Donnie013's Full Review: KitchenAid Radiant Cooktop KECC562GBL
When we finally decided on what type of home to build (supposedly for our retirement), we wanted everything to be perfect. Choosing appliances would be no different. Therefore, I wrote to every major manufacturer whose address I could find requesting brochures and booklets.
After carefully studying the many mounds of booklets, I decided I wanted the KitchenAid five burner cooktop - Model #KECC562GBL.
Don't you just hate it when you're trying to cook for company and there just aren't enough burners on the stove to get things done at the same time? That used to drive me batty! Well, no more. My cooktop takes care of that problem. In fact, it takes care of a whole lot more.
First of all, my cooktop comes with the five burners: three regular size, one with two sizes and the last is a dual side-by-side.
SAFETY FEATURE:
The controls are off to the side and bottom of the cooktop, which is a great safety feature. You don't have to reach over a hot pot or hot burner to grab a knob. I like that especially. I don't have to worry about the grandkids turning them either. You see, you activate the burners, you must press slightly on the knob and then turn it. As I said, it's a great safety feature.
DUAL CONTROLS:
First I'll tell you about the larger/small burner. It looks like one large circle but it's actually one small burner within a larger one. The knob indicates dual for the larger and single for the smaller. It comes in handy when all you're using are smaller pots. This way, you don't have to turn on a larger burner - which usually ended up heating the handle on the pot and burning your hand. (ouch!!)
The other dual burner is the side-by-side. If you just need the one small burner, turn the knob to single and only one will heat. But, if you are using an oval dish or making the gravy in the pan in which the meat roasted, just turn the knob to dual and both burners heat for even heat-distribution.
(KitchenAid thought of everything with this model.)
INDICATOR LIGHTS
Since the cooktop is black, the heating elements are not seen unless they are hot. As they are cooling, they are not visible. Ordinarily, you'd think this would pose a problem. You can't see it, but it's still too hot to touch. My cooktop has a "hot surface indicator lights" panel located right between the two lower burners and they stay RED until the surface is completely cooled.
There is also a RED "power on" light that illuminates anytime you turn on a knob. This way, there's never a doubt as to whether or not some one has left the burner on.
KNOBS
I've already explained how to use the "dual controls" but I'd like to mention that although the knobs are located at the right bottom of the cooktop, the knobs are situated in such a position that they actually indicate which knob is used for which burner. My cooktop looks like this:
THE TOP ROW : small burner / medium sized burner / dual oval burner
BOTTOM ROW : dual large-medium / regular burner
The knobs sit the same way 1/1/2 and 2/1.
The settings on the knobs (hi, med, lo, etc) are large so you don't need to squint or run for the magnifying glass to read them.
CLEAN UP
Just dampen a soft cloth or sponge and wipe it down. It's that simple. Don't worry about spills. For sugary spills like syrups and jellies, wipe the top down with warm water while it's still warm.
If you can't get to it until after it's cool, again, don't worry! Using a ONE edged razor blade, gently scrape the burned substance off the cooktop and then wipe the area down. (There are a few things you should never use to clean the surface: steel wool, plastic cleaning pads, abrasive powders, ammonia or chlorine bleach. All of these CAN damage the surface.)
To keep it looking factory-new, using the cooktop polish is suggested. I like to use Weiman Cooktop Range Cleaner. That stuff works like car wax. It comes in a liquid form that you just squeeze out and smear on the surface of the cooktop. Let it dry and rub it off. There really is NO elbow grease needed and it makes the top look great. (By the way, the knobs lift off so you can clean under them)
I would advise caution when using heavy pots. It doesn't matter what material they are made from, if they're heavy and you drop them, they can crack the surface. So, just a word of caution, I feel, is necessary.
The cooktop comes with a one year FULL warranty from date of installation: That covers replacement parts and repair labor costs covering defects in materials or workmanship. The stipulation is that the service must be provided by an authorized KitchenAid servicing agent.
It also comes with a two through five year LIMITED warranty from date of installation which covers replacement parts for any electric element to correct defects in materials or workmanship. Replacement of the ceramic top is covered ONLY if breakage is due to defects in materials or workmanship.
Extended warranties are available and reasonably priced.
There are Consumer Services areas located throughout the United States and Canada, but I have yet found the need to call anyone.
So far, I've used on my cooktop pots made from aluminum, stainless steel, copper. I've also used my corning ware. Whatever I place on my cooktop, I can assure you that the food has cooked evenly and thoroughly.
This top is such a pleasure to own, I no longer mind standing over the stove.
There is one thing you should know about cooking on a radiant heat cooktop:
Radiant heat cooks extremely fast. With a normal electric stove, you can begin cooking with high heat and decrease the intensity as needed.
With RADIANT HEAT, you must begin with the lower heat setting and increase the heat as needed.
Take it from experience . . . . the first time I cooked on my KitchenAid Radiant Heat cooktop, being completely unfamilair with radiant heat, I burned an entire loaf of bread trying to make one grilled cheese sandwich. I learned the hard way to begin slowly. Now, I can proudly say:::::
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