How to use an electric stove?

I'm used to a gas stove, but my new apt has a connection electric. I usually cooking pots in stainless steel finish (India) and non-stick frying pans. My friend told me that I could have copper-bottomed pots and everything. Is it true that pot or can I use my old stuff? In addition, the roundabout at the bottom? Should I have dishes instead? Finally, what about cooking? I cakeware glass cake pans aluminum baking sheets regularly, and those foily bread pan things. Is it ok? Power is slower, more rapid and uneven, or whatever I need to know?

Ahhh yes … the same dilemma I faced when I left my house, which had a gas stove (really nice one, too) at home today where I am, who has an electric stove. Electric stoves are not the greatest compared to gas, because frankly it takes time for the element Heat to warm, and a time for it to cool after reducing the heat, which makes temperature control slightly more difficult. This is a pure fact of physics of metals, some time to absorb and release heat. Therefore, a flame of a stove gas is better for heat control because when the knob is turned, the flame is made smaller instantly. This tends to make cooking methods some, such as frying, a little more difficult because you do not currently control the amount of heat you get. Electric stoves also require the bottom flat on your pots, simply because the cooking surface is formed in this way. You can still use your old stuff – I use a stainless steel pot and the regular non-stick frying pans on the stove, and as long as you're careful, you'll be fine will not burn your food. Judging by your comments about having pots of India, I am assuming you are from there, too. I 'll be honest, being Asian myself, electric stoves are the most important for our type of cooking. But with a little experimentation and adaptation, you will eventually be capable of. It takes just a few meals before you get burned there! Good luck with testing stuff in the pan!

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