Induction cooktops surfaces are made of glass and therefore show up all the minor stains and dirt. This is a both an advantage and a disadvantage because, while nobody wants to see unclean surfaces, the fact that your cooktop will highlight all the areas that aren’t clean means you’re more likely to clean them up—therefore improving your overall kitchen hygiene. follow the procedures below on the cleaning induction stove process.
Cleaning induction stove
Induction cooktops have glass ceramic surface which suffers from abrasion and scratches apart from spills
Over time if we leave it as it is because of the lack of knowing how to clean it, it will not work properly due to deposits and stains over it.
The magnetic field and heat production can get hampered. some stains lodge themselves on the surface damaging the cooktop.
There are many techniques with which one can clean the induction cooktop quite effectively. A clean induction will give joy equal to a newly purchased one.
Caution: Before Cleaning the Induction Cooktop
A very important thing to remember is to switch off the induction before cleaning. It does seem harmless giving you a false sense of security.
Switch off to save yourself from unnecessary burns. It is better to be safe than sorry if the metallic watch wrist or adornments suddenly causes burns.
Let the induction cool down a bit before beginning the cleaning process. Don’t use any cleaning chemicals on the hot plate as the fumes arising can be injurious to health.
Always wipe the bottom of cookware before placing it on induction. Do not overfill the pots and pans to avoid spillage.
Things not to use on Inductions
- Steel wool
- Abrasive cloth
- Coarse scrubs
- Knife or sharp tools (as they can damage the glass surface)
- Flammable materials
- Chlorine-based bleaching agents and Ammonia (as they can permanently stain the cooktop)
Everyday cleaning method
Because of their glass surface, use a soft cloth or soft sponge.
If there are any spills or food crumbs, wait for induction to cool down. Then use a damp cloth or soft sponge to wipe off.
This will prevent food hardening on the glass surface. Wipe off later with a dry towel.
One can also use a small amount of specialized cooktop cleaner cream. Use a damp paper towel or damp cleaning pad to rub the cream on the surface until its clean. Use a soft dry cloth/paper towel to wipe off the moisture.
It is a good idea to clean after every use by giving the top of the induction cooktop a rapid wipe when it is not dirty. This will ensure one does not have to do extensive cleaning after dirt piles up.
Cleaning very dirty inductions
For very dirty inductions, wipe with a damp cloth all the dirty grimes. Then scrape out the crusted food residue with a scrapper gently at 45-degree angle.
Do not use much pressure as we don’t want scratches. Use a scraper which is designed for glass and ceramic.
For hard water stains and smudges, use white vinegar. Dab a cloth in white vinegar and rub the area. Wipe with a damp paper towel. Follow the wipe with a soft dry cloth to remove all excess.
Follow by using specialized cooktop cleaning cream with the help of damp cleaning pad rub it into the area. Wait for some time. Use a dry cloth to remove all excess. One can also use a toothbrush to rub the cream into the surface of the glass.
For other parts of the induction which are not glass like or example stainless steel, use soap water and toothbrush or soft cloth.
To prevent scratching and corrosion, the cleaner should be non-abrasive and chlorine free.
Cleaning with Toothpaste
A home technique is to clean the induction with any regular toothpaste.
Take a good amount of the toothpaste. Spread with fingers to a larger area with rounded strokes.
Add a few drops of water and with the help of damp cleaning pad or cloth rub it across the induction both in stainless steel as well as glass area. Rub for some time until the stains go away.
Use a dry cloth to wipe away.
Cleaning with baking soda and soapy water
This is a very easy technique in which some cloth rags are used and hot soapy water. Soapy water is made with the combination of regular dishwashing liquid and water.
Firstly soak the rag in hot soapy water for some time. Meanwhile, sprinkle a good amount of baking soda all over the induction surface.
Now squeeze the rags in such a way that it is wet but not soggy. Place the rags over the induction on top of the baking soda.
Leave it for 15 minutes minimum and 20-30 minutes maximum if the induction is very dirty.
After that time duration is complete, rub it gently over the induction on all sides and remove.
Cleaning with baking soda and vinegar
This is another technique with which one can easily clean the induction.
Make a 50-50 solution of vinegar and water. Spray or rub it on the induction and leave for some time.
After a while either wipe down with a soft damp cloth and then use a generous amount of baking soda or spread the baking soda over the vinegar and leave for 15 -20 minutes.
Wipe out the mixture with cleaning scrub or sponge or damp cloth. Use a soft dry cloth to wipe out the excess.
Cleaning burnt residues
First, remove the loose residues with a plastic scraper and wet towel. Make sure the induction has cooled down or else it might burn the plastic.
Use a cleansing cream with a scrubbing pad to scrub away the residue. If the burnt residue is stubborn one can use a razor scraper specially designed for glass. Hold it at 45-degree angle and gently scrape away
Vinegar and baking soda can also remove burnt deposits. A scraper either plastic or razor should be used on top of the mixture.
Cleaning melted plastic and melted sugar food
These should be cleaned exactly how a high sugar food spillage is treated. Melted plastic and melted sugar can permanently damage the glass surface of the induction cooktop.
It is best to remove sugary spills and melted plastic when the induction is hot with the help of oven mitts.
First, switch off the induction. Wear oven mitts and remove the melted stuff with the help of razor blade scraper at an appropriate angle of 45 degrees.
Allow the induction to cool down and then clean with cleaning cream and a soft cleaning pad or cloth
Lastly, to prevent scratches and marks, always remember to lift the utensils instead of sliding them across the glass.
Uncoated cast iron pans, copper and aluminum cookware usually cause tough marks on the glass surface which is hard to remove.
Rough-edged utensils with rings and ridges designed on the bottom of the pan are another cause for scratches. Apply some white vinegar to tone down scratches and marks.
Wipe with a damp cloth and follow by wiping with a dry cotton cloth.
Alternatively, one can rub a special induction cleaning cream with along with cleaning pad or soft damp cloth. Wipe off with a wet paper towel and then with a dry cloth to remove excess.
With the above-mentioned steps, you can make the induction a brand new one by removing all dirt and enhancing the beauty of the product by keeping it shining and clean.
Remember a thing of beauty is a Joy forever!
Power options for stoves and ovens
The heat output from electric cooktops is measured in watts. Output varies from stove to stove and burner to burner, but the output generally falls somewhere between 1,200 watts for low heat on a small burner and 3,800 BTUs for high heat on a large burner, though we’ve seen outliers at both ends of the spectrum. There are different types of electric cooktops from which you can select:
Smoothtop (glass-ceramic cooktop)
These cooktops are made of smooth glass-ceramic with heating units under the surface. A built-in sensor lets you know when a burner is still hot. This is important with smooth electric cooking surfaces, because the burner doesn’t always turn red if the heat is low.
Keep in mind that this type of cooktop is prone to scratches, and not all cookware is safe to use on the surface (the appliance’s manual will give you those specifics).
These burners convert the electricity that runs into the coil into heat. These cooktops contain thermostat sensors that notify you when a burner is on, but not necessarily whether it is still hot. Electric coil stoves are notorious for uneven cooking because of uneven distribution of the coil.
In short, it is hard to keep the coil perfectly level, which can make all of the food in the pan slide to one side. In addition, electric coil stoves are slow to heat and slow to cool. But ranges with this type of cooktop are cheaper than comparable models.
Induction burners use the heat created from electromagnetic energy to cook your food. An element just below the surface of an induction cooktop creates a magnetic field. When you put a piece of cookware containing iron on top of that magnetic element, it causes a vibration of sorts that converts to heat through a series of magnetic interactions with iron (you can read more about the science behind induction here).
These cooktops are safer than gas or electric burners because they don’t use flames or direct heat — induction burners won’t start to heat if you put something on them that doesn’t contain magnetic material. Induction cooktops are also more efficient and heat things quicker than other types of burners (the ones we’ve tested have boiled a large pot of water in an average of 6 minutes).
There are a few downsides to induction cooktops. You have to make sure you have cookware that will work with the cooking surface, and ranges with induction burners tend to cost more money than comparable electric or gas ranges.
Electric ovens: This type of oven uses a heating element that is either visible on the top or bottom of the oven, or hidden. Our baking tests show that they often cook more evenly than their gas counterparts.
Both home and professional cooks have valued gas stovetops because of the how uniform the heat output is. An open flame surrounds the bottom of your cookware, which evenly distributes the heat around it. This heat output is measured in BTUs (British thermal units). Like electric models, the power range varies from model to model, but the output generally falls somewhere between 5,000 BTUs for low heat on a small burner and 18,000 BTUs for high heat on a large burner. We’ve seen burners on high-end ranges get as low as 800 BTUs and as high as 20,000 BTUs. If you’re a speedy cook, be aware that our cooking tests show gas cooktops tend to take longer to boil large pots of water than electric or induction cooktops.
When it comes to gas ovens, we’ve seen in our cook tests that they have a harder time producing even baking results than electric ovens.
Some ranges use two types of power: gas for the cooktop, and electric in the oven. These dual-fuel ranges are a good compromise for folks who want the direct heat of a gas burner but the even cooking of an electric oven. However, these hybrids cost more than traditional one-power-source ranges.
Freestanding ranges are designed to fit anywhere in a kitchen. Oven controls are often located on a back panel that raises up above the cooktop. These are less expensive than slide-in models.
These ranges don’t have a back panel and are meant to fit in flush with the surrounding countertops. Slide-in ranges are often more expensive than freestanding models because of the mechanics that go into putting all the controls up front.
Drop-in ranges are similar to slide-in models — they sit flush with the surrounding countertops and all the controls are located at the front of the unit. But this type of range looks like you dropped it between two cabinets because of a strip of cabinetry you place beneath the appliance.
The search for an oven or range can resemble a visit to a car dealership — there are always opportunities to upgrade. Assess your needs and decide if these bonus features are worth throwing down more money for an appliance.
Companies have become more proactive in including wireless capabilities such as Wi-Fi, Bluetooth and near-field communication (NFC) in their ovens and stoves so you can control your appliance from your smartphone. For example, you could begin to preheat your Wi-Fi-enabled oven on your way home from the grocery store, so it’s ready for your frozen pizza by the time you get home.
Manufacturers have also started to connect appliances with smart-home products to add some automation and voice control in the kitchen. For example, GE’s Wi-Fi-connected ranges work with Alex and Google Assistant, so you can give voice commands to control your appliance. And Jenn-Air wall ovens work with Nest Learning Thermostats ($269 at Amazon) so you can automatically lower your home’s temperature when the ovens get hot.
Convection fans are built into the back of oven walls. They circulate the heat in the oven so hot air is more evenly dispersed, which means your food will bake more evenly. You’d want convection fans if you’re baking food like cookies on more than one oven rack at the same time. Midprice ovens will have at least one convection fan. Some ovens have what’s called “true” or “European” convection, which means there’s a heating element that surrounds the fan that warms the air as the fan blows. Read more about the science of convection here.
Special cooking modes
Your basic oven can bake and broil. But as the price for ovens increases, you’ll see that there are more cooking options. For example, ovens with convection fans will have modes for convection baking and convection roasting, which will enable the fans and heating elements. Some ovens also come with cook settings for specific foods, such as pizza or turkey, or food preparation methods, like dehydration or bread proofing.
Bottom drawers (baking/warming/broiling)
Some ranges come with a bottom drawer that can serve one of many purposes depending on the model. Some range ovens offer a baking drawer, which enables a person to use the main oven to roast or broil, and the baking drawer for smaller dishes, so you can cook more than one thing at the same time using different temperatures. A warming drawer will keep food warm, but it won’t cook the food. Some ovens have a broiler drawer, which functions like a traditional broiler and must be watched just as closely to ensure that food does not burn.
Temperature probes plug into the wall of your oven, and you use them to monitor the internal temperature of meat as it cooks. The temperature displays on the control panel of your oven, so you don’t have to open the door to see if your dish is done.
Double ovens in conventional space
The ovens on some ranges have dual baking chambers, which give you the flexibility of double wall ovens without the need for more space. These ovens allow the convenience of simultaneous cooking at different temperatures. Some ovens come with a divider that allows you to split your single oven into two unique temperature zones that will remain separate as long as the divider is in place.