Heat Ring and Smooth Top stove

H

HalT

New member
Are there any issues using a CI skillet on a glass/smooth top stove? Not worried so much about scratches but I'm wondering if the small gap created by the ring will cause any problems.
Thanks!
 
Yes, the heat ring will cause problems in most cases because of the air gap. A flat bottom works fine I hear. I'm cookin' with gas.

Hilditch
 
I'm wondering if you got a piece of steel that fits into the heat ring to use as a filler. It would reduce the air gap to nil. Or better yet, get a piece that's thicker than the heat ring so that it acts as a pedestal between the stove and the pan. There is always another way to skin a cat . . .
 
Thanks y'all. I've been googling all over the net trying to find a definitive answer. Some say don't do it and others say they've been doing it for years with zero problems.
 
HalT said:
Thanks y'all. I've been googling all over the net trying to find a definitive answer. Some say don't do it and others say they've been doing it for years with zero problems.
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I would expect that you would have a very hot spot where the smoke ring contacts the stovetop and a very cool center. What you can do is to coat the inside with a thin layer of flour, heat the pan up, and see where the flour browns first.

Probably easier to just find a smooth bottomed pan.
 
That's with everything in life Hal, some say don't and some say do. My advise is try it yourself and formulate your own answer.
 
There's also the flatness of the bottom inside the heat ring to consider, as well as whether the skillet is one of those that warps slightly when hot, but returns to flat when cool.
 
Hi Hal,

I have a smooth electric cooktop as well. The pans I use most frequently all have heat rings and work just fine. I think I would use the flattest skillet you have since the electric cook top really exaggerates any warps in the pan.

-Adam
 
I guess the bottom line is... try it. It may work just fine, it may work just OK, or it won't work well at all. No harm done by trying it.
 
W. Hilditch said:
Is it correct to differentiate between a ceramic smooth top and an induction glass top? Are those the right terms?

Hilditch
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Absolutely. There are some that are simply old-style electric heating elements beneath a glass top, and others use induction coils to create heat in the pan itself.
 
So both are and can be called a glass top. Not good. I bet most of the CI heat ring success stories are from the ceramic smooth glass tops where the glass itself gets hot.

Hilditch
 
Also worth considering... I've heard from more than person who has scratched/ chipped/ cracked their flat glass top range with a cast iron cookware.

Thanks,
-J
 
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