Decorating & Renovating
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Electric stove/range options?
We're buying a house and it has an extremely old electric stove/oven combo that we will immediately replace. What is your preferred electric stove? Conventional with the sprial heating elements? Radiant with the glass surface? Induction? My previous house had gas, so I don't know which is preferred. I know my sister's glass cooktop has permanent stains on it, and I would like to avoid that. Any thoughts are appreciated!
Re: Electric stove/range options?
I wouldn't compare induction to electric. Induction is considered a superior cooking mechanism over gas and definitely over electric. America is still preoccupied with big gas but induction is slowly making way - it is the preferred cooking mechanism in europe.
Induction heats precisely and adjusts immediately. You should not have as many spill overs and even if you do they can be cleaned immeduately because the burners are not hot like electric/gas.
They are the most child safe because they won't turn on or heat without proper pan in place. You can put paper between pot and burner boil water in like 30 sr inds and the paper will not burn. Heat only transfer to pan
Needless to say I love mine. But I also like cooking and do so a lot.
Like PP said you can compare induction to glass top or coil.
When we were shopping for appliances the only coil options were very cheap ranges that would be put in rentals or apartments, there really just aren't many around as much.
If you clean spills and splatters quickly and don't cook over them you don't get many stains. I clean mine with baking soda and hot water and it comes perfectly clean. Occasionally I'll wipe down with vinegar to get the haze that baking soda leaves sometimes off but thats it.
If you're used to gas, I'd probably go with induction, if it's affordable for you. Just be aware it may not work with all pots and pans (needs some level of reactive metal to work).
If not, I'd just get a radiant stove. They double as extra counter space when you're not using them.
I love my induction stove. There was a bit of learning curve when I got it because of how quickly and efficiently food cooks on an induction cooktop. Now that I'm used to it I absolutely love it. I'm actually using an electric glasstop stove now while our kitchen is being renovated (the sellers but a second kitchen in the basement so that's where the stove I'm using is located) and it's really hard to get used to cooking on a traditional stove - it takes so long to cook everything!
I did have to buy new pots and pans because induction does not work with aluminum and all my pots and pans were annodized aluminum from calphalon. But to be honest I loved having an excuse to upgrade to all clad!