktops, induction cooktops require induction-ready cookware. That means stainless steel, cast iron and enameled cast iron pots and pans are the go-to choices for induction.
Standard aluminum, copper or glass cookware won’t work with an induction stovetop unless the bottom layer has magnetic properties. Typically, if a magnet sticks to the bottom of your cookware, you can use it for induction cooking. For an easy way to keep this cooktop clean, we recommend using Weiman Glass Cooktop Heavy Duty Cleaner & Polish. It offers a scratch-free formula and can remove burned-on food, grease and grime.
Better at maintaining a low heat, electric stovetops use coils to heat the cooktop surface. When turned on, this triggers electricity to flow into the wires. Electric stovetops conduct most of the energy directly into the pot or pan, whereas a gas flame radiates heat it into the air.
Electric stovetops can be a great choice for homebuilders on a budget, as electric is often cheaper than a gas stovetop. Yet there are some cons, including finicky heat controls, as you can’t see the flame and adjust accordingly as you would on a gas stovetop.
Flat-bottom cookware is best for electric cooktops due to the even heat distribution. Stainless steel, cast iron, copper and aluminum cookware work well with electric stoves.
Better at maintaining a low heat, electric stovetops use coils to heat the cooktop surface. When turned on, this triggers electricity to flow into the wires. Electric stovetops conduct most of the energy directly into the pot or pan, whereas a gas flame radiates heat it into the air.
Need an introduction to induction? Our pleasure. Induction cooktops are a type of electric stovetop that uses electromagnetic coils beneath a ceramic-glass surface. It transfers energy straight into metal objects, cooking faster, safer and with better energy efficiency than other stovetops.
Popular in homes for their sleek and modern look, glass-ceramic cooktops use infrared halogen lamps or radiant heating coils to provide heat. This allows the cooktop surface to heat up, but it keeps the adjacent surface cool due to limited heat conduction from the materials. These cooktops are super easy to clean, and we highly recommend Weiman’s Glass Cooktop Cleaning Kit to keep your stovetop looking immaculate. However, users need to be careful when cleaning their stovetop after a meal. Your glass or ceramic cooktop might still be sizzling even after the redness of the heating elements disappear.
Standard aluminum, copper or glass cookware won’t work with an induction stovetop unless the bottom layer has magnetic properties. Typically, if a magnet sticks to the bottom of your cookware, you can use it for induction cooking. For an easy way to keep this cooktop clean, we recommend using Weiman Glass Cooktop Heavy Duty Cleaner & Polish. It offers a scratch-free formula and can remove burned-on food, grease and grime.
Flat-bottom cookware is best for electric cooktops due to the even heat distribution. Stainless steel, cast iron, copper and aluminum cookware work well with electric stoves.
SIMMER-to cook over low heat in liquid just below the boiling point on the stove top.
KNEAD-to work a food mixture, usually dough, with a pressing, folding motion to a well blended and smooth texture.
MERINGUE-a mixture of stiffly beaten egg whites and sugar, then baked only until the tips are a light or golden brown.
BROWN-to fry food on high heat in a small amount of oil until the outside is brown.
BLACKENED-sometimes confused with burnt, the main difference being that blackened is done intentionally, whereas burnt is almost always by accident. Normally used on poultry and seafood, a thin coating of highly seasoned flour coats the meat or vegetable, then cooked in hot oil and/or butter at a high temperature (450 degrees +) in a heavy skillet.
Stove Top Safety
FAQ
What do you call the stove top?
What is stove top in kitchen?
What are the three types of cooktops?
Is a stove the same as a cooktop?
The words ‘stove,’ ‘stovetop’ and ‘cooktop’ all refer to the same standalone cooking appliance. However, in certain parts of the United States, you may also hear a small gas or electric space heater referred to as a stove. What is a Stovetop Oven? A stovetop oven is another casual term for a range, which consists of both a cooktop and an oven.
Which type of cooktop is best?
Electric cooktops are the most common type of cooktop. Yet both gas and electric are both capable of delivering a great cooking experience. Induction stoves are also excellent, but they cost more up front. You may find it easier to judge cooking heat by a gas flame instead of a glowing electric burner.
Is a cooktop a cooking appliance?
A cooking appliance for pots and pans that’s built into a countertop is considering a stovetop (sometimes called a cooktop). What is the Difference Between a Stove and a Stovetop? The words ‘stove,’ ‘stovetop’ and ‘cooktop’ all refer to the same standalone cooking appliance.
Which type of stove is best for cooking?
Some cooktops work better with specific types of pans. Similarly, certain stoves might be better for households with curious pets or children. Natural gas or liquid propane produces flames to heat pans for even cooking. Many cooking enthusiasts prefer gas stoves for their quick temperature changes.