What to Avoid:
[su_column size=”2/3″]The surface of a glass stove top can be prone to scratches if you’re not careful, so it’s important to be selective when choosing pots and pans. The #1 rule when using cookware on a glass stove is making sure the bottom is completely flat. Otherwise you may run into some big problems with scratches on the surface of the glass as you’re sliding the pan around. You’ll find that most new pots and pans on the market do have a flat surface and will accommodate you perfectly, so don’t sweat it when buying a new set, but always double check just to make sure.[/su_column][su_column size=”1/3″][su_quote]The #1 rule when using cookware on a glass stove is making sure the bottom is completely flat.[/su_quote][/su_column]
You’ll find that people and companies will commonly say to avoid Cast Iron. That’s because they are quite heavy, and with all that extra weight while you’re sliding the pan around you can definitely end up scratching the glass surface. Again, if there is any small ridge along the bottom or rough patches it will scratch, but most of the new stuff out there has a flat bottom. In fact, a heavier pot or pan can be better since it’s less prone to being slid around and will stay in one spot while you cook. So take it with a grain a salt, Cast Iron CAN absolutely be used on a glass stove top, just be careful not to slide it around too much.
Now, a word of caution: if you were to drop a very heavy pot or pan onto the surface of your glass it will crack. Cast iron is quite heavy, so if you’re concerned about accidentally dropping your cookware go with a lighter alternative.
So What’s the Best To Use?
[su_column size=”1/3″][su_quote]Stainless Steel is the absolute best material when cooking on a glass cooktop.[/su_quote][/su_column][su_column size=”2/3″]So we’ve covered what not to do, but what is the best cookware for the job? Stainless Steel is the absolute best material when cooking on a glass cooktop. Why? Because they are lighter than cast iron or glass/ceramic cookware so you avoid scratches, they conduct heat amazingly well, and won’t leave a mess behind. Aluminum works great too but will leave a residue behind. I’ve had issues on glass tops when it comes to proper heat conduction on narrow bottomed cookware such as woks or small sauce pans, so look for cookware with excellent heat conduction. I recommend Stainless Steel with an Aluminum or Copper Core such as All-Clad.[/su_column]
All types of cookware will work just fine on a glass stove top, just make sure the bottom is flat, avoid sliding it around too much, and be extra cautious when using the really heavy stuff like cast iron.
Bonus Tip: When you’re done cooking look at picking up some Barkeepers Friend, a cleaner that will be your very best friend when cleaning the glass top. You’ll love it!