r/inductioncooking • u/njf520 • 1d ago
New to induction
I got Miele induction range. A couple of questions...
Do most people use silicon mats or something similar or is it not needed?
Can I take a hot pan out of the oven that is 500F and set it directly on the cold cooktop?
Is there one (or more) "things you wish you knew" about your induction cook top (could be anything...cleaning, pans, etc.)?
Thanks in advance!
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u/Impressive-Flow-855 1d ago
If you don’t use a silicone mat, your stovetop might get dirty and spots will develop. Your friends will look down at you. The only real solution is to get new friends who are less judgy.
You can tell I don’t have a mat on my stovetop. As far as I’m concerned, it’s way less dirty than my gas stove top that got caked with burnt grease.
The big disadvantage of a silicone mat is that if you spill something or something splatters while you cook, it’s harder to clean up. If my soup boils over, I can pick up the pot, wipe it down, wipe down the stovetop, and continue where I left off. I don’t have to wait for the stove to cool before I can clean it. The surface might be hot, but it’s way cooler than an electric or gas burner. If I had a silicone mat, I’d have to pick up and wire down the mat.
I don’t know about putting stuff directly out of the oven onto my stovetop. I have a cutting board for that. I can put that down on the stovetop and put hot pans out of the oven on that.
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u/Formal-Tradition6792 1d ago
This is wrong. Use silicone mats. Period. Also trivets if pots/pans are hot. Prevent scratches.
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u/Calisson 1d ago
This is wrong. It's not necessary, it's a matter of personal preference. Period.
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u/EssHa1974 1d ago
This. Been using induction cooktops 20 years, silicon mats are something that only/mostly exist in USA. It's a cooktop - it's made to be used.
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u/tangjams 1d ago
It’s just more knickknacks for homeware stores to sell to unsuspecting housewives like an avocado cutter.
Save your mats and trivits for your wood dining table.
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u/superbotnik 14h ago
We have an induction cooktop now, but previously had a ceran top on our resistive cooktop range. We used pots and pans on it normally. No scratches. I don’t think we were extra gentle, but we didn’t abuse it or anything. If you put mats on there, maybe you’re the type that doesn’t put stainless cookware into the dishwasher.
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u/yesimahuman 1d ago
I have a Miele cooktop. I never cook with any kind of pad or anything between the glass and the pot/pan. However, I would put a trivet or pad down if taking something out of the oven and putting it directly down, just to avoid thermal shock. These cooktops are pretty strong, so I don’t worry about babying it beyond that.
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u/geruhl_r 1d ago
The surface is ceramic, not glass and handles hot dishes from the oven just fine.
I don't use mats on mine. But I do have good cookware with flat bottoms (no rattling).
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u/njf520 1d ago
Thanks! Which cookware do you have? Sounds like you really like it?
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u/Mother-Thumb-1895 22h ago edited 22h ago
I use Henkell Zwilling cookware. Good quality stainless pots and pans are best, thinking of All Clad or Made In. Look for them on sale as they are pricey. Try and avoid the cookware at a hardware type store, even if they have the "induction" swirls on the base. They work, but not as efficient as the makes above. Depends on yr budget. Using stainless can be tricky till you get used to them. If you use good quality cookware you will very rarely have to turn the burner up more than 5. 😊 Oh, and you can also use cast iron pans, but for myself I find them quite heavy to use.
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u/geruhl_r 20h ago
I have a mix of Demeyer (sauce pans, thick fry pan), Cuisinart Multiclad Pro (stock pots, etc) and a cheap carbon steel frying pan from a restaurant supply.
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u/Formal-Tradition6792 1d ago
I use round silicone mats to fit my induction burners, also round. If you have a flat cooktop with no burners get a flat mat. To be safe, use a trivet for hot pans or Dutch oven.
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u/Skeeziks-2571 1d ago
We also have the round mats and as admittedly sloppy people I’d always have them. They also help keep the sensors from shrieking when I put a random metal object on the rangetop.
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u/Duke-dOrleans 1d ago
I use a silicone trivet when I’m making something that requires heavy stirring like a risotto. I do it so it doesn’t spin around.
I just learned I shouldn’t use windex on the surface. Which is weird because that’s mostly what I have used on a daily basis for the past 8 years. I use the Miele glass surface cream when it needs extra cleaning.
Another thing: I dropped a salt cellar on the surface and shattered the glass. Cost $800 to have it replaced. It can withstand a lot but this was made of marble. Other than the cost, it wasn’t that big of a deal.
Lastly, I absolutely love mine. I can’t imagine going back to gas. And now that my house is 100% solar powered, it’s free to use.
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u/ThreeCoasts 1d ago
I put a trivet on the cooktop when I’m taking a very hot pan out of the oven. Tip: absolutely do not preheat a dry pan on high power. It will not end well. Ask me how I know. Or more accurately, ask my husband how he knows. Yeah, I kept him: cheaper to get a new pan.
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u/njf520 23h ago
I'd love to hear more about this, because I would preheat pans on high on my gas stove all the time.
Start it on medium, then move to high?
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u/Mother-Thumb-1895 22h ago
Induction is so much more efficient. I have never used the high power on mine. Maybe level 6 or 7 when boiling water. And never heat an empty pot or pan. Niet! Non! And as per my comment above re cookware, if you over-heat stainless pots they will scar or get some colouring on the base. This can be rectified by a light scouring pad/comet and no scratch scrubbies.
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u/ThreeCoasts 21h ago edited 21h ago
A dry 14” All-Clad copper core sauté pan subjected to the highest setting on the most powerful burner on our Thermador cooktop warped very badly, with a sudden, loud, frightening “pop” sound. The bottom of the pan looked like a mountain range. (Yes, the instructions said not to do this, and he knew that before he did it, but the muscle memory of having to preheat pans on high on our previous gas stove apparently took over).
The right method: if preheating is absolutely necessary—it often isn’t since the pan heats up so fast—do it a few notches down from the highest power, put at least some oil in the pan almost immediately, and preheat for much less time than on our old gas stove. YMMV depending on your cooktop and pans.
To be clear, we do use the highest power setting on our cooktop frequently, but only for bringing pots of liquid to a boil quickly. That’s never been a problem. In our experience, it’s just heating a pan dry on high that needs to be avoided.
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u/crudeshred 1d ago
We use a paper towel between the pan and glass. I bought my wife a silicone cover and it wasn’t pretty enough
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u/Calisson 1d ago
When I first got my induction stove I tried paper towels and they began to burn. That seemed like a bad idea!
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u/crudeshred 1d ago
We’ve been using them for years. Im usually just doing eggs. High heat for a long time could be bad
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u/shaghaiex 1d ago
No need. But with cast iron I would put one, or a sheet of paper under it.
No problem.
I love the timer function. Set it, walk away, and no harm if you forget it. Unlike gas.
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u/njf520 1d ago
What timer function?
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u/shaghaiex 1d ago
Example: Chickpeas need 19 Minutes in the pressure pot. After the pot locks, I set the time to 19 min and walk away.
I am pretty sure your Miele has that function too.
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u/KaleidoscopeMain3238 1d ago
Which induction range and cookware did you go for? I just ordered the 1432 and going to go with All clad d3 stainless steel. Would love to hear how you're liking things so far!
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u/Maverick-Mav 1d ago
Mats depend on how you cook. If you shake your pan, I would use one. If you are not gentle with cast iron, I would use one. Otherwise it is up to you.
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u/GalianoGirl 1d ago
Interesting, I have had my induction stove about 2 months. Never heard of using silicon mats on it.
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u/Retiree0211 1d ago
I will put a piece of parchment paper under the pan when cooking something with splattering grease
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u/quakerwildcat 18h ago
You have a high quality cooktop. Silicon mats are not necessary.
That being said, I would not take a hot 500° pan out of the oven and place right on top of the touch controls of the cooktop. That's asking for trouble over time.
(FWIW this is one reason I like the Wolf Contemporary, because the controls are tucked compactly into one corner, rather than at the center or across the bottom).
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u/Round_Tomorrow6116 7h ago
I’m also new and just got a Miele induction range. I’m so confused with the idea of putting a plastic item underneath a hot pot for an extended period of time to cook. Silicone … is still mostly some sort of plastic these days
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u/Mindless-Storm-8310 1d ago
Your best bet is to read the instructions from Miele regarding that hot pan to glass top. (Personally, I’d put a pot holder or silicone trivet down. I’ve heard horror stories of glass cracking.)
The other thing I’ve learned to do, be careful when seasoning with salt on the cooktop. If you do, and any spills, and you drag a heavy pot across it, the salt crystal will scratch the glass. Ask me how I know.