Quote:
Originally Posted by Baby Lee
I have an Amana glasstop, haven't had any problems with it. Don't use it a lot because I don't often need all that burner space. MoF, I usually use my induction plate on top of the stove top. But that's a safety thing. Like I said, with induction, the only thing that gets hot is the pot. I do use it for cast iron cooking, which brings me to the drawback which is treating the glass surface with kid's gloves, no scraping the cast iron around the cook surface.
|
I also have an induction cook top. I use cast iron and a thin steel wok. I'm unsatisfied though. The induction cook top does not heat evenly, only in a ring pattern. Any tips to get a good even heat? I purchased the thick cast iron thinking it would help a little but it didn't.