What issues are there (either potential or inherent) in cooking meat dishes and milk dishes at the same time on the same stovetop (not in the same pot)?
Please also compare benefits and problems between:
* A gas range
* A spiral electric cooktop
* A glass electric cooktop
See here where almost the exact same question is asked
Some concerns:
Could the taste of milk become transferred from the grate or stove top to a meat pot or vice versa? In other words when I place my milk pot on the grate right after my meat pot, does the milk pot absorb the taste of meat?
May I eat food that falls between the grates or on to the stove top?
Steam. Hot visible steam will transfer taste.
Dangers of splattering from pot to pot.
See there for more details.
It does not address the differences between the different types of stoves, though I doubt it makes much of a difference.
Another great source. (I highly recommend checking out this page. This is only a small excerpt.)
1) When using one stovetop for both food classes (which is OK, M'Ikar Hadin as we learned yesterday), the following guidelines must be followed:
· The entire surface of the stovetop must be treated as a non kosher utensil and no food may be placed directly onto this surface.
· If any food fell onto this surface while cooking or frying, it becomes prohibited to eat.
· When cleaning any part of the stovetop it may not be done together with or on top of any other kosher utensils, and separate cleaning gear are required to clean any part of the stovetop.
· No utensils (e.g. a stirring spoon) that aren't totally dry on the bottom may be placed on a stovetop that is used for both food classes. (See Rama Yoreh Deah Siman 92:8 and Chochmas Adam 45:19. See also Shu"t Sh'eilas Ya'avetz Vol. 1 Siman 113)
As always, CYLOR for questions of practical Halacha.
From a purely practical point of view, an advice from someone who cooks for Shabbat and often tries to keep meat from entering parve dishes, failing in approximately 25% of the cases: don't do it.
