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Glass Top stove, what's best to use on it?

I have a new glass top stove, rather have gas, but not a choice. What should I use to cook on the glass top, that is easy to clean and will not scratch my stove. thanks.

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  1. I use All CLad SS, cast iron and Le Creuset. IMO you can use pretty much anything.

    Don't believe the myth that you can't use cast iron or LC on glass/ceramic stoves. Just be careful, as they are heavy.

    1. I too am stuck w/a glass top electric stove and like C. Hamster, use any and everything on it. The one bonus is that they clean pretty easy. But I'd still rather have a gas range.

      1. I have a glass topped gas range. I know that bewilders people but it is a tempered glass sealed top with gas burners that sit on top. GE Monogram. I use everything on it. My only word of warning about glass tops is that they can develop glass fatigue and can shatter. I did this on New Year's Eve with the slightest tap. I later found that age does not have much to do with it and it can happen just about anytime so be careful. It took me a month to get a new top and the thing put back together again. The photo shows it prebreakage. It is 5 burners with a downdraft vent. The tempered glass never seemed to scratch much at all. It did not look 16 years old when I shattered it. What I had the most trouble with was the drip pans chipping. They are enamel on steel and are less substantial than they appear. They chip easily and were over $60@ to replace.

        1. I use Calphalon commercial, some stainless steel, and cast iron. The only drawback to cast iron is you have to be careful not to move it around because it may scratch the cooktop. Everything else works without any special handling.

          1 Reply
          1. re: bkhuna

            I agree. I have a GE flat-top electric stove (I don't have gas in the house) and I am pleased with it. I think it 's cool-looking. I don't use cast iron because GE recommended that you don't, but a lot of people on this board disagree with that approach. I use everything else, including SS, non-stick, anodized, and they work fine. I clean it with this special glass-top cleaner and/or barkeeper's friend, and it cleans beautifully.

          2. I've got a Jenn-Air glass cooktop that has held up well for over 20 years, and there's no cookware that can't be used on it. I've been using Bon Ami to clean it since it was new, and it does a great job.

            2 Replies
            1. re: CindyJ

              We, too, had a glass-top Jenn-Air (two induction, two radiant, cookiing areas) for ten years, just replaced it with a glass-top (all-induction) LG. They both have Schott Ceran tops -- in fact, ALL glass-top cooktops, regardless of brand, are Schott Ceran, because Schott has a tight lock on some important patents. Like CindyJ, we have used all kinds of stainless steel and cast iron pots on our glass-tops with no problems at all.

              We do use the ubiquitous Weiman Glass Cook Top cleaner for a full cleaning once a month or so (maybe less often than that), but mostly wipe it down daily with a spritz of Windex Vinegar Multi-Surface and a paper towel.

              1. re: Politeness

                By way of follow-up, I sold that Jenn-air glass cooktop almost two years ago. It was more than 20 years old and I got $250 for it; that's more than half of what I paid for it. It was truly in great condition, and I'm not a clean-freak by any stretch of the imagination. And, it was a thousand times easier to clean that the stainless steel Dacor gas cooktop I've replaced it with.

            2. There is a practically new Amana glass top range in the house we just moved into. The product book cautions against using glass, as it could fuse to the top. Does this include Corning Ware, which is a tempered glass suitable for every other type of stove top? I am thinking that the book must be referring to glass bakeware or something like that, which only an idiot would use on top of a range! but I'm a little nervous about trying it.
              I was also disappointed in the browning ability of the element. It cycles on and off even on high setting to maintain the temp and I wonder if it will really be good for browning a steak or for quick stir fries. It seemed to take forever to cook hamburger for spaghetti, and it never did really brown it.

              4 Replies
              1. re: LindaIM

                I'm curious whether people have had any problems with Le Creuset cookware on a glass ceramic stove? Aside from being careful?
                I'm going to be moving to Germany, and a great number of stoves there are glass ceramic. Of course, I don't know what kind of stove will be in our apartment until we find a place etc....

                1. re: Radiothomas

                  I use my enameled cast iron cookware on my glass top stove all the time and have never had an issue.

                2. re: LindaIM

                  LindaIAM: "The product book cautions against using glass, as it could fuse to the top. Does this include Corning Ware, which is a tempered glass suitable for every other type of stove top? I am thinking that the book must be referring to glass bakeware or something like that, which only an idiot would use on top of a range! but I'm a little nervous about trying it."

                  The glass can fuse only if it approaches its melting point. The two questions, then, are: (1) how hot does a Schott Ceran cooktop get right at the surface when it has a radiant element under it, and (2) what is the melting point of the glass cookware you contemplate putting on top? The answer to (1) is very hot, possibly hotter than your oven gets in a self-cleaning cycle, and the answer to (2) then well may be "a lower temperature than the answer to (1)." You are wise to play it safe.

                  1. re: Politeness

                    Hi: Have you tried your Corning Glass cookware yet? I too have some and am getting a new stove and would like to keep it if I can.

                    Also, have you used grill pans on your stove? I know they are wavy on the bottom, but other postings seem to indicate if you are careful it may be ok.

                    Thanks for your help and suggestions.

                3. I have a glass top stove and it works OK. There are two things that I found won't work well on it. First is a wok, or anything with a really narrow bottom. The heat is so dispursed on the burner that a lot of it is exposed when the wok is on top, and it's hard to concentrate the heat to the bottom of the wok. Second is the stove-top grills that are *not* wavy on the bottom (the flat-bottom one are ok). I'm not sure I understand why, but the mfctr says it can shatter the glass.

                  1. Hi! I love my glass stove top and use about everything on it, but I'm careful to put pots down without sliding them around. I found a flat bottomed wok and can even stir fry! I have found the best way to clean the cooktop is with a razor blade held almost flat like scraping paint off glass. There is a flat blade scraper that takes the square blades that works great. Then a quick polish with soda & water leaves it gleaming!!! And spattered sugar is the worst thing for them and will pit, so get it off quickly. Good luck!!

                    1. Any stainless steel is the best choice because it usually will not scratch the surface. Disk bottom seems to perform a little better than clad construction.

                      That said, I use both and also use Le Cruest, cast iron, anodized aluminum and copper, depending on the pot I choose. Plain aluminum seems to leave residue.

                      1. I love my smooth top range since gas wasn't an option in my current house. If you want to stir fry, I highly recommend this iron wok with enamel exterior from The Wok Shop in San Francisco.
                        I struggled with and HATED a joyce chen carbon steel wok that heated poorly (smoothtop or regular electric), was heavy, and resisted my efforts to season it. The gracious owner of the Wok Shop was kind enough to direct me to this wok and it has been fabulous. It will get the oil smoking in no time and you can sear your food for the "wok hee" flavor.

                        Lastly, I wipe my smoothtop with a soapy dishrag during my once-over cleanup after cooking and I can usually avoid having to polish it with glass cleaner. For any burned, stuck-on residue I find sprinkling baking soda onto it and making a paste with vinegar does the trick. After sitting for a bit, scraping it with a nylon scrubby or the edge of a plastic spoon will get anything off.

                        1. This past Christmas I had a disaster with a flat top that encountered my large crab pot that I was using to cook 18 lbs. of greens for a party. What happened, with high heat the crab pot (the ones with the black pot speckled with white that are common used for crabs) fused to the glass top. Could not remove the pan without jerking on it. When I jerked on it glass went flying everywhere. Had to purchase new stove.

                          1. Everyone seems to think any kind of pan will be fine on a glass cook top. Really??? I've tried every type of pan and none of them heat evenly because the pans warp under heat. Glass tops are easy to clean, but heat pans unevenly. I'd rather live with a messy gas range

                            1 Reply
                            1. re: Grillitnskillet

                              < I've tried every type of pan and none of them heat evenly because the pans warp under heat. Glass tops are easy to clean, but heat pans unevenly. I'd rather live with a messy gas range>

                              Check the instructions from the maker(s) of your pans; my guess is that you've chosen a heat setting that is too high, and this is why they're warping. FWIW, if you're using thin cookware, warping is almost inevitable. For most cookware, if you follow the maker's use instructions, the pan shouldn't warp.

                              My pans are a mix of metals and constructions, including mid-weight and heavy aluminum, disk bottom pans, mid- and heavy-weight carbon steel, also 3-ply and 5-ply clad stainless. IME, cooking for 3 years on a radiant range and now 1 year on an induction range, only one of them warped. The one that did was mid-weight carbon steel heated over my highest heat. Oops, there was also a thin carbon steel stir fry pan that warped badly, also on very high heat.

                              I have to disagree with your statement that glass top ranges heat unevenly. Only warped pans heat unevenly. For all other cookware, the radiant range will heat more evenly than gas, because (provided you've matched the pan to the hob) the entire base of the pan is heated at the same time. A gas ring has a much smaller area of contact. Scorch tests have shown this to be true.

                            2. Be careful with raw cast iron or Graniteware. They can scratch.

                              Love my smooth top. Use Soft Scrub to clean.

                              1 Reply
                              1. re: brooktroutchaser

                                +1 for Soft Scrub. Usually only my DIY glass cleaner is needed. When I do need something stronger, there's no need to pay a premium for ceramic cooktop cleaners. Soft Scrub does an excellent job. A paste of baking soda + water works well, too, but I find Soft Scrub easier to wipe up.