The smooth surface of top stove will make your kitchen look up-to-date and have many benefits as they are easy to use, heat up quickly and transfer the heat evenly. However, if you want to preserve its surface for as long as you can, it will require you some effort.
At first, in order to do so, you have to choose your cookware wisely, or your smooth surface will end up with scratches or even cracks. Grill pans are quite versatile and kitchen-friendly. Keep reading my post to find out whether you can use grill pans on smooth top stoves or not.
#1 Do grill pans suitable to use on a smooth top stove?
Yes, you can, but I not recommend to do so. It is easy to make your smooth top stove scratches and marks. A grill pan may be light in weight and easy to hold. However, grill pans are usually made from cast iron, which is not really good to use for smooth cooktop.
Cast iron is also known for having a hard and rough bottom, what make it suitable for a strong, durable, and scratch-resistant stovetop, not a delicate smooth top stove. Over time, heavy, roughly grill pan can damage the stovetop.
There is the note to remember that don’t drag your grill pan over the smooth cooktops. Dragging certain types of grill pans can create scratches on the cook top and in the worst-case scenario, you might end up with breaking the stovetop.
#2 The size problem
There are the marks of the burners on cooktop, and the best cookware for smooth top stove should be one inch larger than this cycle marks. Anything larger than this size may not receive enough heat.
Grill pans often provide a large cooking surface. People prefer to use these pan for grilling and cooking meat strips or steaks or cooking both meat and veggies simultaneously. That why grill pan should be big enough to incorporate the food items.
It is a problem that most burners on a glass top stove are smaller than the grill pans. If you get the pan that larger than burner, it would take much longer for the grill pan to heat properly. The pan is not consistent and even distribution of heat. This is especially important for the food that require evenly heat destruction such as steaks.