Indian cooking in Electric Stove.

Jithiks · Mar 27, 2008

Hi IL,

Are any of you using electric stove in US still? Or many of you have switched over to gas stove? No reply to this thread started by Kurunji last year!

Share your thoughts here please.

Thanks
Jithiks(Krithika)

Jithiks said: ↑

Hi IL,

I see nobody had posted in this thread for a long time!
Anyways, initially when I came to US, i had gas stove in Boston, but later when we moved to California,Florida,now in Virginia etc we have electric stove only.
Now being in my own home, I have electric stove...got used to it so much ...i feel it is much safer.
Infact recently bought a new Ceramic Glass top electric stove...it is wonderful...very easy to use and clean too!!
Infact, i make a lot of south indian,north indian,chinese,italian dishes too...everything comes out perfect.
But I was surprised that many of you had mentioned that non stick tava shd be kept on high heat for dosa....i find keeping it in between med and high...at the beginining....is the best way.
Though it may seem that the tava takes time to get heated...but once hot...it maintains the heat very well....high heat tends to damage the tava and makes the dosas turn too dark too.
Also whenever we finish cooking on the electric stove..it is better to remove the vessel from the stove since the heat is retained by the coil for a very long time.
One big advantage of this glass top stove is that ...there is an indicator that says hot surface and another that says stove top on...that way...we know for sure..we have switched off the stove /whether it is still hot etc
Main drawback is that we need to use vessels that fit the cook top...or else the heat will be wasted..if the bottom of the cookware does not cover the cooking surface.

Thanks
Jithiks(Krithika)
Click to expand...

Nandshyam · Mar 27, 2008

I was initially tied to electric stove.. But thank goodness I am into gas mostly ...

I just hate it.. cleaning is a mess and also I hate the smell of it when it heats...

And obviously.. the timing is different...

umasainath · Mar 21, 2011

Right now we have gas stove, planning to buy electric looks neat and easy to clean

Aksithi · May 7, 2011

Hi Krithika

I guess i am writitng in this thread TOO EARLY ..I have recently moved to USA. I miss making Phulkas here.Found an advt for a metal rack in amazon, but i am completely confused which brand to buy or which product to use(Metal rack)..any suggestions?

Regards

JV

KSJ · Mar 15, 2015

Hi Krithika,

I have been researching ceramic cooktop ranges in the US and didn't find a post on Indian cooking until this forum. Would you be willing to share the make of your range, and how long you have had it for? Also if you are able to use iron skillets, and iron dosa tavas on your range.

Many thanks,
KSJ

Jithiks said: ↑

Hi IL,

I see nobody had posted in this thread for a long time!
Anyways, initially when I came to US, i had gas stove in Boston, but later when we moved to California,Florida,now in Virginia etc we have electric stove only.
Now being in my own home, I have electric stove...got used to it so much ...i feel it is much safer.
Infact recently bought a new Ceramic Glass top electric stove...it is wonderful...very easy to use and clean too!!
Infact, i make a lot of south indian,north indian,chinese,italian dishes too...everything comes out perfect.
But I was surprised that many of you had mentioned that non stick tava shd be kept on high heat for dosa....i find keeping it in between med and high...at the beginining....is the best way.
Though it may seem that the tava takes time to get heated...but once hot...it maintains the heat very well....high heat tends to damage the tava and makes the dosas turn too dark too.
Also whenever we finish cooking on the electric stove..it is better to remove the vessel from the stove since the heat is retained by the coil for a very long time.
One big advantage of this glass top stove is that ...there is an indicator that says hot surface and another that says stove top on...that way...we know for sure..we have switched off the stove /whether it is still hot etc
Main drawback is that we need to use vessels that fit the cook top...or else the heat will be wasted..if the bottom of the cookware does not cover the cooking surface.

Thanks
Jithiks(Krithika)
Click to expand...