Why do pots always boil over on electric cookers, are there special types of pots to use for these cookers?

Question

Theres these layered double bottomed pots I saw? what are the two layers for?

Answer 1

Pots in general are not the cause of this disaster. Electric burners are the cause. Simply because you can't immediately reduce the heat on an electric burner, it takes time for the burner to adjust to the setting you have chosen. Double bottom pots are to enable you to make less mistakes, e.g. burning the bottom of the pot. there is also a more even distribution of heat, result? less burned stuff!

Answer 2

Using electric requires different handling. Electric stoves are slower to both heat up and cool down than gas. Just lowering the dial on electric does not mean you are instantly lowering the cooking temperature - it takes awhile. One of the hints to reduce your electric use is to turn off the electric under the pot before it is done, the heat remaining will finish the job.

Answer 3

The bottom layer of these pans 'diffuses' the heat so it is more evenly spread.

A cheaper alternative is to seek a diffuser. You can buy what is effectively a rupper mat that sits on your hob, diffuses the heat to your pans and therefore prevents that ever-so difficult temperature control, and avoids burning food on the bottom of the pan!

Answer 4

Just use a bigger pot than you think you neeed. That's what I started doing becasue my pasta always boiled over and I'd have to spend a ton of time cleaing my glass-top electric stove. No boil overs yet.

Answer 5

You might be putting to much water in like me, try it with a little less water and see what happens. If there is to much food in then get a bigger pan. I always buy different size pans , there are pans were i come from.