Glass cooktops look really elegant, and some would say they are the most aesthetically pleasing of all the cooktop choices. But this elegance comes with a price: glass cooktops are also the most delicate cooktop option, easily acquiring scratches and dents.
As you can imagine, you need to be careful which pots and pans you use on your glass cooktop. Check out our list of pots and pans that will be safe and efficient for your glass cooktop. Read on to get the details:
Stainless Steel $$
Stainless Steel is probably the best option because it is durable, it won’t scratch your glass cooktop easily, and it doesn’t react with alkaline or acidic food.
Since stainless steel cookware doesn’t conduct heat very well, so choose a product with an aluminum or copper core in the bottom of the pan or pots. When you pair the superior heating conduction of copper or aluminum with the durability of stainless steel, you have the perfect cookware for a glass cooktop.
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Titaniam cookware is lightweight, strong, nonporous, nonreactive, nonstick, and nonallergic. It heats up quickly and evenly, will last a long time, and doesn’t dent or warp. Titanium pans are a bit more spendy than stainless steel, but if you have the money for it, then it’s definitely worth the investment.
>>>>Check out this Anolon Titanium Hard Anodized Nonstick 10-Piece Set on Amazon.com
Ok to Use:
Lined Copper $$
Copper disperses heat evenly and is very responsive. This means that it will heat up quickly and also cool down quickly, preventing foods from getting burnt or being overcooked. The issue is that copper is so malleable that it can warp easy, rendering it useless on glass stoves. If you choose to use copper pots or pans, be sure that they don’t warp.
>>>>Check out this Mauviel M’Heritage Copper Frying Pan from Amazon.com
Carbon Steel $
Carbon steel cookware is good at retaining heat, plus they’re super durable and lightweight. They generally have a smooth surface, making them perfect for your glass top. What you need to watch out for is older carbon steel pans that have worn down and are no longer smooth.
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Aluminum is lightweight, strong, and fairly inexpensive. Unfortunately, aluminum reacts to acidic and alkaline foods which causes the metal to corrode. This means that the food can absorb the harmful aluminum. The best solution is to buy a pan that has been Anodized, which makes the cookware harder, more durable, and less likely to corrode. If you do notice the pan corroding, be sure to throw it out immediately.
>>>>Check out this Cuisinart Aluminum Frying Pan from Amazon.com
Cast iron is slow to absorb heat, but once it heats up it holds an intense amount of heat. This heat will transfer back to the cooktop, which can cause the element to shut down. Additionally, the weight of cast iron can damage your glass surface if not handled properly. It will also cause dents, scratches, and chips because of its rough bottom.
Porcelain and enamel cookware can cook decently well if they have a thick, flat bottom, but if you like to boil your pots and pans dry, you may be shocked to see that porcelain can melt on these stoves, fusing to the glass surface. The risk of doing this by accident makes porcelain a bad idea for your glass cooktop.
Stoneware’s performance is poor on glass cooktops, and will take a very long time to heat up to adequate cooking temperatures. Stonewear also has a rough surface that can easily scratch your glass cooktop surface.