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Query from: subhadra, India, 07/13/08
Topic: COOKING      Submitted on: Ammas.com
Subject: Type of pots and pans to be used for ge flat top

Hi Ammas, I am buying a new ge flattop cooking range and am really confused on what pans to use. Can i use my regular stainless steel vessel to make tea or sambar. and what pans to use for deep frying? I regularly used to use steel vesels and indian kdai for deep frying. I also used non stick pans. My question to you is can i use steel vessels and indian kadai? thanks a lot in advance.

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Response from: Gowri Raman,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Hi Subhadra Congrats on your decision to purchase the item which will sit as a majestic queen on your kitchen counter.

I am using the same model. I use flat bottomed stainless steel vessel (avoid copper bottom) which spreads heat to the contents evenly. The sixe of the bottom of the vessel should preferably match the size of the oven top so that no heat is wasted. You can use this for sambar, coffee/tea or any other type of cooking.

As for frying, I find a flat-bottomed non stick pan most suitable. For garnishing you may use a smaller flat bottom non stick pan.

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Response from: laxmi p,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
You can use any vessel which is flat at bottom as the cooking range will be flat.You can use anytype of material for the pots and pans[like stainless steel, non-stick, aluminium, etc] as long as atleast most part of the bottom of the pans and pots is flat.You can use your regular kadai too only thing is that it will take a bit longer for the oil in it to get heated up when compared to flame range stove as the flames can reach to the side of the kadai whereas in the flat range cook top, it wont happen.So in kadais too, you can find ones where the most of the bottom part of kadai is flat.you can use those for better results. Bye

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Response from: rupa Suvarna,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
The way that smooth top stoves are built that sheet of ceramic/glass looks like it will be "easy to clean" but in reality they are not. Further, although they can dump out a whole lot of heat, the design is such that unless all that heat is going into a big pot of water to boil water or something similar, the surrounding surface can/will overheat.

For people truly committed to electric stoves the best upgrade is to a commercial style induction 'hob' which is far less likely to be damaged (but way more expensive)...

The way I read the "warnings" sheet that come with smooth top electric ranges you are not supposed to use any pan that is not perfectly flat, nor should you use anything that can scratch the surface, nor should you preheat the pan, if you try to preheat there is some kindof circuit to shutoff the stove before the rejected heat damages the stove:

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Response from: Lathaa Manavalan,   
Council Member on Ask Agent
Source: This information comes from my own knowledge.
Hope below atricle may answer you

source : betterhttp://environment.about.com/od/hea…

When the health risks associated with making Teflon first came to light last year, many cooks trashed their non-stick cookware and went back to using their old stainless steel pots and pans. But what many people didn’t realize was that even stainless steel is not immune to controversy regarding health impacts.

Stainless Steel Cookware Combines Different Metals In fact, stainless steel is really a mixture of several different metals, including nickel, chromium and molybdenum, all of which can trickle into foods. However, unless your stainless steel cookware is dinged and pitted, the amount of metals likely to get into your food is negligible.

Anodized Aluminum Cookware May Be a Safer Alternative These days, many health conscious cooks are turning to anodized aluminum cookware as a safer alternative. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food, and makes for what many cooks consider an ideal non-stick and scratch-resistant cooking surface. Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong.

Cast Iron Cookware May Actually Improve Health Another good choice is that old standby, cast iron, which is known for its durability and even heat distribution. Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells—as it seeps off the cookware into food in small amounts.

Unlike the metals that can come off of some other types of pots and pans, iron is considered a healthy food additive by the U.S. Food and Drug Administration. Consumers should beware, though, that most cast iron cookware needs to be seasoned after each use and as such is not as worry-free as other alternatives. Lodge Manufacturing is the leading American producer of cast iron cookware.

Ceramic Cookware Provides Some Benefits of Cast Iron Without the Bother For those who like the feel and heat distribution properties of cast iron but dread the seasoning process, ceramic enameled cookware from Le Creuset, World Cuisine and others is a good choice. The smooth and colorful enamel is dishwasher-friendly and somewhat non-stick, and covers the entire surface of such cookware to minimize clean-up headaches.

Copper Cookware is Excellent for Certain Uses One other surface favored by chefs for sauces and sautés is copper, which excels at quick warm-ups and even heat distribution. Since copper can leak into food in large amounts when heated, the cooking surfaces are usually lined with tin or stainless steel.

Teflon Cookware is Safe, Experts Say But if you’re concerned about the build-up of solid waste in our landfills, don’t trash your non-stick cookware just yet. According to DuPont, the finished product of Teflon does not contain any of the production-process chemicals linked to health problems in factory workers. And the U.S. Environmental Protection Agency says that ingesting small particles of Teflon flaked off into food is not known to cause any health maladies. With proper use and care, such pots and pan—which constitute more than half of all cookware sales in the U.S.—should be safe to use for years to come.

GOT AN ENVIRONMENTAL QUESTION? Send it to: EarthTalk, c/o E/The Environmental Magazine, P.O. Box 5098, Westport, CT 06881; submit it at: www.emagazine.com/earthtalk/thiswee…, or e-mail: ********@*****.***.

EarthTalk is a regular feature of E/The Environmental Magazine. Selected EarthTalk columns are reprinted on About Environmental Issues by permission of the editors of E.

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Response from: Shanthi Gnaneswar,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
You cant use stainless vessels with a flat top as they tend to burn the food. You can use to make sambhar butnot curries. Even the usage of Indian kadai is not advised as it might tilt to one side n moves away frm the flat top. Best things to use on flat top are the non stick pans n even the flat bottomedkadais of non stick type. You have to learn to modulate the heat in thebeginning otherwise everything gets burnt fastly as once the flat top gets heated slowly but once gets heated its difficult to control. When u do tempering or poppu or tadka u have to b careful with the heat othrwise it gets burnt. One thing is ulearn how to use it only after you start cooking on it

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Response from: M Parvati,   
Council Member on Ask Agent
Source: This information comes from my own knowledge.
You can continue to use the pans you have been using on the new GE flattop cooking range. Just be careful if you have any heavy pans, such as the cast iron pans. For the Indian kadai, use a ring under the kadai to stabilize it. The ring will help also direct the heat to the kadai and provide additional safety, especially when you use it for frying. I would be cautious when using non-stick pans, as there is a lot of research showing that the non-stick surface peels off and can lead to cancer in people who ingest it. Stainless steel has had a proven record, so why not stick to it.

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Response from: NEERAJA NAVEEN,   
Registered Member on Ask Agent
Source: http://www.asianonlinerecipes.com/a…
NEERAJA NAVEEN recommends:

Buy groceries online-In bangalore
Point, select, click and send us your long grocery list online. Before you can think of anything else, you will hear your groceries ring the doorbell at your doorstep! And you can pay online too..


www.ecityindia.com

Want your ad here?
u can use stainless steel vessel to make tea but dont use steel vessel for sambar making.for sambar use any copper bottom vessel or alluminiom vessel . and for deep frying u should use alluminium kadai on it .u can also use nonstick pan for frying.

any vessel which is flat u can use for frying and cooking anything then there will be even cooking.

u can use nonstick dosa pans for dosa making.

Flat-tops provide indirect heat, which is more even and less intense than direct heat. Foods that require long, slow cooking, such as stocks, are more effectively cooked on a flat-top.

This consists of a thick plate of cast-iron or steel set over the heat source. Flat-tops give relatively even and consistent heat but do not allow for quick adjustments of temperature.

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Response from: Renu Benjamin,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Hi Subhadra,

Even I own the same cooking range. Since Indian cooking involves lot of colorful curries and tempering, it stains the surface, try buying black one instead of white, In white, turmeric stains are stubborn.Copper bottom or any regular vessel you use on LG stove can be used on glasstop. For curries and tempering try using a deeper pan to avoid spillage on the surface. For maintainence, use scotch brite Glasstop cleaner, its soft and prevents scratches. You can also ask GE appliances person for Glasstop cleaner, for shine.

Thanks & Regards Renu

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Response from: Nisha Danny,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Nisha Danny recommends:

Buy groceries online-In bangalore
Point, select, click and send us your long grocery list online. Before you can think of anything else, you will hear your groceries ring the doorbell at your doorstep! And you can pay online too..


www.ecityindia.com

Want your ad here?
Hello, Some time ago I was planning to shop for the flat top cooking range. You must use stainless steel vessels with flat bottom. for all type of cooking ranging from tea to your favourite curries. You cannot use copper bottom on any other type of vessles. Not stick pan is fine if it has a flat base for deep frying.

Best wishes.

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Response from: CS P,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
you can use any flat based pots and pans which are metallic.You may not be able to use the copper bottom ones as they may not conduct heat well.Do not use cast iron utensils as they are not smooth and may spoil the surface. Stainless steel pots may be used.

Top experts' rating:   Rate = 2.5 (11 ratings)
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Response from: sri sri,   
Council Member on Ammas.com
Source: http://environment.about.com/od/hea…
Hi,

Stainless Steel Cookware Combines Different Metals In fact, stainless steel is really a mixture of several different metals, including nickel, chromium and molybdenum, all of which can trickle into foods. However, unless your stainless steel cookware is dinged and pitted, the amount of metals likely to get into your food is negligible.

Anodized Aluminum Cookware May Be a Safer Alternative These days, many health conscious cooks are turning to anodized aluminum cookware as a safer alternative. The electro-chemical anodizing process locks in the cookware’s base metal, aluminum, so that it can’t get into food, and makes for what many cooks consider an ideal non-stick and scratch-resistant cooking surface. Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong.

Cast Iron Cookware May Actually Improve Health Another good choice is that old standby, cast iron, which is known for its durability and even heat distribution. Cast iron cookware can also help ensure that eaters in your house get enough iron—which the body needs to produce red blood cells—as it seeps off the cookware into food in small amounts.

Unlike the metals that can come off of some other types of pots and pans, iron is considered a healthy food additive by the U.S. Food and Drug Administration. Consumers should beware, though, that most cast iron cookware needs to be seasoned after each use and as such is not as worry-free as other alternatives. Lodge Manufacturing is the leading American producer of cast iron cookware.

Ceramic Cookware Provides Some Benefits of Cast Iron Without the Bother For those who like the feel and heat distribution properties of cast iron but dread the seasoning process, ceramic enameled cookware from Le Creuset, World Cuisine and others is a good choice. The smooth and colorful enamel is dishwasher-friendly and somewhat non-stick, and covers the entire surface of such cookware to minimize clean-up headaches.

Copper Cookware is Excellent for Certain Uses One other surface favored by chefs for sauces and sautés is copper, which excels at quick warm-ups and even heat distribution. Since copper can leak into food in large amounts when heated, the cooking surfaces are usually lined with tin or stainless steel.

Teflon Cookware is Safe, Experts Say But if you’re concerned about the build-up of solid waste in our landfills, don’t trash your non-stick cookware just yet. According to DuPont, the finished product of Teflon does not contain any of the production-process chemicals linked to health problems in factory workers. And the U.S. Environmental Protection Agency says that ingesting small particles of Teflon flaked off into food is not known to cause any health maladies. With proper use and care, such pots and pan—which constitute more than half of all cookware sales in the U.S.—should be safe to use for years to come.

Top experts' rating:   Rate = 2.5 (11 ratings)
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Thank this advisor   
 
Response from: Anna B,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Flat based pots and pans are best for flat top cooking range. Non-sticks pans are not recommended for health reasons.

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Response from: vuppala kalyanishobha,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
hi subhadra,

you can use indian kadai also for fry.but it is better to use non stick kadai.

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Response from: Jon Wolotsky,   
Registered Member on Ask Agent
Source: This information comes from my own knowledge.
Unfortunately, I do not know about the deep frying, but I'm happy to tell you that you don't have to spend more money and you CAN use your stainless steel. It might tell you you can't but that's only because the company probably sells "flattop" pans for 10 extra bucks. Hope this helps

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Response from: Anu Babu,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Hi.,

u can use indian based kadais itself.U can use non stick pans for dosas and all other stuffs.

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Response from: komal arora,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
you can use steel vessel for tea not for sambar and Indian kadai is good for sambar and u can fry in kadai. take care

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Response from: Geetha Gopakumar,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Since you have with the Indian Kadhai then this can be used for frying sambar after cooking vegetable pieces that are used in Sambar in a Pressure Cooker.

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