How to Use a Griddle on an Electric Stovetop Range
Electric stovetops, also called electric ranges, feature electric coils that glow as they are heated. To keep the temperature consistent, they cycle on and off during the cooking process, which is why you will sometimes notice that they are not glowing. Unfortunately, this can result in uneven cooking and hot spots if you are not careful. For this reason, use a cast-iron griddle when cooking with a griddle on your electric stovetop. Cast iron retains and distributes heat evenly, so while it may take longer to initially heat, the results will be more consistent.
Place your griddle over two burners, so that the long sides are parallel to the left and right sides of your stove. Choose the two burners that are closest to each other in size, then turn them both on high.
Wait a few minutes, then splash a few droplets of water from your fingers onto different parts of the griddle. Watch for them to sizzle; if they do not sizzle, wait a few more minutes and try again. Your griddle is ready to cook on when the water sizzles.
Turn the heat down slightly on the larger of the two burners, so that it is closer to being even with the smaller of the two burners. Apply your fat evenly to the surface of the griddle, using a basting brush if you are using a liquid fat. Use your spatula to move solid fats around the griddle and coat evenly if you are using them.
Begin cooking your food on the griddle according to the recipe. Apply a little more fat in between batches if you are cooking in multiple batches. Turn the heat down in both burners if the fat starts to smoke.
Check your food often to make sure that it is not burning, and turn each piece as often as is directed by your recipe.
Things You Will Need
- Cast-iron griddle
- Heat-safe basting brush (optional)
- Fat (vegetable or olive oil, butter, lard)
- Tongs or spatula
- Avoid using non-stick cooking spray on your cast-iron griddle. It creates a sticky film that is difficult to remove without scrubbing, and cast-iron cookware should not be scrubbed due to its seasoning. Use any vegetable or olive oil, butter, lard or bacon grease instead. Beef tallow (rendered beef fat, similar to lard but from beef rather than pork) is also acceptable, if you have it.
- Do not immerse your cast-iron griddle in water directly after cooking. Instead, allow it to come to room temperature before attempting to clean it. Wipe clean with a damp cloth, dry, apply a light coating of vegetable oil to seal, and put away. This way, you can keep your cast-iron griddle in good working order and maintain its seasoning without damaging it. Extreme temperature changes can cause it to crack, and soaking it in water invites rust.
- Do not use a cast-iron griddle on an electric stovetop with a ceramic or glass top. Use only cookware specifically designed for your ceramic- or glass-top stove, as other cookware can damage your delicate cooktop, causing scratches or cracks to appear.