If you want to grill but don’t have room or time to get it going, use your stove to grill. Simply set a long grill pan or skillet over your gas or electric burners. Once you’ve preheated the grill pan, place the food you want to cook on it and grill it on both sides until it’s as done as you like. Try grilling chicken breasts, burgers, steak, vegetables, and fruit. Below listed are ways to use the Stove top griller effectively. We will also be discussing how to buy the stove top grill pan, stove top grill plate and stove top grill for electric stove.
stove top grill for electric stove
Stove top griller
Method1Using a Grill Pan
1Arrange the grill pan on your stove. Take a heavy grill pan or skillet and set it on a burner. If you’re using a large grill pan that takes up more than 1 burner, place it across 2 burners that are the same size. This will ensure that the grill pan heats evenly.
Cast-iron grill pans are good for stovetop grilling because they hold heat well and give your food classic grill marks.
If you don’t have a grill pan, you can use a regular pan or skillet, but your food won’t have the grill marks.
2Heat the grill pan on medium-high for 5 minutes. Turn the burners under the grill pan on to medium-high heat. Leave the pan to heat for at least 5 minutes before you put food on it. Preheating the pan ensures that the entire surface of the pan is hot.
If you don’t heat the pan long enough, the food might overcook in some spots.Tip: To test if the grill pan is ready to use, dip your fingertips in water. Then flick the water onto the pan. The water should sizzle and evaporate quickly if the pan is ready to use.
3Wipe the grill with oil to prevent food from sticking. Bunch up a paper towel into a loose ball and grab it with a pair of tongs. Dip the paper towel into a little canola or vegetable oil. Then rub the paper towel across the surface of the preheated grill pan.
Holding the paper towel with the tongs will prevent your fingers from getting burned as you grease the pan.
4Dry the food you want to grill and brush it with a little oil. To create the best sear on the grill, pat the food dry and then brush it with a little olive oil. For most savory foods, sprinkle salt and pepper onto it according to your taste.
If you marinated the food, brush away herbs or garlic that could burn in the grill pan.
5Place the food into the pan and cook it until it’s as done as you like. Lay the food you want to cook into the preheated pan and grill it until it’s about half done. Then use tongs to turn the food over and finish grilling it until it’s as cooked as you want. Remember to follow food safety recommendations when cooking meat to a food-safe temperature.
If you’re placing several things in the grill pan, such as sausages, leave 1⁄2 inch (1.3 cm) of space between them.
If you’d like to melt cheese on hamburgers, lay the cheese on the patties and place an overturned bowl over the food. This will act like a lid that helps the cheese melt.
6Clean the grill pan once you’re finished cooking. Once the pan has cooled enough to handle, take a grill brush and scrub the pan under hot water. Keep scrubbing until you’re removed any burned bits or oily areas. Rinse the pan and dry it completely with a clean kitchen towel. If you haven’t built up a seasoning on the pan, rub the oiled paper towel that you used earlier over the grill pan.
If you don’t have a scrubbing brush, bunch up a piece of aluminum foil and use it to scrub the pan.
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.