Ceramic Cooktops: Everything to Know

A ceramic cooktop consists of an even, smooth surface made from ceramic glass. Although appliance stores tend to group all ceramic cooktops together, there are actually several types available:

INDUCTION COOKTOPS
Induction cooktops are powered by an electromagnetic field generated by a coil of copper wire under the cooktop. Cookware that is compatible with this magnetic energy will heat as a result.

RADIANT COOKTOPS
Radiant heating consists of metal coils under a ceramic glass sheet

In comparison with other types of electric cooktops, induction options tend to produce greater cooking efficiency by heating the cookware directly, rather than heating the surface only, as is the case with other electric range/cooking options.

The result is that the cookware becomes a heat source and the cooktop will not heat until a pan is placed on it. Induction cooktops are becoming increasingly popular because they are highly efficient, easy to clean, and can reach a boil or drop in temperature quickly. This can result in a faster cooking time, especially in pots, with water coming to a boil sooner.

Consider these pros and cons regarding ceramic cooktops to find out if they are right for your kitchen.

Pros

• The easy cleaning of ceramic cooktops makes them an excellent alternative to gas stovetops. Gas ranges and cooktops have grates and burner caps that must be removed or cleaned around. In contrast, ceramic cooktops are completely smooth, without any grates to collect oil. 
• Several radiant stovetops have heat indicators that show when the cooktop is warm, and induction cooktops do not heat up until a pan is placed on them.
• They look fantastic in any kitchen! Getting appliances to work seamlessly with one another is becoming more popular these days, and ceramic cooktops blend in beautifully with their surroundings.

Induction also brings you these added benefits:

• Cooking results improved due to better temperature control.
• The Department of Energy reports improved efficiency as 85% of the energy arrives directly to the cookware with induction ranges. This improved efficiency can tend to result in faster cooking times.
• With induction cooking, less hot air is released into the kitchen.
• An instant response to a temperature change.

To explore all Maytag ceramic cooktop options, click here.

Cons:

As a whole, ceramic cooktops have very few downsides. Here are a few to consider:

• Scratched glass may cause concern for some owners. Surfaces can be scraped or cracked by pans with a rough bottom or by dropped items.
• The heat delivery on radiant cooktops tends to be less responsive or slower than that of gas or induction cooktops. Induction, on the other hand, offers high heat output, high control of temperatures, and very fast heating time. This makes it a great choice for cooks looking for the professional-like results you get with a gas range.
• Ceramic cooktops typically come at a higher price than traditional coil cooktops.
• If you choose an induction range or cooktop, it’s important to note that not all cookware is compatible with induction. Ferro-magnetic iron cookware is required.

Here are some helpful tips to help preserve your smooth-top electric range or cooktop over time.  

• Avoid placing jars and cans on the cooktop. The cooktop could crack if you drop a heavy or hard object on it.
• You shouldn't leave your cooktop with a hot lid on it, as this may cause damage to the surface. It is possible to trap air between the lid and the cooktop as it cools, and the ceramic glass may break when the lid is removed.
• Immediately clean up any spilled sugar-containing food. Let the cooktop slightly cool down. While the surface is still warm, use a scraper to remove the spills while wearing oven mitts. The sugary spills can cause permanent marks if the top is left to cool down. 
• Cookware and bakeware should not be dragged across your cooktop to prevent scratches. Using cookware or bakeware with copper or aluminum bottoms or rough finishes can also leave scratches or marks on the cooktop. 
• Never cook popcorn in aluminum containers on the stovetop. They could leave aluminum marks that cannot be removed completely
• Avoid touching any part of the entire cooktop with objects that might melt, such as plastic or aluminum foil.
• Do not use the cooktop as a cutting board to avoid damaging it.

• The best way to conduct heat is with flat-bottomed cookware. Uneven heating and poor cooking results may occur in cookware with rounded, bent, marred, or dented bottoms. Measure the flatness of a cookware's bottom by using a ruler's straight edge. It should not be possible to see any space or light between your ruler and the cookware while it is rotating.
• When cooking, it is important to dry and clean the bottoms of pots and pans. When water and residue are heated, they can leave deposits.
• In addition to ceramic and stoneware cooking vessels that have unfinished, rough bases, other cookware can scratch the glass. This should be your oven bakeware instead. 

• When cleaning, use soft sponges or cloths instead of metal pads, which can scratch the surface. Use a cleaning solution made specifically for ceramic or glass cooktops.
• Avoid standing directly on top of (to reach ceiling height) or placing anything especially heavy on top of a smooth-top cooktop. At first glance, it may seem that the glass can support the weight, but when the glass or ceramic is heated, the glass or ceramic may shatter or break.
• Stirring utensils shouldn't be placed on hot cooktops when you are cooking. Cooktops can be marked or burned when utensils which have foods on them are used, which can take longer to clean.
• When cooling glass bakeware (from the oven), you should avoid placing it on a smooth top cooktop. Glass bakeware should be placed on a dry towel on a counter to cool.