“Do you have any tips for cooking on an electric stove? Things seem to burn so easily, and I end up with overcooked food.” —Chrystia from Neenah
In any type of stovetop cooking (other than induction) the cooking process is achieved by the conduction of heat from the heat source, through the pan and to the food. Regardless of using electric or gas, the first step is controlling the heat. While gas allows complete control by adjusting the flame, electric does not necessarily allow for similar adjustment, depending upon the stove. The next consideration is what type of pan is being used. Some pans conduct and distribute the heat extremely well while others create inherent “hot spots,” which can be a location of scorching and burning. Thick-bottomed pots and pans tend to produce the best results for evenly distributing the heat. Another consideration is the cooking method. Cooking methods using liquids or fats will probably have a greater degree of success, as the heat will be more evenly dispersed to the food through the liquid or fat. Another option would be to adopt some two-stage cooking techniques such as braising—where liquid is added after searing the food—or browning the food on the stovetop and finishing it in the oven.