Ranges - Solid Disk Burner Overview, Use, and Care

Solid disc burners were a type of cooktop burner found on various ranges until the 1990s. The solid element was made of a high strength cast-iron alloy with a heat-resistant coating to preserve the surface of the element. They also had a Sensi-Temp or Sensi-Temp II burner that measured pan temperature. There is a brief overview of the Sensi-Temp System below.

 

Solid disc burners were a step up from coil burners, and had many benefits. Electric cooking appliances have evolved over the years. Solid disc burners may be gone but our innovative radiant and induction ranges and cooktops offer features like Precision Cooking, sleek design, warming zones, and more. Explore our current Electric Ranges.

 

Ranges with solid disc burners are no longer manufactured, and most are no longer in use anymore. If you still have a range with solid disc burners and no longer have the Owner's Manual to reference for care and cleaning of the burners, you can find basic care information in the following information. 

 

Solid Disc Burner Information

  • Solid elements have built-in temperature protectors that automatically reduce heat in the following circumstances: if a pan boils dry, if the element is turned on without a pan, or if a pan is not making enough contact with the element surface.
  • Solid elements do not glow red even at the maximum setting.
  • Solid elements reach temperature a little slower and retain heat longer that conventional coil elements. The solid elements may be turned off sooner to take advantage of the residual heat. The amount of residual heat is dependent upon the quantity and type of food, the material and thickness of the pan and setting used for cooking.
 

Sensi-Temp System

Sensi-Temp solid disc (cast iron) burners are different than our 2018 and newer coil burner ranges and cooktops with Sensi-Temp. For 2018 and newer ranges and cooktops with Sensi-Temp coil burners, visit: Coil Burners - Sensi-Temp Technology.

  • Sensi-Temp: The Sensi-Temp burner was the right front burner on the cooktop. It had a sensor in the middle that constantly measured the temperature of the bottom of the pan and cycled the burner on and off at the specific temperature selected on the control.
  • Sensi-Temp II: An advanced electronic version of the Sensi-Temp system. In addition to monitoring the temperature of the pan, it had a 3 beep reminder to warn you that you have reached a boil temperature. If the pot should boil dry, several rapid beeps would remind you to check the pan.

Cooking on Solid Disk Burners

Cookware

  • For cooking on a solid disk cooktop, the use of appropriate utensils is very important. Any pots or pans should have a flat bottom so that the bottom of the pan has the greatest possible contact with the solid element during cooking. Evenness of the pan bottom can be checked by a ruler.
  • Pans should be slightly larger than the solid element, so spillovers will flow onto the cooktop and not bake onto the element. They should not extend past the burner by more than 1".
  • Use a tight fitting lid to avoid evaporation loss, and and cook with as little water or fat as possible to avoid spilling over.
 

Canning

  • If you still have a cooktop with solid disk burners and want to use a water-bath or pressure canner, you can use your canner on the burners. The canner should not extend beyond the burner more than 1". 
 

Cleaning

Burner

Anything that has boiled over onto the burner element should be wiped off with a damp cloth as soon as the burner has cooled.

  1. Clean the cooled burner with a damp, clean cloth.
    • Clean very dirty solid disk burners with a cleaning powder or with a scouring pad. This is also a good way to remove any rust spots that have formed.
  2. The burner should then be dried by switching the burner on for a few minutes to evaporate any moisture. This helps prevent rust.
  3. After the burner is turned off and cool again, wipe lightly with cooking oil (canola or vegetable oil) to season the burner.
 

Trim Ring and Porcelain Ring 

Stainless Steel

  • The heat from normal cooking will often change the stainless steel trim ring into a gold color. This is a normal characteristic of stainless steel and will not affect the operation or performance of the cooktop. The stainless steel trim ring can be cleaned with a good quality stainless steel cleaner to restore the trim ring to its original color until it is heated again.
  • Some foods may cause a chemical change (oxidization) that changes the look of the finish. It can often look blackened. This can be cleaned with dish detergent and a non-abrasive cloth.
 

Porcelain Enamel Ring (Between Stainless Ring and Cooktop)

  • Clean with dish soap and water, and polish with a dry cloth. Do not use harsh abrasives.