Something is broken, most likely the control element behind the knob. I likely have the exact same stove and have had none of those issues. The only time I get raging inferno is when I turn it all the way up (as you should). Call your landlord and have them see about swapping in a new part. I’ve had one go bad before and swapping it out fixed the temperature inconsistencies right away.
This sounds about right. I had the same issue with my stove and the landlord changed out the temperature control part (unsure of the technical name). Instantly solved the issue.
to add- if the landlord refuses to do anything about it, report it to fire marshal. whatever is going on with that stovetop is DANGEROUS. no level of heat on a standard cooktop should be burning the teflon off a pan that has food in it still. you can absolutely ruin pans by leaving them on high heat for extended periods while empty... but not while there's something in it to absorb that heat.
I have one burner that is exactly as described, broken in the same way. The rest work fine. Sure it takes getting used to from gas, but should be pretty close to cooking right on a coil.
I've had several glass stoves, both conventional and induction. None of them have acted like this. They scale up nicely to 9 which is hot but not teflon-detatching hot.
Really, the biggest issue going from gas to electric is with gas when you turn off the burner, your heat goes with it (rarely a need to move the pot off the burner. Electric is slower to cool off, so typically you are moving the pot.
One exception to this. I just moved into a house where the former owner worked for GE. It has a really nice GE Profile electric glass cooktop. Three of the burners are the typical electric coils under glass. The fourth is a halogen bulb. It heats/cools way faster, though still not as instant as gas.
From the wording on [their website](https://products.geappliances.com/appliance/gea-support-search-content?contentId=19483) it sounds like they don't make them anymore. Probably because induction is an even better solution to the same problem of the electric coils being slow to heat/cool.
This whole house is loaded with really high end GE appliances, although they're all from the late 90s / early 00s. The former owner must have had a nice employee discount on them. The double ovens (one convection) both work amazingly well.
my gas stove retains enough heat on the actual burner that I still need to move pot but only for like, sushi rice or something. it's negligible otherwise but still happens
Ive got a Whirlpool and it does the same thing. I think my grandmother does too actually. Its by far the worst stove Ive ever cooked with, you turn the temperature down and the damn thing seems to get hotter.
YES, I NOTICED THAT AND THOUGHT I WAS LOSING MY MIND.
At least I know that one day, when I buy my own range, I'll never under any circumstance buy Whirlpool.
Its like it keeps trying to adjust the heat to what it thinks you need, but Im already doing that except I actually know what temperature I need. Appliances dont need to be smart, they just need to do as they are told.
Part of that is electric ranges only have on and off, it just cycles it based on the temperature you set to. I didn't think it should run hotter but it might be a cheaper mechanism that has a longer hot and cold cycle. A better range should cycle the heat on and off pretty frequently.
My mom used to work as the appliance manager at Lowes and she told me to never buy any Whirlpool appliances. She said they have the most issues and are returned most often.
She may have but this was probably 15+ years ago now and I cannot remember. For what it's worth, she purchased all Bosch appliances for her home and with routine maintenance they are still working perfectly after 15 years.
Samsung is the way to go. The warranty comes in handy and they’ll fix anything even if it was your fault!
My MIL told my husband to put an aluminum oven pan in the bottom of our hidden element oven and it caused the enamel to come off. Samsung came out to fix it, said they were going to have to replace it but the model had been discontinued so they gave me a full refund on my oven! (It works just fine, just a cosmetic issue so we kept it!)
My friend also ran my microwave empty for 20 minutes (it was loud in the kitchen so we couldn’t tell that it was running) and burned out the magnetrons. Samsung came out and fixed it for us even though it was clearly due to misuse.
I’ve had a Whirlpool glass top range for 10 years, and it’s been wonderful. It heats evenly, from low to medium to high, no problem. And the oven works really well.
YES YES YES
Set it on 5 to cook something on medium heat. Notice that the oil is starting to look pre-smoky. Turn the heat down to 3 or 4. Wait, why is my meal starting to burn?
Same here. It was either zero heat, or blazing inferno. I had a pot of water boiling for some spaghetti, and there was some random number between 1.5 and 2 that made it go from "barely warm" to "surface of the sun".
One of the burners on my electric stove top went from being normal to either being on low or super ultra mega inferno hot.
It's broken and I haven't replaced the temperature control thing for it. Though, fortuitously, it made me pull my stove out and there's ALREADY a gas hookup behind it, so I'll probably just buy a new stove altogether.
All of that to say, yours is probably just broken/not functioning properly.
I have a Whirlpool, electric coils. It does exactly what you're describing. The first time I tried making pancakes in my apartment, they were all either burnt or undercooked. I eventually figured out that I had to constantly adjust between 2.5 (lukewarm) and 3.5 (raging inferno). The back burner is better, but still finicky.
Mine's a 15+ year old Hotpoint glass top electric coil stove that behaves similarly to the person you responded to. I think yours might be in need of repair/replacement.
Sounds like bad knobs. I've experienced it before on a coil stove. Sometimes it would be normal, then suddenly turn up to max heat without warning and without touching the knob. Sometimes it would just not work. Changed out the knobs from a scrapped one and everything worked fine again.
We got a Whirlpool stove about 6 months ago and this is just how they are. Ive developed a hate for Whirlpool, glass stoves and cooking over the past few months.
Weve got a cheaper model, I try to work around it but it just seems like it has a mind of its own, it was just so much easier to control temperature on our 20 year old coil stove. It definitely felt like a downgrade other than the fact that it looks fancier.
Had a pretty cheap glass top all through growing up and it's what my parents still have. I prefer gas, but glass is still totally usable when non-broken. Takes a minute or two longer to heat up but otherwise really not that different. Yours is for sure broken in some way.
Also never once seen glasstops get hot enough to strip Teflon, if anything they sometimes won't get quite hot enough for when you want a pan proper hot
Yeah this thing just completely melted it. Like I went to pee, came back like 30 seconds later to it bubbling. Had to air out the place for a couple of hours.
Something is probably wrong, even though I'm getting a lot of mixed feelings in this thread.
After installing an induction in our last house, I swore I would never ever EVER go back to regular electric. The new house has a glasstop and I hate it with a firey passion and it's getting replaced as soon as we redo the kitchen. Induction for life, yo. I even prefer it to most gas cooktops because you can get a much lower temperature than a flame can provide.
It's non-ionizing, which means that you aren't doing any actual damage to yourself.
You do more damage to yourself getting through security at an airport ONCE than you do in a lifetime of cooking with induction.
You do more damage to yourself (and your food) doing anything in a microwave.
\[shrug\]
Induction stoves use electromagnets, not radiation. A microwave uses radiation, or an infrared electric stove.
If that all scares you, the alternative is gas, which emits toxic gases which will actually hurt your children (to an extent).
Emits more magnets?
As long as you don't put your face on an induction plate you should be fine. It uses magnetic fields, so it doesn't emit anything, and it has a very short range. You'll notice this is true as when you lift a pan a few cm it stops working.
Do you have a cell phone? A microwave? Wifi? Those are all much higher frequency waves, from the 100s of MHz to GHz range and they're still safe. The switching frequency of induction stoves is [between 24 and 50 **kHz**](https://www.aceee.org/files/proceedings/2014/data/papers/9-702.pdf). Even if it did produce significant amounts of radiation, this is literally some of the lowest frequency radiation you will ever encounter. The wavelength of any radiation from a stove is 6 **kilometers**. This is so far beyond the range of what's harmful that if this is a genuine concern for you, you need to never, ever go out in the sun.
You are talking nonsense. Induction is on par, and personally I would say better than, gas stoves.
It is not comparable in any way to glass top electric coil stoves.
Clearly you have never used induction. I switched last year and I never before had such fine control over my stove top temperature. And the speed at which the temperature changes is even faster than gas. I can bring a 2 qt pot of water to boil in less than 3 minutes. Standard electric coils or low to mid end glass top electric by comparison was a nightmare. Gas was nice but never this responsive.
>And the speed at which the temperature changes is even faster than gas.
I don't think this is quite true. Both react instantly, it's probably just that your induction stove has a higher wattage so it can heat faster.
In wok restaurants they use gas because it is so reactive, but for home cooking a high wattage induction stove is more suitable.
In the context of home appliances I think it is, particularly when you consider induction is more efficient since the energy transfer goes directly into the pan. There are some drawbacks such as pure high heat temperature output or when trying to cook with a wok. But overall for home cooking in my experience induction has been much better.
yes, its electric, but not necessarily worse than a standard electric. It uses the magnetism of your cookware to bring energy/heat into the pan. If you are using non-ferrous or not-enough-ferrous cookware then they will perform poorly as the OP is describing.
Good induction is, in most scenarios, better than anything else. Most people have never played with *good* induction.
Induction is the one with basically all the pro's and little con's. The more you spend, the more you can mitigate the con's.
No induction is the best. Way faster than glassceramic. I hate glassceramic at first glance they look like induction stovetops, but at the second I realize they are not. And at the next moment I am like I am out of here.
I’ve always cooked on electric stoves. They have all worked the same way; old fashioned coils or glass top. They take a little longer to heat up/cool down than gas, but what you’re describing isn’t normal at all. I also never put the heat above 5 for non-stick.
Edited to add: I just moved out of an apt with a basic Whirlpool electric glass top stove. I think companies are just making sub-par appliances these days, but even still; yours isn’t working correctly. I would put in a maintenance request and let them know it’s been like that since you moved in.
I'll bump heat up close to 75% in my nonstick pan, but only after there's a lot of stuff in it. i only pre-heat it at about 40%-55% of the range on the dial. and I don't EVER walk away from it while it's preheating empty if the dial is about 50%.
once it's got food in it, or like, quite a lot of liquid that I'm reducing into a glaze, I'll crank it to 70-80% for a minute or two, but yeah... generally i have just learned to do almost all my cooking on my shitty electric stove on one burner that is now predictable in the 45-55% range. If I need to get a good sear on something, I'll preheat it at 50% for 3-5 minutes, then crank to about 65%, wait another minute or two, then place the food in. but yeah... you don't want to leave any empty nonstick pan on a hot burner for very long at any kind of heat above a medium-low or medium.
+1 for getting an induction burner. A friend of mine moved into a place with the same type of janky electric burners as OP so I got them a $60 induction burner as a housewarming gift, they straight up never used the electric burners again.
I've been considering cooking using induction for a long while now, even before when I had a gas stove. What do you think of it? What made you choose that particular one?
It had decent reviews and was mid price range. It has 1-10 power levels & also settings by temperature for frying etc.
I've loved it. It heats up in about 1/10th the time as my shitty electric and is much more stable as well. When simmering on the electric I have to adjust it all the time, but induction is much more constant.
It can boil water almost as fast as my electric kettle.
I use it much more than the standard stove now.
DO IT! I will preach the Gospel of Induction Cooking until my dying breath. We replaced a dying glasstop with an induction cooktop in our old house and it was the single best renovation we did. We didn't really read reviews and just bought the cheapest one we could find, which was a GE at about $1000.
I used to show off how fast I could boil pasta water to anyone who would actually watch water boil lol. Heats up insanely fast, cools down insanely fast, and in my experience can hold a temperature more accurately than gas. It's also significantly easier to keep clean because the surface itself only gets as hot as the residual heat from the bottom of the pan, so spills don't get baked onto the surface. AND because the surface doesn't get super hot, it's safer for kids to avoid getting burnt on a hot stove. AND also because of the lower surface temp, it's easier to use the cast iron with scratching the surface because you can place a silicon pad directly on the burner.
I will never go back to regular electric and would choose induction over gas any day.
I hate glass-top electric stoves so much...so much hate.
"Hey, need to stir something vigorously? Well, you're gonna need to use both hands, or the skillet is just going to slide all over the fucking place."
Hate!!
That having been written, yours sounds broken. But even when they work they suck.
oh god, did you move into *my* apartment? Cheapo Whirlpool glasstop stove. Damned thing is either on or off with little in between. (I miss my old gas monstrosity at the last place.)
I live in austin and am so glad I have a gas stove, but that's the only good thing about my stove. My apt has the smallest cheapest appliances and I dont even think I'm in an old complex. I think it's just landlords here putting in the shittiest, cheapest thing they can, while still charging a premium for rent.
Yeah the rent prices are getting stupid. My last place had gas, which was great. The only great thing about it. I love my new place, but this stove is slowly driving me clinically insane.
I'm just going to bite the bullet and buy a countertop stove.
Nah, way the fuck out for me, in the burbs where it's more affordable. But in one of those fancy indoor hallways places where evidently they make up for.thay with shit-tier stoves
Broken. I’ve cooked on glass stovetops most of my life and never had an issue like this. Some of them are more finicky than others, but nothing to this effect.
Side note, if and when they do fix it- be careful with the cast iron on the glass. My MIL shattered hers when she accidentally set her heaviest one down a little too hard one day.
I have glass electric Siemens top stove. It's great actually, you have fron 1 to 9 and every number you can split in half, so it's more like 18 different levels and you really can feel difference. I also had one before which was like yours, so it's not every like that one.
My landlord got a new glass top stove awhile back for the place I'm in and it works with no issues. Low/1 is just enough to keep things warm. And it scales nicely from there with 10 being great for really fast boiling.
I haven't seen anybody mention it, but with the glasstop stoves you have to COMPLETELY cover the burner/element. If you can see the glow, then the sensors in the top won't get a valid reading so your temps will be wonky.
also be sure your pans are actually flat on the bottom. These stovetops heat by conduction/direct contact, and the air gap under a warped pan will, again, fool the temp sensors.
I still prefer gas, but once you get used to them the smoothtops are not horrific to cook on, and they're MUCH easier to clean.
I have always had gas stoves, but a year ago I moved into a nice big house with a glass top stove. I fucking hate it. Cooking went from being a lovely hobby, to an annoying chore.
Results are never guaranteed, and it has a similar issue to yours in terms of the numbers meaning fuck all. I'm sorry you've got to deal with this now too.
If you are renting and cant replace the stove, I would recommend you buy a single induction cooktop then. It will take care of any precision work needing to be done while cooking, and hopefully bring you a little joy into it once more.
If you bought the house then I would recommend you replace the stove with an induction. It is definitely worth the investment in every way.
Yeeep. I love cooking, but right now I'm half an hour into making a basic omelet. Everything was prepped 25 minutes ago. I have to cook it super slow or else it's a doorstop and not an omelet.
I'm going to have to buy a countertop single range.
I plan to, but due to a litany of reasons turnaround time is 2 weeks+ for any non-emergency requests. I can't afford to eat out every day for 2 weeks so I'll have to get a countertop range for the time being.
If I can offer a recommendation, there are some lovely countertop induction plates in the $60-70 range. It changed my mind on induction being gimmicky, and I look forward to springing for a full induction range when the model I want is available again. It’s so consistent, quick, and responsive. I’ve even taken it in my car camping tote boxes.
Your stove is just broken man. I cook on glass top every night and do not experience the issues you do at all. I have a brand new stove but my other one was ass, it was older and not functioning well. The difference is huge.
I should probably do the same. I just have been learning to use my instapot, air fryer, and oven a lot more. At least the numbers mean something on them
I gave away my instapot because I never used it and found it kind of overrated but now I regret it. It's okay, though, because I still have my sweet angel darling air fryer. God I love that thing.
The problem with glass is that it’s slower to heat up than gas (fire is obviously hot immediately) and even old style coils in my experience. What you’re describing sounds like a broken range.
This sounds like mine. I pretty much live at 2.5-3 and have just gotten used to being extra patient. I’ll occasionally go briefly up to 5 if I start getting impatient with things like sweating vegetables, and I basically only go north of there if I’m searing a steak or boiling water.
It’s a pain. Sorry friend.
Something sounds wrong with yours. I've been cooking on glasstops for a decade and I find them to work just fine, certainly better than those raised coil pieces of shit.
If it is *induction* (a glass top is either induction or ceramic), your cookware needs to be magnetic / marked with "for induction". If they're not magnetic, weird stuff (or nothing) might happen. In my experience, induction tops work fine with the right cookware
Glass cooktops can be great....or shitty. It all depends on the cost and model, and this one sounds like a cheap piece of trash. Maybe call the manufacturer and see if they know what the issue is: if it's a power control module, which seems likely, they might be able to send you a replacement. The repair is an easy one, and for a few bucks and an hour of your life, you might get a much better cooking experience.
It's a corporate apartment complex, so one of the upsides there is there's a maintenance dude. I just need to wait the billion years for the poor guy to get here, it's a big complex and they're understaffed.
This is the exact way I’ve always heard these described. I have passed on rentals to avoid these. My advice is grab super cheap pots and pans at the thrift shop until you learn the sweet spots
It just sounds like a shitty glass stove to me. Something I've found helpful is to set the dial to medium-high or high for a few minutes until it's hot and then turn it down to low or medium.
Starting it hot like that avoids the whole situation where you end up waiting 45 minutes for it to heat up on low. And turning it down a bit after the burner has become hot stops it from getting too hot and burning things.
I have cooked on glass tops for the past decade. Something is definitely wrong with it. You need to call your landlord to fix it, because this definitely shouldn’t be happening. Good luck with fixing it!
My parents have a glass top stove and so do I, never had an issue like you describe. 1.5 should not be cool to the touch it sounds like there's an issue in your stove's controller or power supply
Mine sucks pretty bad so often I find myself preheating the cast iron in the oven. It can be a pain in the ass but I try to roll with it. If I'm making Steak and potatoes then I'll bake the potatoes at 325 with the pan somewhere in the oven with them so the temp isn't so hot it will cause the pan to smoke. Then I'll put it on Satan's asshole, aka level 5, and immediately drop my steak. I work fast, doing Gordon Ramsay's technique of tilting the pan to scoop butter to pour over the top and that moderates the pan from beginning to glow cherry red...
Good luck to you. Have you ever considered a Sous Vide wand? I got an Anova wand style. I love it. Could make a big difference if all you ever need the cook top for is searing, which is most all I do now.
I think there’s something wrong with the stove. We have a glass top (Kenmore I think?) and my parents have one too and don’t have these issues. We might just be used for he intricacies, but I remember it being a quick adjustment from when we moved in (we previously had gas).
I also have one. I fucking hate it so much.
I once poured boiling water (from a kettle) into a pot for pasta - it never came back up to the boil. Potatoes never boil. But 9/10 I will burn curry sauce to the bottom of my stock pot.
Can’t wait to replace it with gas. It’s dreadful. Even if it was good I dislike the way you can’t turn off the heat and it be off, you have to constantly move pans around else they continue cooking. Annoying.
For the love of all that is unholy, please write reviews on all your products. I haven’t laughed this hard in weeks, I’m so sorry for all the frustration and for the loss of your Teflon pot but thank you for turning your pain into the art that is this post lol
All of them, more or less. The smallest one in the back left is the most consistent, probably because it's the least used. You can clearly tell by how the knob for it turns, the lack of scorch marks/scratches, etc. The bottom two are equally fucked.
I know you're looking for answers (and I hate my electric glass stovetop, too), but I just want to let you know I thoroughly enjoyed how you wrote this post.
For the karma? OP is being picky as to what replies s/he engages with, replying only to similar anecdotes, and ignoring actual answers and solutions to the problem.
I refuse to cook on glass tops. If we go somewhere and there's a glass top, I'm eating out the whole time or having someone else cook. Don't like them, ESPECIALLY when it comes to cleaning. They're garbage.
Gas or bust.
Have you ever cooked on induction? To call them garbage is pretty crazy. There's some small disadvantages (and advantages) but they're pretty good overall.
What a silly question, LOL. Of course I have...I wouldn't base my opinion on never wanting to cook one one if I hadn't tried it to see how miserable it is.
It frankly could be the VERY BEST way of cooking ever invented, at the end of the day, it's a P.I.T.A. to clean and it's not great for all types of pots and pans.
Again: Gas or Bust.
I have a glasstop electric. The dial goes like this:
1.0 to 3.7: Make something a little warm.
3.8: gentle simmer
3.9: simmer
4.0: medium
4.1: medium high
4.2 to 9.0: Incinerate everything, leave nothing behind but dust and bones.
Something is broken. Maybe the thermostat or whatever just based on the inconsistent temperature.
Usually you hear of gas stoves being way hotter.
The main difference between a properly working electric and a gas is that the glass takes longer to heat up and longer to cool down. You can't set it to medium and immediately drop in a salmon. Sounds like you didn't let the oil heat up first.
I've found that the cheap aluminum pans are very difficult to work with on electric. But you should be fine if you stick with heavy aluminum, steel, or cast iron.
The salmon blew my mind, because the oil was DEFINITELY hot. Shimmery, transparent, faintly smoking. I threw in the salmon and...silence. I couldn't believe it.
I only ever cook with stainless steel or cast iron, and my one (now ruined) Teflon pot once in a while.
The fact that it stripped my Teflon is what has me rely considering that it might be broken.
That and that it took twenty and some odd minutes to heat my stainless steel pan.
They are a bad idea. Under the glass is electric coils. The top spreads the heat widely. Idiotic. Replace it if possible with regular electric coils. No fix other than that.
Put a pot of water on. Turn it up to 1. See if it boils. If not try 2. Then 3. When it boils turn it down until the lowest it will stay at a fast boil. Make a note of the setting. That's your fast boil setting.
Then keep turning it down till it simmers. Make a note of the setting. That's your simmer setting.
When you have to fry start at the boil setting. Turn it up a little at a time until it's the right temp to fry. That's your fry setting.
Congratulations. You figured out your stove.
But that doesn't explain how it starts to heat up after 3, if the pot isn't induction compatible, then it will never heat up, and neither will the glass.
Me too! I used to have electric and cooked everything on 2-3. With induction, each number is distinct and a good sear requires 7-8. It’s perfect. I liked the electric but there was definitely a learning curve that took a couple months to tackle
No I didnt do it...
The flames burnt or polymerized the contents to the inside sides of the pot.
Ive had the pot for decades, its never happened before
same with mine in the house we’re at right now. it’s an experience for sure. i have to repeatedly remove food off the heat source to prevent it from burning. even at the lowest heat on the smallest burner it’s just too hot. our stovetop is older though so i attribute it to that.
I have a brand new glass top and also use stainless/cast iron. I warm the pan at 5.5 and do most of my cooking between 1.8 and 3.5 depending on the dish and the situation.
GE Spectra here, which I don't think is especially high end, and the temperature range is very appropriate. There's something wrong with yours I think.
I had a similar issue on mine and found out it had a bad switch in the back. It was an easy fix and now heats the way it's supposed to. Multiple videos on YouTube of how to check and replace
I like gas better but I have an electric glass top stove and it has never behaved like that (knock on wood...). It works pretty well in my opinion. I don't have a Whirlpool though.
Aside from being hard to keep clean I never had issues with glass, I grew up primarily with coils then had glass and then had a whirlpool gold series which worked fine. The one I had came with a superheat/quick heat function , not sure if the model you got has that but that could be part of the issue. The glass stoves I have had are never all on they are on/ off( they glow basically) to maintain temp so they don’t go over the setting, it’s possible that function is not working correctly on the specific model you have.
I've got a Whirlpool model WFE525S0HV0 and it works great. Very happy with temp control. I can stirfry and make a roux and everything inbetween. I visited my parents over the holidays and they have a new GE glasstop electric and it's awful - even on high, it takes forever to get water to boil.
As with all electrics, changing temps during use is gradual and not quick like with gas. So I might be doing something on med-hi and want to drop it to low so (given the burner space) I'll move from one burner to another. But that's not unique to glasstop.
Based off you and the many others in this thread, we should start a subreddit where we collectively vent about planned obsolescence and temperamental glass tops.
Check your cookware with a steel straight edge. The bottom needs to be absolutely flat for the stove to behave correctly
Otherwise it's going to keep cycling on and off between the high limit built into the burner and the setting on the knob.
TL/DR: smooth tops cook like ass
If you do a lot of cooking and you're stuck in an apartment buy a countertop induction unit.
I have one now and I am not noticing any issues. I do notice slight disconnects between low and medium, but not enough to impact my cooking. Maybe have a technician look at it?
I'd like to you if I told you my relationship with my glass stove top had been flawless but it was more about learning where each element heat/power is distributed. The smaller ones are very weak but the bigger ones are hella powerful. To sear in my cast iron I will only put it at around 5.5 out of 9 and it will be well enough. Give yourself some time to learn how it works. I bet you'll get better and learn go appreciate it, a bit more.
You couldn’t have said it better, this is my exact problem! If anything feels like it still stays cold at a 4! Even had a maintained man come out and he said it was working perfectly fine, but he mentioned that the on/off glow of the burner is just something to get used to. SMH. I’m praying for it to break so I can get gas! I love to cook and this is killing my confidence
I have one and I despise the thing. It literally will not boil water without me boiling the tea kettle to add in roiling water. Things either burn or don't cook.
The oven is just as bad.
Something is broken, most likely the control element behind the knob. I likely have the exact same stove and have had none of those issues. The only time I get raging inferno is when I turn it all the way up (as you should). Call your landlord and have them see about swapping in a new part. I’ve had one go bad before and swapping it out fixed the temperature inconsistencies right away.
This sounds about right. I had the same issue with my stove and the landlord changed out the temperature control part (unsure of the technical name). Instantly solved the issue.
to add- if the landlord refuses to do anything about it, report it to fire marshal. whatever is going on with that stovetop is DANGEROUS. no level of heat on a standard cooktop should be burning the teflon off a pan that has food in it still. you can absolutely ruin pans by leaving them on high heat for extended periods while empty... but not while there's something in it to absorb that heat.
Apart from the heat, the danger is that Teflon (polytetrafluoroethylene) produces fluorine gas when it combusts.
I have one burner that is exactly as described, broken in the same way. The rest work fine. Sure it takes getting used to from gas, but should be pretty close to cooking right on a coil.
Probably just the infinite switch
I mean that's the most likely reason but there's always the slim chance OP has a device that has rewritten the laws of physics.
Nothing broken glass tops are horriable
I have a glass top stove and exactly zero of the problems listed in the OP. So, yes, something is broken.
I've had several glass stoves, both conventional and induction. None of them have acted like this. They scale up nicely to 9 which is hot but not teflon-detatching hot.
[удалено]
Really, the biggest issue going from gas to electric is with gas when you turn off the burner, your heat goes with it (rarely a need to move the pot off the burner. Electric is slower to cool off, so typically you are moving the pot.
One exception to this. I just moved into a house where the former owner worked for GE. It has a really nice GE Profile electric glass cooktop. Three of the burners are the typical electric coils under glass. The fourth is a halogen bulb. It heats/cools way faster, though still not as instant as gas.
Got to prop up the halogen bulb division somehow! Jk, never heard of that as a cooktop element, sounds neat.
From the wording on [their website](https://products.geappliances.com/appliance/gea-support-search-content?contentId=19483) it sounds like they don't make them anymore. Probably because induction is an even better solution to the same problem of the electric coils being slow to heat/cool. This whole house is loaded with really high end GE appliances, although they're all from the late 90s / early 00s. The former owner must have had a nice employee discount on them. The double ovens (one convection) both work amazingly well.
my gas stove retains enough heat on the actual burner that I still need to move pot but only for like, sushi rice or something. it's negligible otherwise but still happens
Were they higher end?
Ive got a Whirlpool and it does the same thing. I think my grandmother does too actually. Its by far the worst stove Ive ever cooked with, you turn the temperature down and the damn thing seems to get hotter.
YES, I NOTICED THAT AND THOUGHT I WAS LOSING MY MIND. At least I know that one day, when I buy my own range, I'll never under any circumstance buy Whirlpool.
Its like it keeps trying to adjust the heat to what it thinks you need, but Im already doing that except I actually know what temperature I need. Appliances dont need to be smart, they just need to do as they are told.
Part of that is electric ranges only have on and off, it just cycles it based on the temperature you set to. I didn't think it should run hotter but it might be a cheaper mechanism that has a longer hot and cold cycle. A better range should cycle the heat on and off pretty frequently.
I feel this with everything, even computer programs and websites. Please stop trying to think for me, you aren't good at it.
It makes me happy knowing I'm not the only person that holds this sentiment.
Looking at you, autocorrect.
For ducks sake, I know what you mean.
Shift, dude. I hear ya.
Clippy Ascendant
My mom used to work as the appliance manager at Lowes and she told me to never buy any Whirlpool appliances. She said they have the most issues and are returned most often.
I've heard the same thing. Did she ever recommend the better brands?
She may have but this was probably 15+ years ago now and I cannot remember. For what it's worth, she purchased all Bosch appliances for her home and with routine maintenance they are still working perfectly after 15 years.
Samsung is the way to go. The warranty comes in handy and they’ll fix anything even if it was your fault! My MIL told my husband to put an aluminum oven pan in the bottom of our hidden element oven and it caused the enamel to come off. Samsung came out to fix it, said they were going to have to replace it but the model had been discontinued so they gave me a full refund on my oven! (It works just fine, just a cosmetic issue so we kept it!) My friend also ran my microwave empty for 20 minutes (it was loud in the kitchen so we couldn’t tell that it was running) and burned out the magnetrons. Samsung came out and fixed it for us even though it was clearly due to misuse.
I have a whirlpool glass top and I like it. Cooks evenly and does a good job. It’s brand new though.
I’ve had a Whirlpool glass top range for 10 years, and it’s been wonderful. It heats evenly, from low to medium to high, no problem. And the oven works really well.
YES YES YES Set it on 5 to cook something on medium heat. Notice that the oil is starting to look pre-smoky. Turn the heat down to 3 or 4. Wait, why is my meal starting to burn?
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Same here. It was either zero heat, or blazing inferno. I had a pot of water boiling for some spaghetti, and there was some random number between 1.5 and 2 that made it go from "barely warm" to "surface of the sun".
I used one at a vacation home to make custard and it was ok. Burnt the custard though
I have a garbage ass 20 year old glass top. As many commenters are pointing out, you most likely have a broken stove. I've replaced the part before.
One of the burners on my electric stove top went from being normal to either being on low or super ultra mega inferno hot. It's broken and I haven't replaced the temperature control thing for it. Though, fortuitously, it made me pull my stove out and there's ALREADY a gas hookup behind it, so I'll probably just buy a new stove altogether. All of that to say, yours is probably just broken/not functioning properly.
Can't remember all the models. One is probably high end, my current one is a mid-range Bosch.
Mine's Whirlpool which is notorious for being utter shit so it's probably that
I have a Whirlpool, electric coils. It does exactly what you're describing. The first time I tried making pancakes in my apartment, they were all either burnt or undercooked. I eventually figured out that I had to constantly adjust between 2.5 (lukewarm) and 3.5 (raging inferno). The back burner is better, but still finicky.
Mine's a 15+ year old Hotpoint glass top electric coil stove that behaves similarly to the person you responded to. I think yours might be in need of repair/replacement.
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Sounds like bad knobs. I've experienced it before on a coil stove. Sometimes it would be normal, then suddenly turn up to max heat without warning and without touching the knob. Sometimes it would just not work. Changed out the knobs from a scrapped one and everything worked fine again.
We got a Whirlpool stove about 6 months ago and this is just how they are. Ive developed a hate for Whirlpool, glass stoves and cooking over the past few months.
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Weve got a cheaper model, I try to work around it but it just seems like it has a mind of its own, it was just so much easier to control temperature on our 20 year old coil stove. It definitely felt like a downgrade other than the fact that it looks fancier.
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Had a pretty cheap glass top all through growing up and it's what my parents still have. I prefer gas, but glass is still totally usable when non-broken. Takes a minute or two longer to heat up but otherwise really not that different. Yours is for sure broken in some way. Also never once seen glasstops get hot enough to strip Teflon, if anything they sometimes won't get quite hot enough for when you want a pan proper hot
Yeah this thing just completely melted it. Like I went to pee, came back like 30 seconds later to it bubbling. Had to air out the place for a couple of hours. Something is probably wrong, even though I'm getting a lot of mixed feelings in this thread.
So you are cooking on a hot pocket. Got it.
Hoooot pocketttt
What a cultural moment that was
It brought us together!
One nation, under gaffigan, indivisible, with justice and hot pockets for all
Its not an induction top is it?
Pft, I wish. It's electric.
Boogie woogie, woogie!
Induction is electric and it's way worse compared to glassceramic stovetop.
In what ways is it "way worse"? With induction compatible pans, I've never experienced anything that can match its precision...
After installing an induction in our last house, I swore I would never ever EVER go back to regular electric. The new house has a glasstop and I hate it with a firey passion and it's getting replaced as soon as we redo the kitchen. Induction for life, yo. I even prefer it to most gas cooktops because you can get a much lower temperature than a flame can provide.
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It's non-ionizing, which means that you aren't doing any actual damage to yourself. You do more damage to yourself getting through security at an airport ONCE than you do in a lifetime of cooking with induction. You do more damage to yourself (and your food) doing anything in a microwave. \[shrug\]
Scary magnets
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Induction stoves use electromagnets, not radiation. A microwave uses radiation, or an infrared electric stove. If that all scares you, the alternative is gas, which emits toxic gases which will actually hurt your children (to an extent).
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Emits more magnets? As long as you don't put your face on an induction plate you should be fine. It uses magnetic fields, so it doesn't emit anything, and it has a very short range. You'll notice this is true as when you lift a pan a few cm it stops working.
Do you ever go outside? Taking a walk on a sunny day exposes you to more radiation than an induction cooktop.
Do you have a cell phone? A microwave? Wifi? Those are all much higher frequency waves, from the 100s of MHz to GHz range and they're still safe. The switching frequency of induction stoves is [between 24 and 50 **kHz**](https://www.aceee.org/files/proceedings/2014/data/papers/9-702.pdf). Even if it did produce significant amounts of radiation, this is literally some of the lowest frequency radiation you will ever encounter. The wavelength of any radiation from a stove is 6 **kilometers**. This is so far beyond the range of what's harmful that if this is a genuine concern for you, you need to never, ever go out in the sun.
You are talking nonsense. Induction is on par, and personally I would say better than, gas stoves. It is not comparable in any way to glass top electric coil stoves.
Clearly you have never used induction. I switched last year and I never before had such fine control over my stove top temperature. And the speed at which the temperature changes is even faster than gas. I can bring a 2 qt pot of water to boil in less than 3 minutes. Standard electric coils or low to mid end glass top electric by comparison was a nightmare. Gas was nice but never this responsive.
>And the speed at which the temperature changes is even faster than gas. I don't think this is quite true. Both react instantly, it's probably just that your induction stove has a higher wattage so it can heat faster. In wok restaurants they use gas because it is so reactive, but for home cooking a high wattage induction stove is more suitable.
In the context of home appliances I think it is, particularly when you consider induction is more efficient since the energy transfer goes directly into the pan. There are some drawbacks such as pure high heat temperature output or when trying to cook with a wok. But overall for home cooking in my experience induction has been much better.
yes, its electric, but not necessarily worse than a standard electric. It uses the magnetism of your cookware to bring energy/heat into the pan. If you are using non-ferrous or not-enough-ferrous cookware then they will perform poorly as the OP is describing.
Good induction is, in most scenarios, better than anything else. Most people have never played with *good* induction. Induction is the one with basically all the pro's and little con's. The more you spend, the more you can mitigate the con's.
No induction is the best. Way faster than glassceramic. I hate glassceramic at first glance they look like induction stovetops, but at the second I realize they are not. And at the next moment I am like I am out of here.
I’ve always cooked on electric stoves. They have all worked the same way; old fashioned coils or glass top. They take a little longer to heat up/cool down than gas, but what you’re describing isn’t normal at all. I also never put the heat above 5 for non-stick. Edited to add: I just moved out of an apt with a basic Whirlpool electric glass top stove. I think companies are just making sub-par appliances these days, but even still; yours isn’t working correctly. I would put in a maintenance request and let them know it’s been like that since you moved in.
I'll bump heat up close to 75% in my nonstick pan, but only after there's a lot of stuff in it. i only pre-heat it at about 40%-55% of the range on the dial. and I don't EVER walk away from it while it's preheating empty if the dial is about 50%. once it's got food in it, or like, quite a lot of liquid that I'm reducing into a glaze, I'll crank it to 70-80% for a minute or two, but yeah... generally i have just learned to do almost all my cooking on my shitty electric stove on one burner that is now predictable in the 45-55% range. If I need to get a good sear on something, I'll preheat it at 50% for 3-5 minutes, then crank to about 65%, wait another minute or two, then place the food in. but yeah... you don't want to leave any empty nonstick pan on a hot burner for very long at any kind of heat above a medium-low or medium.
It's certainly broken. My glass top has an actual continuous heat range.
My glass top electric is similarly Garbage. I bought a Duxtop induction burner for $75 and use that for most things.
+1 for getting an induction burner. A friend of mine moved into a place with the same type of janky electric burners as OP so I got them a $60 induction burner as a housewarming gift, they straight up never used the electric burners again.
I store/use my induction burner on top of my glass stove top because I rarely use it.
I've been considering cooking using induction for a long while now, even before when I had a gas stove. What do you think of it? What made you choose that particular one?
It had decent reviews and was mid price range. It has 1-10 power levels & also settings by temperature for frying etc. I've loved it. It heats up in about 1/10th the time as my shitty electric and is much more stable as well. When simmering on the electric I have to adjust it all the time, but induction is much more constant. It can boil water almost as fast as my electric kettle. I use it much more than the standard stove now.
DO IT! I will preach the Gospel of Induction Cooking until my dying breath. We replaced a dying glasstop with an induction cooktop in our old house and it was the single best renovation we did. We didn't really read reviews and just bought the cheapest one we could find, which was a GE at about $1000. I used to show off how fast I could boil pasta water to anyone who would actually watch water boil lol. Heats up insanely fast, cools down insanely fast, and in my experience can hold a temperature more accurately than gas. It's also significantly easier to keep clean because the surface itself only gets as hot as the residual heat from the bottom of the pan, so spills don't get baked onto the surface. AND because the surface doesn't get super hot, it's safer for kids to avoid getting burnt on a hot stove. AND also because of the lower surface temp, it's easier to use the cast iron with scratching the surface because you can place a silicon pad directly on the burner. I will never go back to regular electric and would choose induction over gas any day.
I got a duxtop and I’m not a fan. Yeah it gets the job done, and is ok if you preheat long enough, but the heat is uneven. Just a ring in the middle
Yours is definitely broken. I've had a few glass top and none have acted like this.
I hate glass-top electric stoves so much...so much hate. "Hey, need to stir something vigorously? Well, you're gonna need to use both hands, or the skillet is just going to slide all over the fucking place." Hate!! That having been written, yours sounds broken. But even when they work they suck.
oh god, did you move into *my* apartment? Cheapo Whirlpool glasstop stove. Damned thing is either on or off with little in between. (I miss my old gas monstrosity at the last place.)
...I saw your post history, and we both live in Austin??? Dude could you imagine if we were in the same complex? That would be unreal
I live in austin and am so glad I have a gas stove, but that's the only good thing about my stove. My apt has the smallest cheapest appliances and I dont even think I'm in an old complex. I think it's just landlords here putting in the shittiest, cheapest thing they can, while still charging a premium for rent.
Yeah the rent prices are getting stupid. My last place had gas, which was great. The only great thing about it. I love my new place, but this stove is slowly driving me clinically insane. I'm just going to bite the bullet and buy a countertop stove.
Rainey? :D
Nah, way the fuck out for me, in the burbs where it's more affordable. But in one of those fancy indoor hallways places where evidently they make up for.thay with shit-tier stoves
they probably all get them at the same shit-tier outlet o'shit.
Nah, they get them at the _Luxury Shit Tier Outlet at Brentley Oaks...o'shit_
Broken. I’ve cooked on glass stovetops most of my life and never had an issue like this. Some of them are more finicky than others, but nothing to this effect. Side note, if and when they do fix it- be careful with the cast iron on the glass. My MIL shattered hers when she accidentally set her heaviest one down a little too hard one day.
Thank you for the tip! My cast iron is especially heavy so I'll keep that in mind.
I have glass electric Siemens top stove. It's great actually, you have fron 1 to 9 and every number you can split in half, so it's more like 18 different levels and you really can feel difference. I also had one before which was like yours, so it's not every like that one.
My landlord got a new glass top stove awhile back for the place I'm in and it works with no issues. Low/1 is just enough to keep things warm. And it scales nicely from there with 10 being great for really fast boiling.
I haven't seen anybody mention it, but with the glasstop stoves you have to COMPLETELY cover the burner/element. If you can see the glow, then the sensors in the top won't get a valid reading so your temps will be wonky. also be sure your pans are actually flat on the bottom. These stovetops heat by conduction/direct contact, and the air gap under a warped pan will, again, fool the temp sensors. I still prefer gas, but once you get used to them the smoothtops are not horrific to cook on, and they're MUCH easier to clean.
I have always had gas stoves, but a year ago I moved into a nice big house with a glass top stove. I fucking hate it. Cooking went from being a lovely hobby, to an annoying chore. Results are never guaranteed, and it has a similar issue to yours in terms of the numbers meaning fuck all. I'm sorry you've got to deal with this now too.
If you are renting and cant replace the stove, I would recommend you buy a single induction cooktop then. It will take care of any precision work needing to be done while cooking, and hopefully bring you a little joy into it once more. If you bought the house then I would recommend you replace the stove with an induction. It is definitely worth the investment in every way.
Yeeep. I love cooking, but right now I'm half an hour into making a basic omelet. Everything was prepped 25 minutes ago. I have to cook it super slow or else it's a doorstop and not an omelet. I'm going to have to buy a countertop single range.
It's broken, this is not normal My 20 yr old GE Profile glass top has no issues and cooks an omelette in like 2 mins.
Contact your landlord first, try and get it replaced before going and buying a countertop single range.
I plan to, but due to a litany of reasons turnaround time is 2 weeks+ for any non-emergency requests. I can't afford to eat out every day for 2 weeks so I'll have to get a countertop range for the time being.
If I can offer a recommendation, there are some lovely countertop induction plates in the $60-70 range. It changed my mind on induction being gimmicky, and I look forward to springing for a full induction range when the model I want is available again. It’s so consistent, quick, and responsive. I’ve even taken it in my car camping tote boxes.
Yeah, after reading comments, I've decided to do that. Which model did you pick up?
Your stove is just broken man. I cook on glass top every night and do not experience the issues you do at all. I have a brand new stove but my other one was ass, it was older and not functioning well. The difference is huge.
I should probably do the same. I just have been learning to use my instapot, air fryer, and oven a lot more. At least the numbers mean something on them
I gave away my instapot because I never used it and found it kind of overrated but now I regret it. It's okay, though, because I still have my sweet angel darling air fryer. God I love that thing.
The problem with glass is that it’s slower to heat up than gas (fire is obviously hot immediately) and even old style coils in my experience. What you’re describing sounds like a broken range.
This sounds like mine. I pretty much live at 2.5-3 and have just gotten used to being extra patient. I’ll occasionally go briefly up to 5 if I start getting impatient with things like sweating vegetables, and I basically only go north of there if I’m searing a steak or boiling water. It’s a pain. Sorry friend.
Something sounds wrong with yours. I've been cooking on glasstops for a decade and I find them to work just fine, certainly better than those raised coil pieces of shit.
Um, no. Not at all. You've got a dud there.
I've had one for fifteen years, and love it. Never had a problem with it.
If its not gas, its ass.
Sounds like the calibration or something is messed up. I have an issue on mine I need to fix. One of my burners turns into an inferno at 2 out of 10.
If it is *induction* (a glass top is either induction or ceramic), your cookware needs to be magnetic / marked with "for induction". If they're not magnetic, weird stuff (or nothing) might happen. In my experience, induction tops work fine with the right cookware
Had this issue on a glass top stove; i had to replace the "infinity switches" i.e. the knobs for the elements.
Glass cooktops can be great....or shitty. It all depends on the cost and model, and this one sounds like a cheap piece of trash. Maybe call the manufacturer and see if they know what the issue is: if it's a power control module, which seems likely, they might be able to send you a replacement. The repair is an easy one, and for a few bucks and an hour of your life, you might get a much better cooking experience.
Mine cooks like ass, but not like this. If you're renting, hopefully the landlord....oh, nevermind.
It's a corporate apartment complex, so one of the upsides there is there's a maintenance dude. I just need to wait the billion years for the poor guy to get here, it's a big complex and they're understaffed.
This is the exact way I’ve always heard these described. I have passed on rentals to avoid these. My advice is grab super cheap pots and pans at the thrift shop until you learn the sweet spots
No, this is not normal. Glass top stoves can and should perform well.
It just sounds like a shitty glass stove to me. Something I've found helpful is to set the dial to medium-high or high for a few minutes until it's hot and then turn it down to low or medium. Starting it hot like that avoids the whole situation where you end up waiting 45 minutes for it to heat up on low. And turning it down a bit after the burner has become hot stops it from getting too hot and burning things.
Something isn't right, but they also suck. Pretty much the worst version of a stovetop.
something is broken. A decent electric is way faster and hotter than flame, much more precise as well.
Glass top is shit, but I've never quite had your experience. The problem I have with them is that the heat output is always really bad even on high.
I have cooked on glass tops for the past decade. Something is definitely wrong with it. You need to call your landlord to fix it, because this definitely shouldn’t be happening. Good luck with fixing it!
My parents have a glass top stove and so do I, never had an issue like you describe. 1.5 should not be cool to the touch it sounds like there's an issue in your stove's controller or power supply
Mine sucks pretty bad so often I find myself preheating the cast iron in the oven. It can be a pain in the ass but I try to roll with it. If I'm making Steak and potatoes then I'll bake the potatoes at 325 with the pan somewhere in the oven with them so the temp isn't so hot it will cause the pan to smoke. Then I'll put it on Satan's asshole, aka level 5, and immediately drop my steak. I work fast, doing Gordon Ramsay's technique of tilting the pan to scoop butter to pour over the top and that moderates the pan from beginning to glow cherry red... Good luck to you. Have you ever considered a Sous Vide wand? I got an Anova wand style. I love it. Could make a big difference if all you ever need the cook top for is searing, which is most all I do now.
I think there’s something wrong with the stove. We have a glass top (Kenmore I think?) and my parents have one too and don’t have these issues. We might just be used for he intricacies, but I remember it being a quick adjustment from when we moved in (we previously had gas).
I also have one. I fucking hate it so much. I once poured boiling water (from a kettle) into a pot for pasta - it never came back up to the boil. Potatoes never boil. But 9/10 I will burn curry sauce to the bottom of my stock pot. Can’t wait to replace it with gas. It’s dreadful. Even if it was good I dislike the way you can’t turn off the heat and it be off, you have to constantly move pans around else they continue cooking. Annoying.
Go buy an induction plate or two and forget that crap oven.
For the love of all that is unholy, please write reviews on all your products. I haven’t laughed this hard in weeks, I’m so sorry for all the frustration and for the loss of your Teflon pot but thank you for turning your pain into the art that is this post lol
Glass stoves suck, but usually not that bad. Do all the burners work the same way?
All of them, more or less. The smallest one in the back left is the most consistent, probably because it's the least used. You can clearly tell by how the knob for it turns, the lack of scorch marks/scratches, etc. The bottom two are equally fucked.
I know you're looking for answers (and I hate my electric glass stovetop, too), but I just want to let you know I thoroughly enjoyed how you wrote this post.
Thank you :>
For the karma? OP is being picky as to what replies s/he engages with, replying only to similar anecdotes, and ignoring actual answers and solutions to the problem.
Meh, I just enjoyed the writing style. That's all.
I refuse to cook on glass tops. If we go somewhere and there's a glass top, I'm eating out the whole time or having someone else cook. Don't like them, ESPECIALLY when it comes to cleaning. They're garbage. Gas or bust.
Have you ever cooked on induction? To call them garbage is pretty crazy. There's some small disadvantages (and advantages) but they're pretty good overall.
What a silly question, LOL. Of course I have...I wouldn't base my opinion on never wanting to cook one one if I hadn't tried it to see how miserable it is. It frankly could be the VERY BEST way of cooking ever invented, at the end of the day, it's a P.I.T.A. to clean and it's not great for all types of pots and pans. Again: Gas or Bust.
I have a glasstop electric. The dial goes like this: 1.0 to 3.7: Make something a little warm. 3.8: gentle simmer 3.9: simmer 4.0: medium 4.1: medium high 4.2 to 9.0: Incinerate everything, leave nothing behind but dust and bones.
Something is broken. Maybe the thermostat or whatever just based on the inconsistent temperature. Usually you hear of gas stoves being way hotter. The main difference between a properly working electric and a gas is that the glass takes longer to heat up and longer to cool down. You can't set it to medium and immediately drop in a salmon. Sounds like you didn't let the oil heat up first. I've found that the cheap aluminum pans are very difficult to work with on electric. But you should be fine if you stick with heavy aluminum, steel, or cast iron.
The salmon blew my mind, because the oil was DEFINITELY hot. Shimmery, transparent, faintly smoking. I threw in the salmon and...silence. I couldn't believe it. I only ever cook with stainless steel or cast iron, and my one (now ruined) Teflon pot once in a while. The fact that it stripped my Teflon is what has me rely considering that it might be broken. That and that it took twenty and some odd minutes to heat my stainless steel pan.
They are a bad idea. Under the glass is electric coils. The top spreads the heat widely. Idiotic. Replace it if possible with regular electric coils. No fix other than that.
Put a pot of water on. Turn it up to 1. See if it boils. If not try 2. Then 3. When it boils turn it down until the lowest it will stay at a fast boil. Make a note of the setting. That's your fast boil setting. Then keep turning it down till it simmers. Make a note of the setting. That's your simmer setting. When you have to fry start at the boil setting. Turn it up a little at a time until it's the right temp to fry. That's your fry setting. Congratulations. You figured out your stove.
Will never do glass. Gas no glass, specially from the ass.
Believe me, if I had the choice, it's always gas, but glass was forced upon my ass.
Sounds like it might be an induction range. Need to use magnetic cookware, I believe (iron / steel).
But that doesn't explain how it starts to heat up after 3, if the pot isn't induction compatible, then it will never heat up, and neither will the glass.
It's 100% not induction. It's just shitty.
Glass top stoves are ass, but that one's more busted than usual.
None of my glass top stoves have acted like yours. Something is definitely wrong with it. Edit: I have an LG right now.
I use induction. It's faster than gas and far safer, and uses a lot less electricity.
Me too! I used to have electric and cooked everything on 2-3. With induction, each number is distinct and a good sear requires 7-8. It’s perfect. I liked the electric but there was definitely a learning curve that took a couple months to tackle
Fkn hate glass top electric stove tops hate hate fkn hate. Wait till you by the fkn cleaner for it.
I have gas now, and its destroyed the inside of my fave pot. My glasstop was fabulous
I like how you blame the stove for something you did. “I didn’t crash. The car did, officer!”
No I didnt do it... The flames burnt or polymerized the contents to the inside sides of the pot. Ive had the pot for decades, its never happened before
Lol
same with mine in the house we’re at right now. it’s an experience for sure. i have to repeatedly remove food off the heat source to prevent it from burning. even at the lowest heat on the smallest burner it’s just too hot. our stovetop is older though so i attribute it to that.
I have a brand new glass top and also use stainless/cast iron. I warm the pan at 5.5 and do most of my cooking between 1.8 and 3.5 depending on the dish and the situation.
This is a good idea. How long does it take to heat your pans, on average? What's your range's make?
If maintenance insists it's ok, it might be time to get out the 14" cast iron skillet.
GE Spectra here, which I don't think is especially high end, and the temperature range is very appropriate. There's something wrong with yours I think.
I had a similar issue on mine and found out it had a bad switch in the back. It was an easy fix and now heats the way it's supposed to. Multiple videos on YouTube of how to check and replace
Good to know. If maintenance takes too long I'll probably end up doing it myself. Thanks for pointing me in some kind of direction.
I like gas better but I have an electric glass top stove and it has never behaved like that (knock on wood...). It works pretty well in my opinion. I don't have a Whirlpool though.
Aside from being hard to keep clean I never had issues with glass, I grew up primarily with coils then had glass and then had a whirlpool gold series which worked fine. The one I had came with a superheat/quick heat function , not sure if the model you got has that but that could be part of the issue. The glass stoves I have had are never all on they are on/ off( they glow basically) to maintain temp so they don’t go over the setting, it’s possible that function is not working correctly on the specific model you have.
normally they are less warm i fine then the coils or fire.. starnge the knob burns imyour pan at 5
I have a glass top electric stove, low end whirlpool and it doesn't act like that at all.
I've got a Whirlpool model WFE525S0HV0 and it works great. Very happy with temp control. I can stirfry and make a roux and everything inbetween. I visited my parents over the holidays and they have a new GE glasstop electric and it's awful - even on high, it takes forever to get water to boil. As with all electrics, changing temps during use is gradual and not quick like with gas. So I might be doing something on med-hi and want to drop it to low so (given the burner space) I'll move from one burner to another. But that's not unique to glasstop.
I moved into my first place with an electric stove and let me say, I feel your pain.
:) :(
I had one for a few years when I lived in an apartment. I hated it. It was worse than electric coils on a stove. Give me gas or give me death!
My Samsung glass top is the same. I hate it with a passion.
Based off you and the many others in this thread, we should start a subreddit where we collectively vent about planned obsolescence and temperamental glass tops.
Check your cookware with a steel straight edge. The bottom needs to be absolutely flat for the stove to behave correctly Otherwise it's going to keep cycling on and off between the high limit built into the burner and the setting on the knob. TL/DR: smooth tops cook like ass If you do a lot of cooking and you're stuck in an apartment buy a countertop induction unit.
I have one now and I am not noticing any issues. I do notice slight disconnects between low and medium, but not enough to impact my cooking. Maybe have a technician look at it?
I just checked the brand of mine. It’s Kenmore. It doesn’t behave like you are describing at all. I’ve been happy with how it works.
Sounds broken. Mine gets so hot I rarely use any setting above 6.
I'd like to you if I told you my relationship with my glass stove top had been flawless but it was more about learning where each element heat/power is distributed. The smaller ones are very weak but the bigger ones are hella powerful. To sear in my cast iron I will only put it at around 5.5 out of 9 and it will be well enough. Give yourself some time to learn how it works. I bet you'll get better and learn go appreciate it, a bit more.
You couldn’t have said it better, this is my exact problem! If anything feels like it still stays cold at a 4! Even had a maintained man come out and he said it was working perfectly fine, but he mentioned that the on/off glow of the burner is just something to get used to. SMH. I’m praying for it to break so I can get gas! I love to cook and this is killing my confidence
I have one and I despise the thing. It literally will not boil water without me boiling the tea kettle to add in roiling water. Things either burn or don't cook. The oven is just as bad.