How to choose the right kitchen stove top


The cooktop is probably the most used appliance in every kitchen. Differing in design, style and power source, various types of cooktops have different advantages and disadvantages. There is no best type, however, as it all depends on a person’s needs and cooking preferences. If you are not sure which one is right for you ask your kitchen designer or read this article. We present the pros and cons of each.

ELECTRIC COIL COOKTOPS – Electric coil cooktops gained great popularity in recent years as they allow the use of various different cookware and provide a strong fixed heat. They come in many different colors and finishes, and are less expensive when compared to other types of cooktops. Most of electric coil cooktops have four (or even more) burners which have drip bowls (designed to catch spills or bits of food) underneath. They work well with all sizes of pots and pines. However, when you lower the temperature of electric coil burners, they will retain heat for some time, meaning the temperature change will take effect with a few minutes of delay. We suggest you buy a model which has drip bowls, since a spill on the open coil is hard to clean, especially if it’s below the surface of the burner.


ELECTRIC SMOOTH TOP COOKTOPS – Electric smooth top cooktops usually consist of four ceramic glass cooking surfaces with heat elements installed below them; they are popular as they are not hard to clean, maintenance requires little time, and they can cool down and heat up very quickly. Compared to electric coil cooktops, the burners of electric smooth top cooktops are usually stronger and can cook faster.


INDUCTION – Induction cooktops are built without usual radiant heating elements, which means that they heat up only the cookware (and its contents, of course!). Induction cooktops heat up liquids and food faster than traditional cooktops. The absence of radiant heating elements makes them very energy efficient; they’re usually electricity powered, but gas conversion kits are pretty common as well.


GAS – Most cooks will tell you they adore gas cooktops; the cooking flame is strong, fast and precise, the burners are either open or have a top made of ceramic (which means they can cool down or heat up very fast). Of course, a gas cooktop requires a source of natural gas or propane and a 120-volt circuit. The heat can be easily and accurately controlled, although they tend to be slower than electric models. Gas cooktops work best will flat-based pans and pots.


MODULAR COOKTOPS – Modular cooktops offer a lot of cooking flexibility as the usual heating elements, which are most often round, can be replaced with a griddle or even a grill cooking assembly. That basically means that you can use the round cooking elements when you cook in a pot or a pan, but switch to a grill-like assembly if you want to cook a steak or use the griddle to make pancakes. Bear in mind that some of these elements sometimes don’t come with the cooktop, but they are purchased separately. An average modular cooktop is at least 30 inches wide and there are both gas and electric models.


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